The Best Grilled Broccoli

5 from 3 votes
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Grilled broccoli is a quick and easy way to add an incredible flavor to this staple veggie – perfect as a side dish for your next cookout or summertime dinner.

A serving of grilled broccoli topped with chili flakes

You’ll enjoy your veggies more when you know how to cook them properly – and this grilled broccoli recipe is a testament to that fact. It’s packed full of flavor and requires very little effort. Plus, using just a few ingredients, you can bring a new taste and texture to a vegetable that has a bad reputation.

Rich in antioxidants, fiber, and vitamin C, grilling broccoli not only brings out its natural flavor but adds a distinct smokiness that’s perfect for BBQ and cookout menus that need a little color.

Grilled broccoli in foil topped with chili flakes

Top Tips for Success

  • Even Pieces: Even pieces are the only way to grill broccoli that’s perfectly cooked every time. Use uniform-sized pieces so they all cook evenly and don’t burn on one side.
  • Use Foil: Making a tray out of aluminum foil (and making a lid for it) will steam your broccoli beautifully as it grills, maintaining the vibrant green color. Just make sure to open up the foil and flip the broccoli so it cooks evenly.
  • Preheat the Grill: To grill broccoli well, you need a hot grill. It should already be hot when you start cooking – this helps things cook evenly and on time.
  • Flavor Boost: You can elevate the taste of this recipe with a mix of olive oil, garlic, and your choice of spices and herbs. Black and red pepper flakes, ginger, cayenne pepper, Italian seasoning, balsamic vinegar, lemon juice or zest, parmesan cheese, or fresh basil are all great additions to broccoli. Just be sure to let the mix sit for a minute to allow the flavors to blend before adding.
  • Flip: Flipping your broccoli pieces halfway through allows both sides to char and will give them a great texture and smoky flavor.
  • Customize Crunchiness: For crunchier grilled broccoli, partially uncover the foil package during grilling – it’ll let more direct heat cook the broccoli.
  • When It’s Done: Using a fork, test the broccoli when the cooking time is up – it should be tender, but not overly mushy.

Ingredients to Make Grilled Broccoli

  • Broccoli: Go for large heads of fresh broccoli. You can buy pre-cut, but it’s often cheaper to buy heads at the market or grocery store.
  • Olive Oil: Go for extra-virgin olive oil for flavor.
  • Garlic: You can, in a pinch, use garlic powder as a substitute, but I find fresh garlic gives a better flavor.
  • Salt and Pepper: to taste.
Ingredients for grilled broccoli

How to Make This Grilled Broccoli

Grilled broccoli is easy to make and ready in just a handful of minutes.

Prepare the Broccoli

Preheat your grill to medium heat.

Clean the broccoli by washing it under water and patting it dry. Then, cut or pull apart the broccoli into even-sized florets.

Broccoli separated into florets

Grate or mince the garlic, then mix it with the oil and spices in a small bowl.

In a large bowl, add the broccoli florets and pour the oil mixture over the top of it. Toss the broccoli well until it’s completely coated – it should be well coated before transferring to cook.

Steps for coating broccoli with oil

Before you place the broccoli on the grill, you need to place the oiled broccoli florets over a large piece of aluminum foil. Then cover with a second. Fold the edges together in a tight seal so they create a parcel.

Steps for wrapping broccoli in foil

Grill the Broccoli

Place the broccoli foil packet on the hot grill and cook for 8-10 minutes until tender and crisp.

To ensure evenly cooked broccoli, I like to open up the parcel halfway through grilling and tossing/flipping the florets so they cook properly on both sides. This will give them a nice char and stop them from burning on one side – but it is optional.

Broccoli wrapped in foil placed in a grill

Once ready, if you like, you can also sprinkle with chili flakes once cooked for extra heat.

This grilled veggie is best enjoyed the same day. However, any leftovers can be kept in the fridge, in an airtight container, for 3-5 days.

Freshly grilled broccoli in foil

Ways to Serve Grilled Broccoli

A plate with grilled broccoli

More Delicious Side Recipes

If you try this easy method for how to grill broccoli, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

The Best Grilled Broccoli

5 from 3 votes
By: Samira
Grilled broccoli is a quick and easy way to add an incredible flavor to this staple veggie – perfect as a side dish for your next cookout or summertime dinner.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients 
 

  • 19.5 oz broccoli 2 small heads
  • 2 Tbsp olive oil
  • 0.56 oz garlic 2 cloves
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions 

Prepare the Broccoli

  • Preheat your grill to medium heat. It should already be hot when you start cooking – this helps things cook evenly.
  • Clean the broccoli by washing it under water and patting it dry. Then, cut or pull apart the broccoli into even-sized florets.
  • Grate or mince the garlic, then mix it with the oil and spices in a small bowl.
  • In a larger bowl, add the broccoli florets and pour the oil mixture over the top of it. Toss the broccoli well until it's completely coated.
  • Place the oiled florets over a large piece of aluminum foil and cover with a second. Fold the edges together in a tight seal so they create a parcel.

Grill

  • Place the broccoli parcel on the hot grill and cook for 8-10 minutes until tender and crisp.
  • To ensure an even cook on the grilled broccoli, I like to open up the parcel halfway through grilling and tossing / flipping the florets so they cook properly on both sides. This will give them a nice char and stop them from burning on one side – but it is optional.

To make ahead and store

  • Make ahead: You can wash, dry, and cut the broccoli a day ahead. Keep it in an airtight container in the fridge. When ready to grill, make sure to coat it well with the oil mixture.
    Store: Keep leftovers in the fridge, in an airtight container, for 3-5 days.
    Reheat: Place back on the grill or in a heated skilled until warmed through.

Video

Notes

  • Even Pieces: Even pieces are the only way to grill broccoli that’s perfectly cooked every time. Use uniform-sized pieces so they all cook evenly and don’t burn on one side.
  • Use Foil: Making a tray out of aluminum foil (and making a lid for it) will steam your broccoli beautifully as it grills, maintaining the vibrant green color. Just make sure to open up the foil and flip the broccoli so it cooks evenly.
  • Flavor Boost: You can elevate the taste with olive oil, garlic, and your choice of spices. Black and red pepper, ginger, cayenne pepper, Italian seasoning, balsamic vinegar, lemon zest, or fresh basil are all great additions to broccoli.
  • Customize Crunchiness: For crunchier grilled broccoli, partially uncover the foil package during grilling – it’ll let more direct heat cook the broccoli.
  • When It’s Done: Using a fork, test the broccoli when the cooking time is up – it should be tender, but not overly mushy.
Check the blog post for serving recommendations!
Course: Side
Cuisine: American
Shelf life: 3-5 Days

Nutrition

Calories: 116kcal, Carbohydrates: 11g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 341mg, Potassium: 456mg, Fiber: 4g, Sugar: 2g, Vitamin A: 863IU, Vitamin C: 125mg, Calcium: 74mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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