Spicy Grilled Oysters with Asian Pepper Relish

The flavors in this recipe are delightful. Sweet, salty and a bit spicy. But it’s the smokiness from the grill that makes them extra special.

Spicy Grilled Oysters with Asian Pepper Relish 

Print This Recipe Total time Yield 12Source Adapted from CookThinkPublished

makes 12


  • 3 tablespoon unsalted butter
  • ½ teaspoon red pepper flakes
  • 1 tablespoon shallot minced
  • 1 tablespoon fresh ginger peeled & grated
  • 1 red bell pepper finely minced
  • 1 tablespoon mango chutney chopped
  • 2 teaspoon soy sauce
  • 2 tablespoon lemon juice freshly squuezed
  • 2 teaspoon parsley minced
  • 12 oysters shucked, returned to the half shell, liquor reserved


Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, pile them on one side to create 2 zones, for direct and indirect heat. The oysters will be cooked over the indirect side. (if roasting, preheat oven to 450F.)

In a skillet over medium heat, melt the butter with the red pepper flakes, shallot and ginger. Cook for 4 to 5 minutes until fragrant but do not brown. Add the minced bell pepper, mango chutney, soy sauce, lemon juice and oyster liquor. Cook until the liquid is bubbly and reduced, 3 to 4 minutes. Remove from heat and mix in the parsley.

Spoon the mixture over the oysters; each oyster will take 1 to 3 teaspoons of topping according to size.

Grill on the grates and over indirect heat, covered for 5 to 10 minutes. If using the oven, 7 to 10 minutes. The oysters are done when the edges have curled up and the topping is bubbly. Serve warm on a bed of kosher or rock salt to keep the juices from tipping out of the shell.