Charcoal Chimney–Grilled Broccolini With XO Sauce Recipe

[Photographs: Vicky Wasik]

Green vegetables like broccolini often end up overcooked on the grill, either droopy and beige or charred to a crisp. Grilling stalks hard and fast, directly over a charcoal chimney starter, keeps them green and crisp, while giving them just the right amount of char. They pair perfectly with the savory punch of XO sauce.

Why It Works

  • Grilling broccolini over the intense high heat of a charcoal chimney starter allows you to cook vegetables in record time, preserving their natural crispness while also charring them.
  • The savory punch of XO sauce makes a perfect condiment pairing with the natural sweetness of grilled broccolini.
  • Yield:Serves 4 as a side
  • Active time:10 minutes
  • Total time:15 minutes
  • Ingredients

    • 1 pound broccolini (2 bunches; 450g), trimmed
    • 2 teaspoons (10ml) vegetable oil
    • Kosher salt and freshly ground black pepper
    • 1/4 cup (75g) XO sauce, store-bought or homemade
    • 2 teaspoons (10ml) Chinese black vinegar (optional)


    1. 1.

      Light 1 chimney full of charcoal. 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. Clean (if necessary) and oil the wire rack.

    2. 2.

      Toss broccolini and oil in a large bowl until stalks are evenly coated. Season lightly with salt and pepper.

    3. 3.

      Working in batches, arrange broccolini on the prepared wire rack, taking care not to overcrowd them and keeping the florets away from the direct heat of the coals. Cook until stalks are charred on first side, 30 to 45 seconds. Flip broccolini and cook on second side until stalks are charred and just tender, about 30 seconds longer. Transfer to a serving platter and set aside.

    4. 4.

      Repeat grilling process with remaining broccolini. When you are ready to serve, dollop spoonfuls of XO sauce over the broccolini, then drizzle with black vinegar (if using). Serve immediately.

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