Name: Grilled Chicken, Shishitos, and Tomatoes with Miso-Garlic Butter
Total time: 1 h
Ingredients: 4 tablespoons unsalted butter; 2 tablespoons water; 1 tablespoon white miso; 2 teaspoons sugar; 1 garlic clove , minced; 1 teaspoon pepper , divided; 4 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed; 1½ teaspoons table salt , divided; 10 ounces cherry tomatoes; 8 ounces shishito peppers; 1 tablespoon vegetable oil; ½ teaspoon flake sea salt

Why This Recipe Works

Threading shishito peppers onto two pairs of skewers prevented them from spinning, making them easier to handle on the grill.

Before You Begin

To make flipping easier, we thread the shishito peppers onto doubled metal skewers. You will need seven 12-inch metal skewers for this recipe. Serve with rice for a heartier meal. Garnish with toasted sesame seeds and/or thinly sliced scallions.

Instructions

Melt butter in small saucepan over medium heat. Whisk in water, miso, sugar, garlic, and ½ teaspoon pepper and cook until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm.

Pat chicken dry and sprinkle with 1 teaspoon table salt and remaining ½ teaspoon pepper. Thread tomatoes onto three 12-inch metal skewers. Thread peppers onto 2 sets of two 12-inch metal skewers. Brush tomatoes and peppers with oil and sprinkle with remaining ½ teaspoon table salt.

Grill chicken, tomatoes, and peppers over hot fire (covered if using gas) until vegetables are charred and blistered and chicken registers 160 degrees, 6 to 12 minutes, flipping as needed for even browning. Transfer to carving board. Slide tomatoes and peppers off skewers onto platter. Slice chicken and transfer to platter. Drizzle chicken and vegetables with sauce and sprinkle vegetables with flake sea salt. Serve.