Photo of Grilled chicken with shishito peppers by WW

Grilled chicken with shishito peppers

SmartPoints® value per serving
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. 1 To make dressing, whisk together lime zest and juice, soy sauce, honey, shallot, and canola oil in small bowl.
  2. 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. 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. 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. 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