Grilled chicken meatballs with hoisin-ginger glaze

Put the ground chicken in a bowl and scatter the sesame oil, soy sauce, mirin, salt, pepper, cayenne, green onion, garlic and breadcrumbs evenly over the top.

Combine thoroughly but gently with a fork; avoid overmixing, which makes tough meatballs.

Cover and refrigerate at least 30 minutes so the flavors mingle and the breadcrumbs hydrate.

Line a pan with foil and brush with vegetable oil.

Divide the mixture into 16 equal portions and roll each briefly in wet hands; space evenly on the pan.

Bake in the center of a 400 degree oven about 15 minutes, until they spring back to the touch, or about 145 to 150 internal.

Cool, wrap and refrigerate until ready to grill; they can be made a day ahead.

Thread four onto each soaked bamboo skewer through the flatter side, barely touching.

Mix the glaze: ketchup, a couple of spoons of hoisin, a spoon of grated ginger and a splash of rice vinegar.

Grill over glowing, ashy coals (never still on fire) about 3 or 4 minutes per side, rearranging for even heat.

Brush generously with glaze, flip and cook the glaze about 30 seconds while brushing the other side; flip again for about 30 seconds and pull off the grill.

Brush on more glaze indoors and serve, on an Asian style slaw or sandwich style on a crusty roll.