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Asian-Fusion·Main Course

Hoisin-Glazed Grilled Chicken Meatballs

Chef John reveals his 'semi-secret' bake-ahead method for perfect grilled chicken meatballs. By pre-cooking the meatballs in the oven and chilling them, you eliminate the stress of undercooking or overcooking on the grill. These Asian-inspired meatballs are infused with ginger, garlic, and sesame, then finished with a sticky, savory hoisin glaze for a smoky and succulent result that outperforms any plain grilled breast.

Prep

40m

Cook

25m

Total

65m

Serves

4

Method

  1. 01

    Combine the ground chicken, sesame oil, soy sauce, mirin, salt, black pepper, cayenne, sliced green onions, minced garlic, and breadcrumbs in a bowl. Gently mix with a fork until thoroughly combined without over-mixing. Cover and refrigerate for at least 30 minutes to allow the breadcrumbs to hydrate.

    Step 1
    Watch · 0:47
  2. 02

    Preheat your oven to 400°F (200°C) and line a baking sheet with foil, brushing it with oil. Using wet hands to prevent sticking, portion the chicken mixture into 16 equal balls and arrange them on the prepared pan.

    Step 2
    Watch · 2:39
  3. 03

    Bake the meatballs in the center of the oven for about 15 minutes, or until they feel firm to the touch and reach an internal temperature of 145-150°F (63-65°C). Remove from the oven and let them cool completely; refrigerate until you are ready to grill.

    Step 3
    Watch · 3:38
  4. 04

    Thread the chilled meatballs onto soaked bamboo or metal skewers, placing four per skewer. Position them so they are barely touching on their flatter sides to maximize surface area for charring.

    Step 4
    Watch · 4:28
  5. 05

    Whisk together the ketchup, hoisin sauce, grated ginger, and rice vinegar in a small bowl to create the glaze.

    Step 5
    Watch · 5:12
  6. 06

    Prepare a charcoal grill until the coals are ashy and red. Place the skewers on the grill and cook for 3-4 minutes per side to heat through and develop a smoky char. During the last minute of grilling, brush the meatballs generously with the glaze, flipping and cooking for only 30 seconds more per side to prevent burning.

    Step 6
    Watch · 6:12
  7. 07

    Remove the skewers from the grill and apply a final layer of glaze for a glossy finish. Serve over Asian-style slaw or on a crusty roll for a sandwich.

    Step 7
    Watch · 8:18

From Chef John

  • “Damp hands make smooth balls.”
  • “You are after all Vlad the Impaler of the meatball positioning you prefer.”
  • “Nobody's ever eaten grilled chicken meatballs and said these are good, I just wish they weren't so glossy.”