Grilled Sugar Snap Peas Grilled Chicken from Project Fire Cookbook by Steven Raichlen

Grilled Sugar Snap Peas with Fresh Mint

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Steven Raichlen


  • 1 pound fresh sugar snap peas
  • 1/2 cup thinly slivered fresh mint
  • 1 jalapeno pepper very thinly sliced crosswise (optional)
  • 2 tablespoons extra virgin olive oil or to taste
  • coarse salt sea or kosher
  • black pepper freshly ground


  1. Set up your grill for caveman grilling. Let the coals burn down to glowing embers.
  2. String the peas by breaking the tip off the stem end and pulling the string away from the inside curve of the pea.
  3. Place in a large mixing bowl. Stir in the mint, jalapeno (if using), olive oil, and salt and pepper to taste. Transfer to a grill basket.
  4. When ready to cook, rake the coals into an even layer using a grill hoe or garden hoe. Fan with a folded newspaper to disperse any loose ash. Lay the grill basket with the peas directly on the embers. Grill the peas, stirring occasionally with tongs, until browned and charred in places, about 5 minutes. (A few burnt spots add flavor.) Transfer the peas to a platter and serve.

Recipe Notes

Note: If you own gas grill, try charring them on a plancha or grilling basket.