Description
Grilled Shishito Peppers recipe - bite sized Japanese peppers, browned on the grill for an easy Asian appetizer
Ingredients
Scale
- 6- to 8-ounces shishito peppers
- 1 teaspoon vegetable oil (or olive oil)
- 1/4 teaspoon kosher salt (a 2 finger pinch)
Instructions
- 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.
Notes
Equipment
Grill (I love my Weber Performer kettle grill)
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Japanese
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Nutrition
- Serving Size: 2 ounces
- Calories: 26
- Sugar: 2.3 g
- Sodium: 79.2 mg
- Fat: 1.3 g
- Carbohydrates: 3.7 g
- Fiber: 1.6 g
- Protein: 0.5 g
- Cholesterol: 0 mg