Chimney Grilled Broccolini with XO Sauce

📜 Introduction: The Bold Story of Chimney Grilled Broccolini with XO Sauce

🔥 The Emergence of XO Sauce as a Star in Chinese Cuisine

I fell in love with Chimney Grilled Broccolini with XO Sauce after a trip to Hong Kong that changed how I think about bold flavors and quick cooking. This recipe blends two powerful elements: fire and umami. But to understand why this dish hits so hard, it starts with a deep dive into XO sauce—a condiment born in the heart of Cantonese fine dining in the 1980s.

Invented in Hong Kong’s high-end hotel kitchens, XO sauce got its name from “extra old” cognac, the luxury spirit, although the sauce itself contains none. Instead, it blends dried scallops, shrimp, Jinhua ham, garlic, and chilies to create a bold umami-packed flavor bomb. It quickly spread across Cantonese-speaking regions and is now a hallmark of modern Chinese cuisine. Whether drizzled over dim sum or mixed into noodles, its savory, meaty depth transforms even the most humble ingredients into something extraordinary.

XO sauce has become a global sensation—featured in upscale restaurants across Hong Kong 🇭🇰 and Singapore 🇸🇬, and embraced in everyday cooking from Toronto 🇨🇦 to Los Angeles 🇺🇸. It’s a flavor bomb, and it’s made its way into my charcoal chimney adventures in the most delicious way.

👉 Want a similar umami-rich dish? Try this Beef and Broccoli – Better Than Takeout recipe that brings restaurant flavor to your table.

🌏 Top 10 Countries That Embrace This Flavor Fusion

Here are the 10 countries most into this vibrant combo of grilled vegetables and XO sauce:

1. 🇺🇸 United States
2. 🇨🇳 China
3. 🇦🇺 Australia
4. 🇸🇬 Singapore
5. 🇭🇰 Hong Kong
6. 🇬🇧 United Kingdom
7. 🇨🇦 Canada
8. 🇲🇾 Malaysia
9. 🇯🇵 Japan
10. 🇹🇼 Taiwan

Love global grilled veggie flavors? Explore bold, pan-seared goodness in my Broccoli and Mushroom Stir-Fry Recipe for another weeknight win.

🧰 What You’ll Need for Chimney Grilled Broccolini with XO Sauce

🧑‍🍳 Equipment You’ll Use

To bring out the full flavor potential of Chimney Grilled Broccolini with XO Sauce, you’ll need the right tools. This recipe leans on charcoal chimney grilling—a technique I rely on for intense, even heat without the need for a full-sized grill. Here’s your setup:

• Charcoal chimney starter – the key player that delivers intense heat and smoky flavor for perfect grilling every time.
• Metal grill grate – A basic wire grate sits right on top of the chimney. This is where the broccolini gets beautifully seared.
• Long-handled tongs – Keep your hands safe and your grip firm as you flip those veggies over hot coals.
• Fire-safe gloves – optional but highly recommended for safe, confident handling during high-heat, close-up grilling.

🔥 Want more bold veggie flavor with high-heat sizzle? Give the Broccoli and Mushroom Stir-Fry Recipe a try — it’s quick, vibrant, and packed with umami goodness. 🥦🍄🔥

You won’t need a fancy outdoor grill or high-end smoker. This method brings pro-level char indoors or in small outdoor spaces.

🌶️ Specialty Ingredients for XO Sauce

Now for the flavor hero: XO sauce. You can use store-bought or whip up a simple version at home with mushrooms for a vegetarian-friendly twist.

What I recommend:

• XO Mushroom Sauce (store-bought or homemade) – Find it in the Asian aisle or online. For vegetarians, look for versions made with shiitake, garlic, chili, and fermented soy.
• Crispy shallots – These add crunch and depth. I use pre-packaged or make them fresh by shallow frying thin shallot slices.
• Chili crisp or chili threads (optional) – For a spicy edge and a stunning garnish.
• Neutral oil – Go with vegetable or peanut oil for their high smoke points, ideal for intense, high-heat cooking.
• Lime wedges – bring a burst of citrusy brightness that cuts through and balances the deep umami flavors.

