By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
48 cal · 20 min
Grilled Skewered Shishito Peppers with Teriyaki Glaze
Recipe GLPR1b3d179f6e4bf4
Tender shishito peppers threaded onto skewers and grilled until charred and tender, then brushed with a savory-sweet teriyaki glaze. A simple yet delicious Japanese-inspired side dish or light main course that comes together in just 20 minutes.
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Ingredients
1 pound shishito peppers
kosher salt
freshly ground black pepper
¼ cup teriyaki sauce
Directions
Soak wooden skewers in water for at least 10 minutes to prevent burning during grilling.
Rinse the shishito peppers and pat dry with paper towels. Thread 4 to 5 peppers onto each skewer, leaving a small space between them to allow for even cooking.
Preheat your grill to medium-high heat, about 400°F (200°C).
Season the skewered peppers generously on all sides with kosher salt and freshly ground black pepper.
Place the skewers on the hot grill and cook for 4 to 5 minutes, turning occasionally, until the peppers are charred and blistered on the surface.
Brush the teriyaki sauce evenly over all sides of the grilled peppers during the last minute of cooking, allowing it to caramelize slightly.
Transfer the skewers to a serving platter and serve immediately while still warm.
Comments
Shishito peppers are a seasonal specialty that you'll find reliably at Harris Teeter and Publix in summer and fall, but a winter shopper in Charlotte may need to call ahead or substitute with poblanos—that's a real wrinkle for midweek cooking. The recipe is genuinely quick and cheap once peppers are in hand, and teriyaki sauce is standard at any supermarket. The stated 20 minutes understates real time: you'll spend 5-7 minutes threading peppers onto skewers and another 8-10 minutes managing heat on the grill, so expect 25-30 minutes start to finish. This is a same-night dish that doesn't reheat well, and it's more of a side or appetizer than a family main course on its own.
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