Tsukune (Chicken Meatballs)

I found this on Bon Appetit and it is different than either of the ones, currently, on this site. I like this one and it is easy.

• Ready In: 24 mins
• Yields: 16 Skewers

Ingredients

• 2  lbs ground chicken, preferably dark meat, divided
• 1  cup scallion, minced
• 2  tablespoons red miso (fermented soybean paste)
• 2  tablespoons  sesame oil (not toasted) or 2  tablespoons canola oil, plus more for hands
• 32  skewers, 4 inch and water soaked

Directions

1. First you want Tare, a soy based basting sauce, Recipe #256550 or Recipe #186935 will do nicely.
2. Heat a small nonstick skillet over medium heat. Add 2/3 lb. ground chicken and cook, stirring frequently, until chicken is opaque and just cooked through, about 2 minutes.
3. Transfer chicken to a plate and let cool.
4. Combine cooked chicken, remaining 1 1/3 lb. chicken, scallions, miso, and 2 tablespoons oil in a large bowl.
5. Knead with your hands until a homogenized, sticky mixture forms, about 5 minutes.
6. Clean hands; lightly coat with oil to prevent meat mixture from sticking. Divide mixture into 16 equal portions. Roll each into a ball, then form each ball into a 4"-long cylinder onto 2 skewers (hold 2 skewers, separating 1" apart at top to form a V shape).
7. Press meat gently to flatten slightly.
8. Repeat with remaining skewers and meat.
9. Over a medium-hot fire in a charcoal grill, gas grill on high. Arrange bricks for yakitori grill.
10. Working in batches, grill skewers, turning every minute, for 4 minutes. Brush with tare and continue cooking, turning once, for 2 minutes. Brush again with tare and grill, turning once, until cooked through, about 2 minutes longer.
11. Serve immediately.
12. They can be eaten right off the sticks or slid off the stick into a piece of lettuce.