Want to take another Asian twist on broccoli? Be sure to check out the savory Beef and Broccoli – Better Than Takeout recipe on the blog — it’s a flavor-packed classic you’ll want on repeat.

🧂 Ingredients

🥬 For the Grilled Broccolini

This base of the dish shines because of its simplicity. All it needs is intense heat and just the right amount of oil and salt to develop that signature charred crisp.

• 1 lb broccolini, trim the ends and slice any thick stalks in half lengthwise for even cooking and tender-crisp bites
• 2 tablespoons vegetable oil – I prefer peanut oil for its high smoke point and nutty background
• ½ teaspoon kosher salt – Helps enhance the natural sweetness once grilled
• Optional: finish with freshly cracked black pepper for a subtle kick and fragrant touch of warmth

🔥 Pro Tip: If your broccolini is very thick, slice the stalks lengthwise so they grill evenly over high heat. Avoid overcrowding the grill — cook in batches if necessary to ensure each piece gets that perfect, even char.

This versatile veggie also stars in my creamy Broccoli Potato Cheese Soup Recipe— a cozy, must-try favorite for chilly days. 🥦🥔🧀❄️

🧄 For the XO Sauce Garnish

Here’s where things get decadent. Whether you opt for store-bought or a mushroom-based XO sauce, this garnish transforms your broccolini into the centerpiece of the plate.

• 3 tablespoons XO mushroom sauce – Look for brands with visible bits of shiitake or make your own
• ¼ cup crispy shallots – Bring a delightful crunch and a subtle hint of sweetness to finish the dish with texture and flavor
• 1 teaspoon chili crisp or chili threads (optional) – A small kick goes a long way
• Lime wedges (for serving) – Squeeze a little at the end for brightness and balance

🥢 Craving a side dish with deeper Asian-inspired flavor? You’re going to love this one! My Lemon Tahini Broccoli Slaw balances tang, nuttiness, and crunch—great with grilled dishes.

👨‍🍳 Instructions: Step-by-Step Grilling Guide

🔥 Lighting the Charcoal Chimney

To master Chimney Grilled Broccolini with XO Sauce, you’ll first need to set up the chimney correctly. This part is crucial—get it right, and you’ll unlock intense, direct heat perfect for searing. Here’s how I do it:

1. Fill your charcoal chimney to the brim with natural lump charcoal or briquettes — this ensures strong, steady heat for optimal grilling.
2. Crumple up newspaper or use a paraffin cube under the chimney base.
3. Ignite your firestarter and let it burn for 15–20 minutes, until the coals glow red-hot and flames begin to flicker at the top of the chimney — that’s your signal it’s ready to grill.
4. Once the chimney is blazing hot, carefully set a metal grill grate right on top — it becomes an instant high-heat searing zone perfect for fast, flavorful grilling.

🔥 If you’ve never tried the charcoal broccolini grill method, it’s a game-changer. The direct heat concentrates flavor and delivers a crisp-tender texture you just can’t get on a stovetop.

🍽️ Finishing with XO Sauce

Now comes the fun part: grilling! This is the moment where simple ingredients come alive, turning into smoky, flavor-rich perfection right before your eyes. This method for how to grill broccolini takes just a few minutes, but the results are restaurant-worthy.

1. Toss 1 lb of trimmed broccolini with 2 tablespoons of vegetable oil and a hearty pinch of kosher salt, ensuring every piece is well-coated for even charring and bold flavor.
2. With long-handled tongs, carefully lay the broccolini right over the chimney’s open flame — the intense heat will create beautiful char and deep, smoky flavor in seconds.
3. Grill 1–2 minutes per side, just enough to char the edges while keeping the stalks vibrant and slightly crisp.
4. Transfer grilled broccolini to a serving plate.
5. Spoon 3 tablespoons of XO mushroom sauce generously over the broccolini, letting its rich, savory flavor soak into every charred bite.
6. Top with crispy shallots, a tangle of chili threads, and a fresh squeeze of lime for a final burst of crunch, heat, and brightness.

