Grilling shishito peppers is a fantastic way to enjoy their mild heat and unique flavor. These slender Japanese peppers are perfect for grilling, as the high heat brings out their smoky and charred goodness. Whether you’re hosting a summer cookout or looking for a flavorful appetizer, grilling shishito peppers is simple and satisfying. In this guide, we’ll take you through the step-by-step process of grilling shishito peppers to perfection, ensuring a delicious and addictive snack that will impress your guests. Get ready to elevate your grilling game with these tasty charred delights!
Grilled Shishito Peppers
- grilling basket or skewers
- olive oil
- kosher salt
- shishito peppers
- lemon wedges
- soy sauce
- Preheat your grill to medium-high heat. For a gas grill, set all burners to medium-high. If using a charcoal grill, light the charcoal and let it burn until covered with gray ash.
- Rinse the shishito peppers under cold water and pat them dry with a paper towel. Trim the stems if desired.
- In a bowl, toss the shishito peppers with olive oil until they are evenly coated. This helps prevent sticking and promotes even charring.
- Place the shishito peppers directly on the preheated grill grates or use a grilling basket or skewers to keep them from falling through the grates. Grill the peppers for approximately 2-3 minutes per side, or until they become blistered and lightly charred.
- Remove the grilled shishito peppers from the grill and immediately sprinkle them with coarse sea salt or kosher salt while they are still hot. Toss the peppers gently to evenly distribute the salt.
- Serve with accompaniments: If desired, squeeze fresh lemon juice over the grilled shishito peppers or serve them with soy sauce or your favorite dipping sauce for added flavor.