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Mayo Grilled Broccoli

Mayo Grilled Broccoli

Mayonnaise-Grilled Broccoli with Charred Edges

Coating broccoli florets in mayonnaise before grilling might sound unconventional, but it creates an incredible caramelized exterior while keeping the inside perfectly tender. The mayo acts as both a protective barrier and a browning agent, delivering restaurant-quality results on your backyard grill.

AmericanSide DishVegetarianQuick MealsGrillingSummer
Prep10 min
Cook10 min
Total20 min
Servings4
Difficultyeasy

Ingredients

  • 1 medium-large headmedium-large head broccoli, cut into 3-4 inch florets
  • 1 cupmayonnaise, preferably full-fat
  • ½ tspcrushed red pepper flakes(optional)
  • ½ fresh lemon, juiced (about 2 tablespoons)
  • kosher salt for seasoning

Instructions

  1. Toss the broccoli florets in a large bowl with the mayonnaise and red pepper flakes. Use your hands to work the coating into all the nooks and crannies — every surface should be slicked with mayo, as this is what creates the beautiful browning.
  2. Set up your grill for two-zone cooking. If using gas, heat one side to high and leave the other burner off. For charcoal, bank all the coals to one side, creating distinct hot and cool zones. This setup lets you sear first, then finish gently.
  3. Arrange the mayo-coated florets on the hot side of the grill, placing them perpendicular to the grates so they don't fall through. Close the lid and resist the urge to peek — you want that mayo to caramelize undisturbed until the bottoms are deeply golden, about 2-3 minutes.
    ⏱ 3 min
  4. Flip each floret carefully with tongs, repositioning any pale pieces to the hottest spots. Close the lid again and let the second side develop that same rich, charred color — another 1-2 minutes should do it.
    ⏱ 1 min 30 sec
  5. Transfer all the broccoli to the cooler side of the grill and close the lid. This gentle heat will steam the florets until they're fork-tender throughout, typically 3-5 minutes depending on their size.
    ⏱ 4 min
  6. Move the finished broccoli to a serving bowl and immediately squeeze the lemon juice over the hot florets. Season generously with kosher salt, toss gently, and serve while the edges are still crackling.