👉 Want a delicious partner to this dish? Try pairing it with the savory Broccoli White Bean Cheese Quiche for a brunch-ready flavor duo.

🔥 Why This Method Works

The direct chimney method is what sets Chimney Grilled Broccolini with XO Sauce apart — the intense heat creates a smoky char, while the XO sauce infuses each bite with bold umami depth. I always suggest this grilling method for anyone curious about how to grill broccolini with bold flavor and a modern, smoky twist.

Using just a few key ingredients and a chimney starter, this recipe transforms everyday broccolini into a bold, flavor-packed side dish that truly steals the spotlight. 🥦🔥✨

⏱️ Prep Time, Cook Time, Total Time

Making Chimney Grilled Broccolini with XO Sauce doesn’t just deliver bold flavor—it also saves time. One of the biggest benefits of using the charcoal broccolini grill method is speed. This recipe goes from prep to plate in just 16 minutes, making it ideal for busy weeknights or fast sides at a BBQ.

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 4 servings
• Method: Charcoal Grilling
• Cuisine: Asian Fusion
• Diet: Pescatarian, Dairy-Free

🔥 That’s what I love about grilled broccolini with XO sauce—there’s no marinating, no roasting pans, and no long preheating. The chimney grilled broccolini technique is all about high-impact flavor in minimal time.

Need another fast and vibrant dish? Don’t miss this citrusy Sheet Pan Chili Ginger Orange Chicken—it complements the XO flavor profile beautifully.

🧪 Nutrition Score

🥗 Nutritional Benefits of Broccolini

Not only is Chimney Grilled Broccolini with XO Sauce packed with flavor, but it’s also rich in nutrients. Broccolini offers fiber, Vitamin C, and potassium—making it a great addition to any healthy plate. When grilled, it retains most of its nutrients while gaining smoky depth.

• Serving size: About 1 cup cooked broccolini
• Calories: ~110 per serving
• Fat: Minimal from vegetable oil
• Fiber: High in dietary fiber
• Sugars: Naturally low

I like this side dish because it satisfies without feeling heavy. If you’re looking for more ways to enjoy broccolini’s health benefits, try the cozy Broccoli Potato Cheese Soup on chilly evenings.

🧂 What to Know About XO Sauce Calories

XO sauce, while incredibly flavorful, does add some fat and sodium—especially in traditional seafood-based versions. In this XO mushroom sauce recipe, a tablespoon delivers deep umami but also:

• ~40 calories per tablespoon
• ~4.5 grams of fat
• Moderate sodium content (varies by brand)

Since the recipe uses 3 tablespoons total, the sauce contributes around 80–120 calories per serving, depending on your portion.

Still, the result is well worth it—this grilled broccolini side dish is one of the most delicious and nutrition-conscious ways to enjoy a fiery, Asian-inspired plate.

🍽️ Serving & Storage Tips

🧊 Can You Store Grilled Broccolini?

Chimney Grilled Broccolini with XO Sauce is at its peak when enjoyed fresh—right after those tender florets meet the flames. That said, it holds up beautifully with proper storage. Let it cool completely, then refrigerate in an airtight container for up to 2 days. Reheat gently or enjoy at room temperature for a still-delicious bite.

• Let any leftover grilled broccolini with XO sauce cool completely.
• Store in an airtight glass container (plastic will absorb the aroma).
• Keep refrigerated for up to 3 days.

The texture will soften a bit, but the charcoal broccolini grill method locks in a smoky flavor that still shines through after a day or two. You’ll find that XO mushroom sauce actually deepens in flavor overnight—kind of like chili or curry.

For more recipes that hold up well in the fridge, check out my Broccoli White Bean Cheese Quiche. It’s another savory option packed with vegetables and designed to last.

🥡 Best Way to Reheat with XO Sauce

When reheating Chimney Grilled Broccolini with XO Sauce, skip the microwave if you can—it steams rather than crisps. Instead, follow this method for keeping that delicious char:

1. Heat a skillet over medium heat.
2. Add a splash of water and 1 tsp oil to rehydrate the broccolini.
3. Toss in the leftover XO mushroom sauce toward the end to prevent burning.
4. Heat until warmed through, about 2–3 minutes.

