GRILLED GINGER-GARLIC CHICKEN MEATBALLS WITH AN ORANGE-SOY GLAZE | Poultry Recipes
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GRILLED GINGER-GARLIC CHICKEN MEATBALLS WITH AN ORANGE-SOY GLAZE

Recette De La Seule Et Unique Académie Du Barbecue Au Canada

  • People

    Serves 4 to 6

  • Prep Time

    30 min.

  • Grilling Time

    20 to 25 min.

Ingredients
Instructions

the Ingredients

Chicken Meatballs 1

CHICKEN MEATBALLS

  • 1 pound Ground Chicken (can be dark or white meat)
  • ½ cup Plain Bread Crumbs
  • ¼ cup Milk (Skim - 3%)
  • 2 tablespoons Ginger (Minced)
  • 2 tablespoons Garlic (Minced)
  • 3 tablespoons Green Onions (Minced)
  • 1½ teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 tablespoon Toasted Sesame Seeds (For Garnish)
  • 2 tablespoons Thinly Sliced Green Onions (For Garnish)

ORANGE CITRUS GLAZE

  • 1 cup Orange Juice
  • 2 tablespoons Honey
  • ¼ cup Apple Cider Vinegar
  • ¼ cup Soy Sauce
  • ¼ cup Brown Sugar
  • 1 Sriracha/ Sambal or your favourite Hot Sauce (Optional to add to the glaze)

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small saucepan, combine orange juice, honey, cider vinegar, soy sauce and brown sugar. Bring to a boil, reduce heat and let simmer for 35-45 minutes or until sauce has reduced to one cup. Add Sriracha or Sambal chili for heat if desired. Pour ½ the glaze into a small bowl to serve as a dipping sauce.
  • In a bowl mix together all the meatball ingredients and roll into individual meatballs that are 1 ½ inches in diameter (or the size of a golf ball). Place them all in the fridge covered for at least 30 minutes to allow the meatballs to set.
  • Preheat the grill for direct cooking at a medium-low temperature of 325° to 350°F.
  • Grill the meatballs over direct heat rotating them every 4-5 minutes until an internal temperature is reached of 140°F. Then take the remaining glaze and brush lightly over each meatball repeating the glazing process every 4-5 minutes until all the glaze has been used.
  • Cook the meatballs to an internal temperature of 165°F before removing from the grill. Rest them on a plate and garnish with sesame seeds and sliced green onions and serve with the remaining dipping sauce / glaze.

Let's Gear Up

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