Why This Recipe Works
- Grilling sugar snap peas over the intense high heat of a charcoal chimney starter allows you to blister and cook them in record time, preserving their juicy crispness while also giving them plenty of char.
- A buttermilk-dill dressing, packed with fresh herbs, makes a perfect dipping sauce for this fresh cookout snack.
Grilling sweet and succulent snap peas isn't as easy as it should be. If you manage to keep them from falling through the grill grates, you still often end up chasing them around the grill with a pair of tongs as they char to a crisp. Grilling them in small batches, hard and fast, directly over a charcoal chimney starter, blisters them quickly while keeping them juicy, tender-crisp, and bright green. Paired with a creamy buttermilk-dill dressing, they make an awesome cookout snack.
Charcoal Chimney–Grilled Sugar Snap Peas With Buttermilk-Dill Dressing Recipe
The intense heat of a charcoal chimney starter will blister sugar snap peas without overcooking them.
For the Dressing:
1/2 cup buttermilk (115g; 120ml)
2 tablespoons mayonnaise (30g; 30ml)
1 tablespoon Dijon mustard (15g; 15ml)
1 tablespoon apple cider vinegar (15g; 15ml)
1/2 teaspoon (3g) sugar
1 small shallot (2 tablespoons; 25g), minced
1 garlic clove, minced
1/2 cup (20g) finely chopped fresh dill
1/4 cup (15g) thinly sliced fresh chives
Kosher salt and freshly ground black pepper
For the Snap Peas:
1 pound (450g) sugar snap peas, trimmed
2 teaspoons (10ml) vegetable oil
For the Dressing: In a medium bowl, whisk together buttermilk, mayonnaise, mustard, vinegar, sugar, shallot, and garlic until well combined. Stir in dill and chives and season to taste with salt and pepper. Refrigerate until ready to use.
For the Snap Peas: Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, set a small wire rack on top of the chimney and allow to preheat for 5 minutes. Clean (if necessary) and oil the wire rack.
Toss snap peas and oil in a large bowl until evenly coated with oil. Season lightly with salt and pepper.
Working in batches, arrange snap peas on the prepared wire rack, taking care not to overcrowd them. Cook until snap peas are blistered and charred on first side, about 30 seconds. Flip peas and cook on second side until just lightly charred on second side, about 15 seconds longer. Transfer to a plate.
Repeat grilling process with remaining snap peas. To serve, spread buttermilk-dill dressing in an even layer in a serving bowl. Arrange snap peas on top of the dressing. Serve immediately.
Chimney starter, grill, small wire rack
Make-Ahead and Storage
This dish is best enjoyed immediately.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||9%|
|Total Sugars 5g|
|Vitamin C 41mg||205%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|