Grilled Broccoli

Ingredients & Substitutions

Here I explain the best ingredients for my grilled broccoli recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Broccoli – Fresh broccoli gives you the best char and firmer texture, especially if the florets are large enough to sit on the grates. (If you’ve got extra fresh broccoli, my broccoli cranberry salad will make the perfect addition to your cookout!) Frozen broccoli works too, but I only use it in foil because the pieces soften as they thaw and can fall through the grill.
• Oil – This adds flavor and helps you get those browned edges when grilling broccoli, without drying it out. I always use either olive oil or avocado oil.
• Lemon Juice – The lemon adds brightness and helps tenderize the broccoli a bit before it hits the grill. Fresh lemon juice tastes best, but bottled lemon juice works when I want to keep prep extra fast.
• Seasonings – I keep it simple with garlic powder, sea salt, and black pepper. (I use garlic powder instead of fresh garlic here, because fresh garlic burns too easily, but it can work if you use my foil method below.) You can also add crushed red pepper flakes or swap in my lemon pepper seasoning for extra heat, or try steak seasoning if you’re already making grilled steak with the grilled broccoli.

How To Grill Broccoli

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Marinate the broccoli. In a large bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper. Add the broccoli and let it sit for 15 minutes while the grill preheats, which helps to make it more tender. (I start it on medium-high to high heat, but reduce to medium when I’m ready to cook.)
2. Wrap in foil (optional). To make grilled broccoli in foil, place the florets on a large piece of aluminum foil and seal the edges to make a packet. I keep the packet in a fairly flat layer, so the broccoli steams evenly inside. (Skip this part if you prefer to cook directly on the grill grates!)
3. Grill until tender. Place the broccoli on the grill and cook until tender. With foil you’ll need to turn just once, but if you place the florets directly on the grates, you’ll want to turn them occasionally to lightly char all sides.

Grilling Times

How long to grill broccoli depends on your individual grill, the size of your florets, and the grilling method. Here are my rule-of-thumb cook times:

• Fresh grilled broccoli: 8-10 minutes
• Fresh broccoli in foil: 10-20 minutes
• Frozen broccoli in foil: 15-25 minutes

They key is to cook until the stems are tender, but not mushy. (I use a small knife or fork to check — it should go in with just a little resistance.)

If you’re cooking broccoli on the grill directly, the edges should be slightly charred. Sometimes with larger florets, the outside gets dark before the stems are tender, so I just move the pieces to indirect heat to finish.

Serving Ideas

If you already have the grill on, this grilled broccoli recipe is the side dish I’d add while the main dish cooks or rests. I like these other grilled recipes to keep the meal simple:

• Beef or Pork – For a casual cookout, I’d make my best burger recipe, grilled pork chops, or turkey burgers as a lighter option. If you need something a little more special, pair the vegetables with my grilled London broil or tri tip.
• Chicken – Keep it easy with grilled chicken legs or grilled chicken thighs. If you’re craving brighter summer flavors, I love bruschetta chicken or chicken kabobs even more.
• Seafood – I just recently gushed about how much I love grilled salmon, and it goes so well with this grilled broccoli. My Cajun grilled cod is a good alternative for a bolder flavor. And if it’s date night? Grilled lobster or grilled shrimp all the way.