Grilled Teriyaki Shishito Peppers Recipe

Shishito peppers are small, slender, green peppers native to East Asia. Typically measuring three to four inches in length, their skin is thin and wrinkled, and their color ranges from bright green to a deeper, mature red. Despite being classified as a chili pepper, shishitos are mostly mild; however, one out of every ten to twenty peppers packs a surprise spicy punch. This "pepper roulette" makes eating them an exciting experience. Grilled peppers are a universally loved summer dish. The size, thin skin, and mild flavor make them a great ingredient to throw on the grill, either as a snack or an appetizer.

For a simple place to start cooking this vegetable, try this teriyaki grilled shishito recipe. Recipe developer Taylor Murray whipped up a simple dish that offers a perfect balance of smokiness, sweetness, and a touch of heat. It's an irresistible appetizer for any gathering, or for munching on solo.

The trick with making this recipe will be sourcing your shishito peppers. While these peppers start to show up during the summer months, it's not out of the question that you might find them in the vegetable aisle at other times of the year. Look for peppers with no soft or brown spots, and that have a firm, waxy exterior. The other ingredients you'll need to finish the dish are teriyaki sauce (either store-bought or homemade), toasted sesame seeds, toasted sesame oil, and a neutral vegetable cooking oil. 

Before you begin, you have to prep the peppers. While the entire pepper is edible, you want to remove the tough woody stem before cooking. Use a scissors or a knife to trim the stems off the peppers. Transfer the peppers to a grill basket and prepare a gas or charcoal grill for cooking over medium heat. Alternatively, you can use skewers to cook the peppers. Simply thread the peppers onto metal or bamboo skewers soaked in water before proceeding with the recipe. Either way, drizzle the peppers with the vegetable oil and season with a pinch of salt, if desired.

After ensuring the shishito peppers are evenly coated with oil, carefully lay them in a grill basket (or prepare them on skewers). Place the basket on the grill and cook over medium-high heat. The peppers' skin will begin to react to the flames and heat beneath. After around  5 to 7 minutes, you'll notice their skin starting to blister and darken in spots, taking on a charred appearance. 

Turn the peppers and repeat until they are charred all over and softened in texture. Using your tongs, carefully lift the grill basket off the grill and let cool slightly.

Transfer the peppers to a serving dish. Drizzle the sesame oil over the peppers, followed by the teriyaki sauce. Sprinkle the toasted sesame seeds over the top and the peppers are ready to be eaten. These glossy, charred gems can be an irresistible afternoon snack, especially when paired with the crisp, refreshing notes of a cold beer. The subtle bitterness of the beer contrasts beautifully with the sweetness of the teriyaki, while the carbonation can cleanse the palate against the spicy surprise that shishito peppers are known for.

These glazed shishito peppers can also serve as an excellent side to other dishes. Imagine them nestled next to grilled chicken, enhancing the umami of a steak, or complementing the rich flavors of seared salmon. Their unique profile can even elevate the taste of vegetarian dishes, such as tofu stir-fries or soba noodle bowls. Teriyaki shishito peppers are a versatile treat, fit for casual snacking or sophisticated dining.