CHILI LIME CHARRED BROCCOLI

WHAT WE THINK

This might be the shortest recipe we’ll ever put on the site. But once you make it, you’ll never want to eat broccoli any other way. Okay, now we’ll shut up. Let’s eat!

WHAT YOU NEED (SERVES 4, DO MATH IF YOU NEED MORE OR LESS)

4 broccoli crowns

Tajin

olive oil

a grill

WHAT TO DO

CHOP YOUR BROCCOLI

Cut off the broccoli stalk right at the point where it starts to branch out into smaller stems. Then, roughly cut the florets into large pieces. Don’t go too small, and it’s okay to leave a decent amount of stem!

SEASON YOUR BROCCOLI

Throw the broccoli pieces into a bowl. Drizzle around 2 tablespoons of olive oil into the bowl and mix. Then, sprinkle a bit of Tajin into the bowl. Stir. Sprinkle some more. Stir. Repeat until you’ve seasoned the broccoli without about a tablespoon of Tajin.

GRILL YOUR BROCCOLI

Heat your grill up to medium-high heat. Once hot, toss your broccoli on.

A grill basket works well for this if you have one, but if you don’t, NBD; you cut those broccoli pieces big (at least you were SUPPOSED TO) so you should be able to lay them directly on the grates without an issue.

After 3-4 minutes, turn your broccoli pieces over. Give them another 3-4 minutes to char on the other side, then remove and place into a bowl. That’s it. That’s all. You can eat it now.

SERVE IT

The possibilities are pretty endless here, but this broccoli makes a great buddy to a roasted chicken, just about any steak (maybe our chili-rubbed tri-tip?), swordfish, or grilled shrimp skewers.

WHAT TO DRINK WITH IT

A Mexican/Mexican-style lager or a margarita (perhaps our Jarritos Guavarita if you want to get real fancy with it).