Charcoal Chimney–Grilled Sugar Snap Peas With Butte

Name: Charcoal Chimney–Grilled Sugar Snap Peas With Buttermilk-Dill Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 pound (450g) sugar snap peas, trimmed; 2 teaspoons (10ml) vegetable oil

Servings: persons

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
1 pound (450g) sugar snap peas, trimmed
2 teaspoons (10ml) vegetable oil

1
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
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.
3
(if necessary) and
4
the wire rack.
5
Toss snap peas and oil in a large bowl until evenly coated with oil. Season lightly with salt and pepper.
6
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.
7
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.

758

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup buttermilk (115g; 120ml), 2 tablespoons mayonnaise (30g; 30ml), 1 tablespoon Dijon mustard (15g; 15ml), 1 tablespoon apple cider vinegar (15g; 15ml), and more.

Yes, Charcoal Chimney–Grilled Sugar Snap Peas With Buttermilk-Dill Dressing Recipe falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions