Tsukune (Japanese Chicken Meatballs)
ID: 2e888e19...
Delicious and juicy skewered Japanese chicken meatballs grilled over open fire. They are basted repeatedly with a savory teriyaki sauce to build up a deeply caramelized glaze, and served with fresh green onions and an egg yolk dipping sauce.
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🍳 Cooking Flow
Flatten the chicken skewers slightly and sear them on the hot side of the grill. → Insert a thermometer probe to monitor the internal temperature and flip when golden brown. → Move skewers to the cooler side of the grill and start basting repeatedly with teriyaki sauce. → Grill until the core temperature reaches 170°F to 175°F to ensure chicken skin renders. → Garnish with green onions and serve with spiced egg yolk.
Cooking Steps
Brief Cooking Order
Flatten the chicken skewers slightly and sear them on the hot side of the grill. → Insert a thermometer probe to monitor the internal temperature and flip when golden brown. → Move skewers to the cooler side of the grill and start basting repeatedly with teriyaki sauce. → Grill until the core temperature reaches 170°F to 175°F to ensure chicken skin renders. → Garnish with green onions and serve with spiced egg yolk.
Introduction
Delicious and juicy skewered Japanese chicken meatballs grilled over open fire. They are basted repeatedly with a savory teriyaki sauce to build up a deeply caramelized glaze, and served with fresh green onions and an egg yolk dipping sauce.
Step 1
Slightly flatten the skewered meatballs with a spatula into patty shapes to ensure they grill more evenly.
Step 2
Place the skewers on the hot side of the grill first to get a quick, hard sear.
Step 3
Insert a wireless multi-sensor temperature probe horizontally through the center of one of the meatballs to track the core temperature.
Step 4
Flip the skewers once they develop a nice, golden, crispy brown crust on the bottom side.
Step 5
Brush the seared side of the chicken with teriyaki sauce. Periodically flip and baste with the sauce to slowly build up layers of caramelized glaze.
Ingredients List
Important Notes
Flattening the meatballs into a patty shape creates more surface area for direct grill contact and even cooking.
Using a light layer of oil on your hands while forming the tsukune prevents sticking and aids in initial browning on the grill grates.
Because the ground chicken mix contains chopped chicken skin, it is best to cook it to a slightly higher temperature (170°F - 175°F) than typical chicken breast, allowing the fat from the skin to fully render and keep the meat juicy.
Repeatedly brushing the meat with sauce as it cooks helps to lacquer the surface, building a thick, flavorful crust.
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