Photo of Grilled chicken with shishito peppers by WW

Grilled chicken with shishito peppers

Total Time
1 hr 25 min
15 min
10 min
Marinate chicken in an Asian-inspired dressing with the tasty mix of flavors from lime and honey for a few hours before grilling. Grill the chicken alongside shisito peppers, which adds a nice zip to this dish. Shishito peppers are green finger-sized peppers that come with a gamble: About one in 10 will be spicy! They are thin-skinned and have tender seeds, so you can eat the whole pepper. If you can’t find them, you can use mini bell peppers in this recipe. Use extra cilantro as a garnish.


Lime zest

2 tsp, grated from 1 large lime

Fresh lime juice

¼ cup(s), from 1 large lime

Soy sauce

1½ Tbsp


1 Tbsp

Uncooked shallot(s)

1 medium, minced

Canola oil

2 tsp

Dark sesame oil

1 tsp, (Asian)

Shishito peppers

¼ pound(s)

Table salt

¾ tsp

Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce breasts)

Black pepper



¼ cup(s), lightly packed fresh leaves, chopped


¼ cup(s), lightly packed fresh leaves, chopped

Cooking spray

3 spray(s)


  1. To make dressing, whisk together lime zest and juice, soy sauce, honey, shallot, and canola oil in small bowl.
  2. Combine chicken, 3 tablespoons dressing, and the sesame oil in large zip-close plastic bag. Squeeze out air and seal bag; turn to coat chicken. Cover remaining dressing with plastic wrap. Refrigerate chicken and dressing at least 1 hour or up to 2 hours.
  3. Spray ridged grill pan with nonstick spray and set over medium-high heat. Spray shishito peppers with nonstick spray and toss with 1/4 teaspoon salt. Place shishito peppers on prepared pan and grill, turning once, until peppers are evenly charred, about 6 minutes. Transfer to platter.
  4. Reduce heat to medium. Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining 1/2 teaspoon salt and the black pepper. Place chicken on pan and grill, turning once, until chicken is cooked through, 8–10 minutes.
  5. Arrange chicken on platter with shishito peppers. Drizzle with reserved dressing and sprinkle with basil and cilantro.
  6. Serving size: 1 chicken breast, about 1/3 cup shishito peppers, and about 2 1/2 teaspoons dressing