Don't tell anyone but this MIGHT be healthy.... {Chicken Meatball Yakitori Recipe}

I LOVED this recipe but my husband would disagree.... I would be correct though so ignore him.  It came from my most recent Food & Wine, although I modified it based on what I had {I had never even heard of some of the ingredients WTH is a YUZU?}, as well as "fixed" what I perceived as a flaw, they would not form into cohesive "balls".... Panko did the trick! I'm thinkin' pretty healthy and trust me, a lot of YUM!

HERE'S WHAT YOU NEED:
1/4 cup dry white wine
1/4 cup soy sauce
1/4 cup raw sugar
1/4 cup plus 2 tablespoons mirin {available at Publix}
6 boneless chicken breasts coarsely diced 
2 teaspoons kosher salt
1 medium onion, minced
1/4 cup Panko Bread crumbs
Finely grated zest of 1 orange
1 tablespoon vegetable oil
NOTE:  If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.

In a saucepan, combine the wine, soy sauce, sugar and 1/4 cup of the mirin; boil until reduced to 3/4 cup, 3 minutes. Let cool.

Preheat the oven to 375°. In a bowl, combine the chicken [really dice the heck out of it], salt, onion, zest, Panko and the remaining 2 tablespoons of mirin. Spray your rimmed baking sheet with non-stick spray. Form the chicken mixture into 24 meatballs. Brush the meatballs with the remaining 2 teaspoons of oil and arrange them on the baking sheet. Bake for about 6 minutes, until the meatballs are barely cooked through.

Heat your grill on high. Thread the meatballs onto 8 bamboo skewers and grill over moderately high heat, turning, until lightly charred, about 2 minutes. Reduce the heat to low and brush the meatballs with the sauce. Grill, turning and brushing, until glazed, 30 seconds longer. 

Serve with the remaining sauce and some sauteed veggies or a light salad.