Summer has certainly flown by, but that doesn’t mean that the temperature has cooled off one bit! In fact, it was so hot in my kitchen this weekend that Adrian and I decided to take the cooking outdoors – to our garden-side grill.
When it’s hot out, I enjoy making simple meals, and sesame grilled chicken with shishito peppers is just that! Luckily Lee Kum Kee’s wide-ranging products are always in my pantry when I want to make a delicious and quick meal with Asian flavors.
As a leading maker of Asian sauces and condiments for over a century, Lee Kum Kee is the perfect brand to reach for at your local grocery store when you want to put your own twist on your favorite recipes. You can find out more about their products here, which can be purchased at your local grocery store in the Asian food aisle.
So, what makes this dish so delicious? The chicken is marinated in Lee Kum Kee Pure Sesame Oil, a versatile cooking staple (!) with soy sauce, shallots, garlic, ginger, lime juice, and honey. The flavors from the sesame oil really stand out because it’s carefully processed by Lee Kum Kee to retain a strong sesame flavor and aroma.
The shishistos are quickly tossed with the sesame oil, salt, and pepper. It’s all thrown over a hot grill, and when finished, is garnished with lime wedges, mint, and chilies!
Quick and easy with authentic Asian flavors? Yep, that’s this dish! And it’s one you’re going to want to cook up before summer ends!
Grilled Chicken with Shishito Peppers
Time: 30 Minutes
¼ cup peanut oil
6 tbsp Lee Kum Kee Pure Sesame Oil, divided
¼ cup light soy sauce
¼ cup shallots, finely chopped
1 large garlic clove, minced
2 tablespoons ginger, minced
½ cup fresh lime juice
Kosher salt and freshly ground pepper
1 tbsp honey
2 ½ pounds chicken wings
½ lb shishito peppers
Sliced birdseye chilies
In a medium mixing bowl, whisk together the peanut oil, ¼ cup sesame oil, soy sauce, shallots, garlic, ginger, lime juice, and season with kosher salt and pepper. Set aside ¼ cup of the marinade. Pour remaining marinade over the wings. Optional: Allow wings to marinate in the refrigerator for one hour or overnight.
Preheat a grill over medium heat. Oil the grill grates with peanut oil. Cook the wings, turning occasionally, for 10-15 minutes, until the skin is crisp and the wings are cooked through to an internal temperature of 165 degrees. Remove wings from heat and keep warm.
Combine shishito peppers with 1 tbsp sesame oil in a medium mixing bowl. Season to taste with salt and freshly ground black pepper. Transfer peppers to a grill pan over the hot part of the grill, and turn often, until blistered and charred in spots, about 2-3 minutes. Remove from heat.
Serve wings with shishito peppers on a plate and drizzle over reserved marinade. Serve with lime wedges and garnish with mint and bird’s eye chilies.
If you loved this recipe, you will love my recipes for Stir-Fried Mushrooms and Tofu with Bok Choy, Beef Stir-Fry with Shiitake Mushrooms and Snow Peas, and Spicy Korean-Style Chicken with Mushrooms!