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Grilled Broccoli with Adobo Lime Marinade
When discussing “marinated food to throw on the grill,” a grilled broccoli was not the first thing that came to most of our minds. But Chef Jeff was able to open our minds to just how beautifullyand exciting BROCCOLI can be. But to be clear, broccoli does not show up to this party completely naked- it gets a little dressed up in a citrus-y adobo lime marinade that starts with a whole lot of garlic cloves and pineapple juice. We’re going to mince our garlic in the food processor, so even though you have more liquid to add to the marinade, you want to wait until your garlic has a chance to break up. A great marinade should have a good balance of oil, acidity, and seasoning, so for the acid Chef Jeff used pineapple and lime juice to complement the citrus flavors of our Organic Adobo Lime Rub. Our blend does have some salt in it, so if you would like to add additional salt and pepper start with a small amount and adjust according to your taste.
After your marinade is combined, you can add your florets to it. You’ll want to use large pieces that will not fall easily between your grates. If you’d like to save time and prepare this ahead youcan let this set anywhere from 2 to 4 hours, but even if you only had 30 minutes this will taste just as good. We won’t get too deep into the complete science of marinating, but if you’d like to learn more you can watch our “All About Marinades” video!
Because it was only used the marinade for a vegetable, we can now repurpose it to make a sauce. If marinating meat, we recommend setting some aside before adding your cuts so you can avoid cross-contamination. Jeff brought the sauce to a boil (keep an eye out for how quicklyit happens, because the relatively small amount of liquid means it will rise really quickly in temperature. To thicken our sauce, we used the old slurry method you know and love by now, mixing hot water and a teaspoon of Arrowroot powder. Once the sauce is thick enough that it can coat the back of a spoon with some viscosity, you’re ready to drizzle and serve over your (hopefully) crunchy, tastefully charred broccoli!
Ingredients:
- 10 Garlic cloves, peeled
- ½ Cup Pineapple juice
- Juice of 2 limes
- ½ Cup olive oil
- 1 Tbsp Organic Adobo Lime Rub
- Salt and Pepper to taste
- 1 Large head of broccoli, cut into large florets
- 1-2 tsp Arrowroot Powder, water to make a slurry
Instructions:
- In a food processor, combine the garlic cloves and pineapple juice and pulse until garlic is minced. Add lime juice, olive oil, Organic Adobo Lime Rub, and salt and pepper to taste. Pulse until smooth.
- In a bowl or a bag, place broccoli inside and then add marinade. Let marinate for 30 to 4 hours.
- Heat grill to high. Turn heat down to medium and place broccoli florets on grill. Cook florets 7-8 minutes per side, turning once.
- In a saucepan, bring the leftover marinade to a boil. Add arrowroot slurry and mix well. This out with pineapple juice if necessary. Set aside.
- Remove florets from grill and drizzle sauce over top. Serve!
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories 199.90
Total Fat 14.80g
Saturated Fat2.10g
Polyunsaturated Fat1.80g
Monounsaturated Fat10.00g
Cholesterol 0.00g
Sodium 223.10mg
Potassium 606.00mg
Total Carbohydrate 15.30g
Dietary Fiber5.10g
Total Sugars6.30g
Protein 5.20g
When discussing “marinated food to throw on the grill,” a grilled broccoli was not the first thing that came to most of our minds. But Chef Jeff was able to open our minds to just how beautifullyand exciting BROCCOLI can be. But to be clear, broccoli does not show up to this party completely naked- it gets a little dressed up in a citrus-y adobo lime marinade that starts with a whole lot of garlic cloves and pineapple juice. We’re going to mince our garlic in the food processor, so even though you have more liquid to add to the marinade, you want to wait until your garlic has a chance to break up. A great marinade should have a good balance of oil, acidity, and seasoning, so for the acid Chef Jeff used pineapple and lime juice to complement the citrus flavors of our Organic Adobo Lime Rub. Our blend does have some salt in it, so if you would like to add additional salt and pepper start with a small amount and adjust according to your taste.
After your marinade is combined, you can add your florets to it. You’ll want to use large pieces that will not fall easily between your grates. If you’d like to save time and prepare this ahead youcan let this set anywhere from 2 to 4 hours, but even if you only had 30 minutes this will taste just as good. We won’t get too deep into the complete science of marinating, but if you’d like to learn more you can watch our “All About Marinades” video!
Because it was only used the marinade for a vegetable, we can now repurpose it to make a sauce. If marinating meat, we recommend setting some aside before adding your cuts so you can avoid cross-contamination. Jeff brought the sauce to a boil (keep an eye out for how quicklyit happens, because the relatively small amount of liquid means it will rise really quickly in temperature. To thicken our sauce, we used the old slurry method you know and love by now, mixing hot water and a teaspoon of Arrowroot powder. Once the sauce is thick enough that it can coat the back of a spoon with some viscosity, you’re ready to drizzle and serve over your (hopefully) crunchy, tastefully charred broccoli!
Ingredients:
- 10 Garlic cloves, peeled
- ½ Cup Pineapple juice
- Juice of 2 limes
- ½ Cup olive oil
- 1 Tbsp Organic Adobo Lime Rub
- Salt and Pepper to taste
- 1 Large head of broccoli, cut into large florets
- 1-2 tsp Arrowroot Powder, water to make a slurry
Instructions:
- In a food processor, combine the garlic cloves and pineapple juice and pulse until garlic is minced. Add lime juice, olive oil, Organic Adobo Lime Rub, and salt and pepper to taste. Pulse until smooth.
- In a bowl or a bag, place broccoli inside and then add marinade. Let marinate for 30 to 4 hours.
- Heat grill to high. Turn heat down to medium and place broccoli florets on grill. Cook florets 7-8 minutes per side, turning once.
- In a saucepan, bring the leftover marinade to a boil. Add arrowroot slurry and mix well. This out with pineapple juice if necessary. Set aside.
- Remove florets from grill and drizzle sauce over top. Serve!
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories 199.90
Total Fat 14.80g
Saturated Fat2.10g
Polyunsaturated Fat1.80g
Monounsaturated Fat10.00g
Cholesterol 0.00g
Sodium 223.10mg
Potassium 606.00mg
Total Carbohydrate 15.30g
Dietary Fiber5.10g
Total Sugars6.30g
Protein 5.20g