Grilled Shishito Peppers recipe – bite sized Japanese peppers, browned on the grill for an easy Asian appetizer
- 2 ounces shishito peppers
- 1 teaspoon vegetable oil
- 1/4 teaspoon kosher salt (a 2 finger pinch)
- Season the peppers: In a small bowl, toss the shishito peppers with the vegetable oil and salt.
- Set up the grill for direct medium heat: Set the grill up for direct medium heat. On my Weber kettle, I light a chimney starter 3/4 full of charcoal, wait for it to be mostly covered with ash, then pour it in a loose single layer. (This gives me a little more than half the grill with direct medium heat.)
- Grill the peppers: Put the peppers on the grate over direct medium heat and grill them, turning often, until the skin of the peppers blackens and blisters in spots, about 4 minutes. (You don’t want completely blackened, just in spots). Move the peppers to a plate and serve.
Medium heat is the best balance of time and temperature for these peppers. But, if you are grilling a main course that requires a different heat level, you can make it work. The peppers are done when they are blackened in spots; don’t worry about a specific time. I’ve done them on high heat, flipping them often to keep them from burning, and I have to get them off the grill in about 2 minutes.
- Category: Grilling
- Cuisine: Japanese