Grilled Shishito Peppers bring a flash of heat and a ton of flavor with minimal prep—just fire, salt, and a well-seasoned surface. This recipe from Chef Johan Magnusson of Big Swede BBQ uses the most seasonal ingredients with fast char and bold finishing touches. You’ll start by dropping in the Summerset Griddle Plate and firing up the burner beneath it to high. This wide, preheated surface is perfect for building a rich sear across every pepper, locking in sweetness while adding a smoky edge.
Tossed in olive oil and cooked until blistered, the peppers pick up just enough char to soften their skins and deepen their flavor. While they’re still hot, a splash of Ponzu coats each in citrusy umami. Then comes the flaky sea salt—adding bite, texture, and a clean finish—and a flutter of bonito flakes for savory lift.
No Drop-In Griddle Plate? The Griddle Pro is another excellent option for evenly searing in batches, or you can reach for a cast-iron skillet over your side burner. However you cook them, this dish brings simplicity and depth to any outdoor gathering.
For more food inspiration, follow our Brand Ambassador, Johan Magnusson, of Big Swede BBQ on social media and order his award-winning rubs and cookbook at BigSwedeBBQ.com.
Serves 8
Grilled Shishito Peppers Ingredients
- 1 lb Shishito Peppers
- 2 Tbs Extra Virgin Olive Oil
- 1/3 Cup Ponzu Sauce
- Bonito Flakes
- Flaky Sea salt
Grilled Shishito Peppers Directions
- Insert the Drop-In Griddle Plate into your Summerset Grill. Ignite the burner underneath the Griddle Plate and turn to HIGH. Season the Griddle with vegetable oil. If you don’t have a Griddle Plate, you can cook this recipe using a cast-iron skillet.
- Rinse the peppers, pat them dry, and then toss them with olive oil until evenly coated. Pour the peppers onto the Griddle Plate. Aim for a good char—about 5–6 minutes, turning occasionally. The high heat breaks down the peppers’ cell walls, softening the texture and bringing out natural sugars.
- This caramelization, combined with the charred skin, deepens the flavor, adding a subtle smokiness and enhancing the pepper’s sweetness.
- Once off the grill, toss the hot peppers with Ponzu sauce so they absorb its citrusy umami notes. Then, season with flaky sea salt—not just for saltiness but also for texture and flavor. Unlike regular salt, flaky sea salt adds bursts of salinity as the granules hit your tongue, enhancing each bite and giving the dish an extra dimension.
- Serve immediately and top with bonito flakes.
From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com