This method revives the bold, umami-packed magic without overcooking the delicate stems. I’ve even tossed leftovers into a bowl of noodles or fried rice—proving that this grilled broccolini side dish is more versatile than it lets on.

Want to pair it with something crunchy and refreshing? Try this zesty Lemon Tahini Broccoli Slaw as a cooling contrast to the heat of XO sauce.

🧪 Variations & Substitutions

🌶️ Make It Spicier or Sweeter

What I love about Chimney Grilled Broccolini with XO Sauce is how easily it adapts. Whether you’re craving more spice or a touch of sweetness, this grilled broccolini side dish bends to your taste without breaking its bold character.

• Mix in a full teaspoon of chili crisp or chili oil into the XO mushroom sauce to turn up the heat and add a fiery, flavorful edge.
• For a touch of sweetness, drizzle in ½ tablespoon of honey or maple syrup while tossing the grilled broccolini with XO sauce — it beautifully balances the smoky, savory notes.
• A pinch of brown sugar mixed into the sauce before plating can add a glazed finish to the florets.

🔥 Want to dial the fire all the way up? Toss in a few sliced Thai red chilies just after grilling—this will kick your charred broccolini with sauce into high gear.

🥦 Swap Broccolini for Other Veggies

While Chimney Grilled Broccolini with XO Sauce is my go-to, other veggies also shine when grilled over hot charcoal and finished with that umami-rich XO mushroom sauce.

Here are my top substitutions using the same charcoal broccolini grill method:

• Asparagus – Thin spears grill quickly and absorb the XO sauce beautifully.
• Green beans – Especially great when blistered over open flame.
• Baby bok choy – Slice in half lengthwise, then grill until tender with a light char for smoky depth and a juicy bite.
• Zucchini ribbons – Grilled quickly and rolled for a fancy finish.
• Chinese broccoli (gai lan) – A natural stand-in for broccolini with its similar stem and leaf texture.

You can even toss these grilled veggies with noodles or rice to turn this into a full meal. Add a soft-boiled egg or some seared tofu, and suddenly this XO mushroom sauce recipe becomes dinner-worthy.

For another tasty twist on Asian-style greens, explore my Broccoli and Mushroom Stir-Fry Recipe—a great fallback when grilling isn’t an option.

❓ Frequently Asked Questions

🏁 Conclusion

🎯 Final Thoughts on Chimney Grilled Broccolini

Chimney Grilled Broccolini with XO Sauce isn’t just a side—it’s a bold, flavor-driven experience. It marries the rustic intensity of charcoal grilling with the savory depth of XO mushroom sauce. From the first smoky, umami-packed bite to the final flicker of chili heat, it offers layered texture, rich aroma, and restaurant-worthy complexity in every forkful.

What I appreciate most is its versatility. Whether you’re serving it alongside grilled meat, tossing it over rice, or turning it into a full meal with noodles and tofu, this grilled broccolini side dish never disappoints. Thanks to the high-heat chimney grilling method, this broccolini recipe comes together in under 20 minutes—delivering maximum flavor with minimal time and effort.

🔥 It’s the perfect example of why vegetables deserve center stage.

🧠 Why XO Sauce Makes This Dish Stand Out

The real secret to this dish’s addictive flavor is the XO mushroom sauce recipe. Originally crafted for high-end Cantonese cuisine, XO sauce brings intense umami from fermented ingredients and spices. When paired with the natural sweetness of broccolini and the smoky kiss of fire, you get a side dish that’s bold, vibrant, and unforgettable.

Whether you’re new to grilling or a seasoned pro, Chimney Grilled Broccolini with XO Sauce is a surefire hit—easy to execute, impressive to serve, and endlessly adaptable.

🥢 Ready to explore more bold Asian veggie dishes? Don’t miss the umami-packed Broccoli and Mushroom Stir-Fry Recipe—another favorite from my kitchen to yours.