shishito pepper recipe
- The Best shishito pepper recipe
- Spicy Shishito Pepper Grilled Chicken with Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Spicy Shishito Pepper Grilled Chicken with Garlic Sauce Works
- ❓ Frequently Asked Questions About Spicy Shishito Pepper Grilled Chicken with Garlic Sauce
The Best shishito pepper recipe
What I love most about shishito peppers is how they make everyday cooking feel like a celebration. They’re perfect for casual weeknight dinners because they’re quick to prep and don’t require fancy techniques. But they also shine when you’re hosting a small gathering or serving something special—like a charcuterie board with cheese, cured meats, and a sprinkle of them on top, or in a hearty pasta dish where their subtle heat adds depth. They’re also a great way to sneak in some extra veggies without the kids even realizing it. Plus, they’re packed with vitamins and antioxidants, so it’s not just about taste—it’s about giving your body a little boost too. And honestly, there’s nothing like the satisfying crunch of a perfectly cooked shishito when you’re done eating. It’s one of those recipes that feels like a win for everyone.
Spicy Shishito Pepper Grilled Chicken with Garlic Sauce
A delightful blend of mild shishito peppers and tender grilled chicken, complemented by a rich garlic sauce. Perfect for a quick yet flavorful meal.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 lb shishito peppers
- 1 tbsp olive oil
- 1 tsp salt
- 3 cloves garlic
- ¼ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lemon juice
- ½ tsp red pepper flakes
- Salt to taste
👨🍳Directions
-
1
Preheat grill to medium-high heat (around 400°F). Clean and oil the grilling surface. -
2
Cut chicken breasts into bite-sized pieces. In a bowl, toss with olive oil, smoked paprika, garlic powder, salt, and black pepper. Set aside. -
3
Blanch shishito peppers by boiling in salted water for 30 seconds, then immediately plunge into ice water. Pat dry and toss with olive oil and salt. -
4
Grill chicken pieces for 3-4 minutes per side until cooked through (internal temp 165°F). Remove and set aside. -
5
Grill shishito peppers for 2-3 minutes per side until slightly charred. Remove and set aside. -
6
While chicken and peppers cook, mince garlic cloves. In a bowl, mix mayonnaise, sour cream, lemon juice, red pepper flakes, and salt to make the sauce. -
7
Serve chicken and shishito peppers with the garlic sauce on the side.
🔧Equipment
- Grill or grill pan
- Mixing bowls
- Knife and cutting board
- Measuring spoons
- Wooden spoon
- Plates
📊Nutrition Facts (per serving)
📝Notes
- For extra spice, add a pinch of cayenne pepper to the sauce.
- Shishito peppers are typically mild but can be spicy—handle with care if sensitive.
- You can substitute chicken with shrimp or tofu for a vegetarian option.
Watch Video Of How Spicy Shishito Pepper Grilled Chicken with Garlic Sauce Works
❓ Frequently Asked Questions About Spicy Shishito Pepper Grilled Chicken with Garlic Sauce
What is the best way to prepare shishito peppers for cooking?
Shishito peppers are best prepared by first blanch them in boiling water for about 30 seconds to remove any bitterness and soften them slightly. After blanching, immediately plunge them into ice water to stop cooking. This method makes them easier to handle and reduces the risk of burning while frying or sautéing.
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Can I substitute another type of pepper for shishito peppers in this recipe?
While shishito peppers are ideal for their mild, slightly sweet flavor and low bitterness, you can try using green bell peppers (smaller ones work best) or jalapeños (if you prefer heat). However, note that bell peppers may be too mild, and jalapeños will add heat. For the best results, stick to shishito peppers for a true shishito experience.
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Why do shishito peppers sometimes taste bitter, and how can I avoid it?
Shishito peppers can develop bitterness due to their natural oils or if they’re overcooked or stored improperly. To avoid bitterness:
– Blanch them first (as mentioned above) to neutralize oils.
– Use fresh peppers—older peppers can become bitter.
– Cook quickly—overheating releases oils that make them bitter.
– Store properly—keep them refrigerated in a paper towel-wrapped bag to absorb moisture and prevent spoilage.
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How should I store leftover shishito pepper preparations (like fried or roasted dishes)?
Leftover shishito dishes (such as fried or roasted peppers) can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a tray first, then transfer to a freezer bag. To reheat, gently warm in a pan or microwave—avoid overcooking to maintain texture.
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What’s the secret to getting crispy shishito peppers when frying?
For perfectly crispy shishito peppers:
1. Pat them dry thoroughly after blanching to remove excess moisture.
2. Use high heat in a hot pan (medium-high or higher) to ensure even browning.
3. Fry in batches—don’t overcrowd the pan, which lowers heat.
4. Add a pinch of salt while frying to enhance flavor and help crispiness.
5. Drain on paper towels immediately after frying to absorb oil and keep them crisp.
