Smoky Portuguese Grilled Chestnuts (Castanhas Assadas) on the Arteflame

There is no scent quite as evocative of a European autumn as the aroma of Castanhas Assadas—Portuguese grilled chestnuts. In Lisbon and Porto, as the air turns crisp, street corners fill with clouds of fragrant smoke billowing from portable charcoal roasters, signaling the arrival of St. Martin’s Day (Dia de São Martinho). These aren't just nuts; they are a warm, salty embrace of the season, characterized by their charred shells and tender, sweet interiors. While traditionally roasted over charcoal braziers, the Arteflame grill is the perfect modern tool to replicate this rustic street-food experience right in your backyard.

Using the Arteflame’s flat-top griddle provides the consistent high heat necessary to blister the skins, while the center fire adds that essential smoky nuance. Unlike oven roasting, grilling chestnuts on the Arteflame allows the skins to char and crackle, imparting a deep, wood-fired flavor that penetrates the meat of the nut. This recipe is simple, requiring only two essential ingredients, but the result is a complex, velvety treat that captures the soul of Portuguese heritage. It is the ultimate comfort food for a chilly evening gathered around the fire.

Ingredients

• 2 lbs Fresh Chestnuts: Look for firm nuts with shiny, unblemished shells. They should feel heavy for their size.
• 1/4 cup Coarse Sea Salt: This is crucial for the authentic "white" crust look and savory flavor profile.
• Water: For soaking the chestnuts prior to grilling.
• Fresh Rosemary Sprigs (Optional): For an aromatic infusion during the grilling process.

Instructions

Step 1: Prep and Soak

1. Begin by washing the chestnuts thoroughly in cold water to remove any dirt.
2. Using a sharp paring knife or a specific chestnut knife, carefully cut a horizontal slit or an "X" across the rounded side of each chestnut. This is the most critical safety step, as it allows steam to escape and prevents the nuts from exploding on the grill.
3. Place the scored chestnuts in a bowl of warm water and let them soak for at least 30 minutes (up to 2 hours). This softens the shell, making peeling easier later, and keeps the nut meat moist during the high-heat grilling.

Step 2: Fire Up the Arteflame

1. Build a wood fire in the center of your Arteflame grill. Let it burn down until the cooktop reaches a medium-high searing temperature.
2. You want the flat cooktop hot enough to char the shells, but not so hot that it burns the nut inside before it cooks through. Aim for a surface temperature of around 400°F (200°C).

Step 3: Seasoning

1. Drain the chestnuts but do not dry them completely; the residual moisture helps the salt adhere.
2. Toss the damp chestnuts generously with the coarse sea salt in a bowl. The salt should coat the shells visibly.

Step 4: Grilling

1. Spread the chestnuts in a single layer directly onto the flat steel cooktop of the Arteflame. Avoid placing them directly in the open center flame unless you want them heavily charred quickly.
2. If using rosemary, toss the sprigs onto the cooktop amongst the chestnuts to release their oils and aroma.
3. Grill for approximately 15 to 20 minutes. Use tongs to toss and turn them every few minutes to ensure even roasting.
4. You will know they are ready when the shells have opened significantly at the score mark, the skins are blackened and charred, and the inner meat looks golden and tender.

Step 5: The Steam Finish

1. Remove the chestnuts from the grill and immediately wrap them tightly in a clean, thick kitchen towel or place them in a paper bag folded shut.
2. Let them rest in this "sweat" stage for 10 to 15 minutes. This trapped steam separates the inner skin (pellicle) from the meat, making them infinitely easier to peel.
3. Serve warm, peeling them with your hands while enjoying the residual warmth.

Tips for Perfect Chestnuts

The secret to the best Portuguese chestnuts lies not just in the heat, but in the preparation. The most common mistake people make is skipping the "sweating" phase after grilling; this step is non-negotiable if you want the skins to slip off effortlessly. Additionally, be generous with the salt. In Portugal, the chestnuts often appear white because they are roasted with so much salt—this doesn't make the nut overly salty, as you peel the shell off, but it seasons your fingers and adds a savory contrast to the sweet nut meat. Finally, always discard any chestnuts that float when you are soaking them initially, as this usually indicates they are dried out or spoiled inside.

Variations

While the traditional Portuguese recipe relies strictly on salt and smoke, you can elevate the flavor profile to suit different palates using the versatility of the Arteflame. These variations add a modern twist to the classic street food.

• Drunken Chestnuts: Soak the chestnuts in Port wine instead of water for 2 hours before grilling for a deep, fruity sweetness.
• Herbed Butter: After grilling, toss the peeled chestnuts in melted butter infused with thyme and rosemary.
• Spicy Piri-Piri: Dust the damp chestnuts with a mix of salt and Piri-Piri powder (or cayenne) before grilling for a kick of heat.
• Sweet Cinnamon: For a dessert version, toss peeled, warm chestnuts in a cinnamon-sugar mixture.
• Bacon Wrapped: Wrap peeled, par-cooked chestnuts in bacon and finish them on the grill until crispy.

Best Pairings

In Portugal, chestnuts are rarely eaten alone; they are part of a social ritual often accompanied by specific beverages that complement their starchy, sweet texture. The robust, smoky flavor of Arteflame-grilled chestnuts pairs beautifully with autumn drinks and rustic sides.

• Jeropiga: The most traditional pairing—a sweet liqueur made from grape must and aguardente.
• Port Wine: A Tawny Port or a young Ruby Port balances the smokiness with rich fruit notes.
• Novo Wine (Vinho Novo): New, young wine is traditionally tapped during the chestnut season.
• Autumn Soups: Serve alongside a bowl of Caldo Verde (Portuguese Kale Soup) for a complete meal.

Conclusion

Recreating Portuguese grilled chestnuts on the Arteflame is more than just a cooking method; it is a celebration of harvest and hearth. The steel cooktop mimics the traditional iron roasters of Lisbon, delivering that unmistakable charred exterior and creamy, sweet interior that boils simply cannot achieve. Whether you are hosting an autumn gathering or simply enjoying a quiet evening by the fire, these Castanhas Assadas bring a touch of European nostalgia to your table. So, pour a glass of Port, gather your friends, and enjoy the timeless ritual of peeling and eating these smoky treasures.