Charcoal Chimney-Grilled Broccolini with XO Sauce: A Bold, Smoky Side
A quick grilling hack that creates smoky, umami-rich vegetables worthy of a feast.
Charcoal Chimney-Grilled Broccolini with XO Sauce
Charcoal grilling isn’t just for steak or burgers—it can turn vegetables into show-stopping centerpieces. Broccolini, with its tender stems and leafy florets, captures smoky flavor beautifully when cooked directly over a charcoal chimney. Finishing with a generous drizzle of XO sauce—a legendary Hong Kong condiment packed with dried seafood, cured ham, and aromatics—adds a deeply savory, umami punch that elevates this side into the main event. This article unpacks the technique, the flavors, and the step-by-step process for grilling broccolini the charcoal chimney way, including a DIY XO sauce option.
Why Use a Charcoal Chimney for Grilling?
The charcoal chimney—a simple metal cylinder designed to quickly light coals—can be used as an ultra-powerful mini grill. Here’s why it works so well for broccolini:
- Ultra-High Direct Heat: The open top focuses intense heat from the burning coals below just inches away from the food, delivering deep char and fast cooking.
- Smoky Intensity: Grilling directly over fresh coals imparts pronounced smokiness, transforming broccolini’s flavor in minutes.
- Efficient Method: You can prep and cook as the main grill heats up, using the chimney for maximum efficiency, especially handy when also preparing meat or seafood mains.
- No Special Gear Needed: Aside from the chimney and standard grill grates or skewers, no extra equipment is required. A pair of long tongs completes the setup.
What Is XO Sauce?
XO sauce is a flavor-packed condiment from Hong Kong, concocted in the 1980s as a luxurious blend of dried scallops, dried shrimp, Chinese dried ham (such as Jinhua), chilies, garlic, and aromatics, fried together in oil for a powerful hit of umami. While store-bought XO sauce is widely available, homemade versions allow for personal touches (more or less heat, seafood, or meatiness).
The Case for Grilled Broccolini
Broccolini is a cross between broccoli and Chinese broccoli (gai lan), with slender stems and delicate, leafy tops. While it readily absorbs flavors, it’s often simply sautéed or blanched. Grilling over high, direct heat brings several advantages:
- Deep Char: Brief, high-heat contact crisps the leaves and chars the stems, developing sweet-bitter notes that balance the rich XO sauce.
- Fast Cooking: The whole process, from start to finish, takes less than 10 minutes for beautiful, tender broccolini.
- Unique Presentation: Charcoal chimney grilling leaves dramatic, smoky marks and brings out a restaurant-quality flavor profile usually tough to achieve at home.
Essential Ingredients
| Ingredient | Details |
|---|---|
| Broccolini | Fresh, trimmed stalks with leaves attached. Stems should be bright green, not woody. |
| Vegetable Oil | High-heat options like canola or grapeseed. For a touch of flavor, use a blend with sesame oil. |
| Salt and Pepper | Kosher salt for seasoning before grilling; freshly ground pepper for finish. |
| XO Sauce | Either store-bought or homemade; see recipe further below for a scratch version. Can substitute with mushroom-based versions for vegetarians. |
| Garlic (Optional) | Minced, for tossing with the broccolini before grilling for added depth. |
Step-by-Step: How to Grill Broccolini Over a Charcoal Chimney
Here is a comprehensive guide to grilling broccolini using a charcoal chimney, drawn from expert-tested methods:
- Prepare the Chimney:
Fill the chimney with lump charcoal or briquettes and light as you normally would. Wait until the top coals are ashed over but still glowing with heat. This usually takes about 10–15 minutes.
- Prep the Broccolini:
Rinse and dry the broccolini thoroughly. Toss with a neutral oil (and a little sesame oil if desired) and season generously with salt and pepper. Optional: Add minced garlic or chili flakes for extra punch.
- Assemble Your Setup:
Place a wire grill grate or a large metal rack directly on top of the chimney. Alternatively, you can thread broccolini onto skewers to keep them easy to handle and prevent them from slipping through the grate.
- Grill the Broccolini:
Working in batches if needed, lay the broccolini in a single layer over the chimney. Grill for 1–2 minutes per side, using tongs to turn occasionally, until the stems blister and char. The leaves should be crisp but not entirely burnt. Total time per batch: 3–5 minutes.
- Move to Serving Platter:
When the broccolini is charred yet crisp-tender, transfer it directly to a platter. Cover loosely with foil if cooking in batches.
