Charcoal Chimney–Grilled Broccolini With XO Sauce Recipe

Make a better version of grilled broccolini by using the intense heat of a charcoal chimney starter.

By
Sasha Marx
Sasha Marx
Senior Culinary Editor
Sasha is a senior culinary editor at Serious Eats. He has over a decade of professional cooking experience, having worked his way up through a number of highly regarded and award-winning restaurant kitchens, followed by years spent in test kitchens for food publications.
Learn about Serious Eats' Editorial Process
Updated March 11, 2021
20190619-charcoal-chimney-grilled-vegetables-vicky-wasik-9
Vicky Wasik

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.

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.

Recipe Details

Charcoal Chimney–Grilled Broccolini With XO Sauce Recipe

Active 10 mins
Total 15 mins
Serves 4 servings

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)

Directions

  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.

    20190619-charcoal-chimney-grilled-vegetables-vicky-wasik-6

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

  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.

    20190619-charcoal-chimney-grilled-vegetables-vicky-wasik-5

  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.

Special Equipment

Chimney starter, grill, small wire rack

Make-Ahead and Storage

This dish is best enjoyed immediately.

This Recipe Appears In

Nutrition Facts (per serving)
64Calories
3gFat
8gCarbs
2gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories64
% Daily Value*
Total Fat 3g4%
Saturated Fat 0g2%
Cholesterol 0mg0%
Sodium 272mg12%
Total Carbohydrate 8g3%
Dietary Fiber 4g13%
Total Sugars 2g
Protein 2g
Vitamin C 59mg295%
Calcium 75mg6%
Iron 1mg5%
Potassium 379mg8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes