From raw to Rockefeller, served on the half-shell or stirred into a chow, oysters are one of the most divine little bites from the sea.

September to April marks oyster season, and while you might think of the mollusk as something one orders at a restaurant on a romantic evening out, chef John Manion of El Che Steakhouse & Bar in Chicago wants to help you bring that energy home with his recipe for grilled oysters with smoked onion aioli, bacon and crumbled chips.

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El Che is known for its asado techniques, a South American method of barbecuing that brings folks together around the table in a backyard social setting to feast on platters of flame-grilled meats. This grilled oyster item has been on the menu since day one, and it’s a real fan favorite around the city.

“There’s really something magical about placing a freshly shucked oyster on a wood-burning grill and letting them come up in temperature until they are just right,” Manion says, “the absolute essence of the sea cooked in the most primal manner possible.”

This recipe makes three to four servings and is sure to wow everyone at your next backyard barbecue or a special someone you’re trying to impress. Give these grilled oysters a try with the recipe below.

Grilled Oysters

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Ingredients:

• 2 ea. onions, large, chopped
• ½ cup sour cream
• ½ cup mayonnaise
• 1 tsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp pimento
• ¾ cup chives, snipped, divided use
• ½ tsp black pepper
• ¼ lb slab of bacon, diced
• 1 dozen oysters, Delaware or other briny East Coast type
• ½ cup potato chips, such as barbecue-flavored, smashed
• ¾ cup chives, snipped, divided use
• Aleppo pepper, as needed
• Olive oil, as needed
• Kosher salt, to taste

Directions:

1. Caramelize onions in oil; then cool.
2. Purée the onions with sour cream, mayonnaise, lemon juice, spices, ¼ cup chives and salt to taste; then set aside.
3. Cook the bacon slowly until crispy; then drain and reserve the fat.
4. Shuck the oysters, keeping the oyster and as much liquor in the bottom shell.
5. Add about ½ tablespoon of the reserved bacon fat to each oyster and place them over the hot coals. Cook until the liquid comes to a boil.
6. Garnish with 1 tablespoon of onion dip, bacon, potato chips and remaining chives.

Visit El Che in Chicago and online for more delicious dishes and inspiration.