- Drizzle with XO Sauce:
Spoon or drizzle the XO sauce over the hot broccolini right as it comes off the grill. The heat will sizzle the sauce, releasing aromatic steam and infusing the vegetables.
- Serve Immediately:
Garnish with extra scallions, fried garlic, or chili crisp as desired. This dish is best enjoyed hot off the grill.
Homemade XO Sauce Recipe (Optional)
Commercial XO sauce is packed with complex flavors, but if you want to try your own, follow this simplified version. Note: This is a non-vegetarian recipe—see below for mushroom-based vegetarian XO alternatives.
- Soak the Dried Seafood: In a bowl, soak 2 tablespoons each of dried shrimp and dried scallops in warm water for at least 30 minutes, then finely chop.
- Prep Aromatics: Mince 2 cloves garlic, 1 small shallot, and 1 fresh red chili (or to taste).
- Cook the Base: Heat 3–4 tablespoons of oil in a small saucepan. Add garlic, shallot, and chili—fry until aromatic, about 2 minutes.
- Add Seafood: Add chopped dried shrimp and scallop. Add 1–2 ounces of finely diced Chinese dried ham (or prosciutto) if available. Cook on low, stirring to avoid burning, for 10–15 minutes until deeply fragrant.
- Finish Sauce: Stir in 2 teaspoons soy sauce and a splash of Shaoxing wine. Cook for 2 more minutes. Season with sugar and salt to taste. Cool before transferring to a jar.
What others are reading
Vegetarian XO sauce can be made by substituting rehydrated shiitake mushrooms and oyster mushrooms for the seafood and omitting ham, following a similar technique.
Tips and Techniques for Perfect Grilled Broccolini
- Dry, Dry, Dry: Any moisture will cause broccolini to steam, not char. Pat dry well before grilling.
- Don’t Overcrowd: Lay broccolini in a single layer for even charring.
- Char, Not Burn: Rotate frequently and watch closely—chimney heat is intense and can burn the broccolini in seconds.
- Serve Immediately: The contrast of hot, smoky broccolini and the spicy XO sauce is best enjoyed fresh.
- Be Creative: Try adding a brush of sesame oil or a sprinkle of chili flakes before grilling for variety.
Serving Suggestions & Variations
- Multipurpose Side: Serve with grilled steak, pork chops, roast chicken, or as part of an Asian-inspired feast.
- Rice Bowls: Top steamed jasmine rice with grilled broccolini, XO sauce, and a fried egg for a hearty, quick meal.
- Vegetarian Option: Use mushroom “XO” sauce and skip any pork or seafood elements.
- Other Veggies: This grilling method also works with asparagus, Chinese broccoli (gai lan), or even green beans—adjust cooking times for thickness.
Frequently Asked Questions (FAQs)
Q: Can I use a gas grill instead of a charcoal chimney?
A: Yes, but the intense, smoky flavor is best from a charcoal chimney. For gas, use the highest heat setting and preheat thoroughly. Place broccolini directly on the grates and monitor closely for charring.
Q: Is XO sauce vegetarian?
A: Traditional XO sauce contains dried seafood and ham. Vegetarian versions use a combination of rehydrated shiitake mushrooms, oyster mushrooms, and sometimes fermented black beans, providing savory depth without animal products.
Q: Can I make XO sauce in advance?
A: Yes. XO sauce keeps for up to a month refrigerated in a sealed jar and tastes even better after a day or two as flavors meld.
Q: What is the best oil for grilling broccolini?
A: Neutral vegetable oils like canola, grapeseed, or peanut oil work well, as they withstand high heat and don’t overpower the broccolini’s flavor. For extra aroma, add a touch of toasted sesame oil.
Q: Should I blanch the broccolini before grilling?
A: Blanching is unnecessary when using chimney-grill heat. The broccolini will cook through and become tender before burning, preserving texture and flavor.
Nutritional Information (Estimate per serving)
| Nutrient | Grilled Broccolini with XO Sauce |
|---|---|
| Calories | 75–110 (depending on oil/sauce amount) |
| Fat | 5–8g |
| Carbohydrates | 5–8g |
| Protein | 3–6g |
| Sodium | Varies (high in XO sauce—use sparingly if low sodium required) |
Final Thoughts
Charcoal chimney-grilled broccolini shows how a humble vegetable can be transformed with just heat and smart technique. Pairing this with XO sauce—whether classic or mushroom-based—turns it into a deeply savory, restaurant-worthy dish that’s easy to pull off at home. Experiment with the method, try different sauces or vegetables, and bring the magic of intense, smoky grilling to your vegetable sides.
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