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Charcoal Chimney–Grilled Sugar Snap Peas With Buttermilk-Dill Dressing Recipe

Sasha Marx

The intense heat of a charcoal chimney starter will blister sugar snap peas without overcooking them.

Published: Last Updated:
Charcoal Chimney\u2013Grilled Sugar Snap Peas With Buttermilk-Dill Dressing Recipe

[Photographs: Vicky Wasik]

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.

Why It 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.

Read more: For Better Grilled Vegetables, Use Your Chimney Starter

  • Yield:Serves 4 to 6 as a snack
  • Active time: 15 minutes
  • Total time:20 minutes

Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    Toss snap peas and oil in a large bowl until evenly coated with oil. Season lightly with salt and pepper.

  4. 4.

    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.

  5. 5.

    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.

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This Recipe Appears In
For Better Grilled Vegetables, Use Your Chimney Starter

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