Grilled Garlic Bread

Transform your barbecue into a flavor powerhouse with this Grilled Garlic Bread! Infused with rich, garlicky butter and kissed by the grill’s smoky char, this side dish delivers crispy edges and a soft, buttery center. Perfectly balanced and easy to make, it’s a crowd-pleaser that elevates any outdoor meal. Optional parsley adds a fresh touch, while the grilling method ensures no burnt mishaps!

Instructions

1. 1

   Preheat your BBQ to medium-high heat, ensuring the grill grates are clean.

2. 2

   In a small saucepan over medium-high heat, melt the butter. Add finely chopped garlic and salt (if using unsalted butter). Stir until the garlic turns light golden and the salt dissolves, about 1-2 minutes.

3. 3

   Remove the saucepan from heat immediately and let the garlic infuse into the butter for a few minutes.

4. 4

   Slice the bread loaf in half lengthwise, or cut into thick individual slices if using a taller loaf.

5. 5

   Spoon just over half of the garlic butter onto the cut side of the bread, avoiding the garlic pieces for now. Lightly brush the other side with a small amount of butter.

6. 6

   Place the bread cut-side down on the grill. Cook for 3-5 minutes until the edges are crusty and lightly charred, then flip the bread.

7. 7

   Brush off any burnt garlic bits from the bread, then generously baste the cut side with the remaining garlic butter, including some garlic pieces for extra texture if desired.

8. 8

   Grill the underside for about 3 minutes until crusty. Remove from the grill, sprinkle with chopped parsley, slice, and serve immediately.

Recipe Notes

• Bread Choice: Opt for a flat loaf like ciabatta or a wide baguette to maximize the butter-to-bread ratio. If only tall loaves are available, cut into thick slices for individual garlic bread pieces.

• Garlic Prep: Finely chop fresh garlic by hand for the best texture and flavor. Garlic from a crusher or jar is too wet and fine, causing it to burn quickly and create uneven flavor.

• Grilling Tip: Keep an eye on the bread to avoid flare-ups. Medium-high heat ensures a nice char without burning. If flare-ups occur, move the bread to a cooler part of the grill.

• Butter Application: Avoiding garlic bits initially prevents burning on the grill. Adding them later with the final baste infuses flavor and adds a pleasant crunch.

• Storage: Best enjoyed fresh off the grill. If needed, wrap leftovers tightly in foil and store in the fridge for up to 2 days. Reheat on the grill or in a 350°F/175°C oven for 5-7 minutes.

• Customization: Add a pinch of dried oregano or chili flakes to the butter for a flavor twist. For a cheesy version, sprinkle grated parmesan over the bread before the final grilling step.