Chicken Tsukune (Meatballs)
Japanese style meatballs or tsukune made with chicken. I also like to finish mine with a light teriyaki sauce.
- 1 lb ground chicken (a minced combination of chicken parts such as thigh, breast, neck, and gizzards will produce richer flavor)
- 1/2 small onion, finely chopped
- 1 tbsp minced yuzu citrus peel or lemon peel
- 1 tsp or more salt
Combine all ingredients in a bowl and knead thoroughly for several minutes. If the mixture is too sticky and soft, put in refrigerator to let firm. Shape into 8 balls.
Using 2 bamboo skewers, with 1/8 inch (3mm) space between them, spread the mixture lengthwise along the skewers. Sprinkle with salt. Grill, flipping once, until the surface is lightly golden and the chicken is cooked through, for 15 minutes.
Alternatively, cook in a toaster oven without skewers: flatten the ground chicken balls into ovals, lay on a foil-lined baking sheet and bake until the chicken is cooked through.