Why It Works
- Skewering the peppers together makes them easier to grill.
For shishitos on the grill, I keep things simple, skewering them with two skewers in order to make them easier to flip. They take only a couple of minutes on each side to brown up and tenderize.
- 1 pound (500g) shishito peppers
- Kosher salt and freshly ground black pepper
- 1/4 cup (60ml) teriyaki sauce (see note)
Thread shishito peppers onto sets of 2 skewers, keeping skewers about 1 inch apart to make peppers easier to flip.
Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Place peppers directly over hot side of grill and grill until charred on first side, about 2 minutes. Flip peppers and char on second side, about 2 minutes longer.
Transfer to a serving platter and season with salt and pepper. Brush with teriyaki sauce and serve.
I strongly suggest making your own teriyaki sauce instead of using store-bought; it will taste much better. For an even more flavorful sauce, try adding a few smashed garlic cloves, slices of ginger, and roughly chopped scallions to the saucepan as the sauce reduces.