📖 Instructions

1. First things first, let's get that grill preheated. You're aiming for medium-high heat, around 375-450°F (190-230°C). If you're using a charcoal grill, get those coals nice and ashy.
2. While the grill heats up, rinse the broccolini under cold water. Pat it dry with paper towels. This is crucial. Wet broccolini steams, and we want it to grill!
3. Now, grab a large bowl. Toss the broccolini with olive oil. Make sure every little floret gets coated – this helps with even grilling and prevents sticking. I eyeball it but roughly 2 tablespoons of olive oil for every pound of broccolini should do the trick.
4. Next up: garlic! Mince those cloves finely. I like to use a microplane for this, but a knife works just fine. Just make sure you don't have any big chunks.
5. Add the minced garlic, red pepper flakes, salt, and pepper to the bowl with the broccolini. Toss everything together, ensuring the spices are evenly distributed. Give it a good mix – you want every piece to sing with flavor!
6. Time to grill! Place the broccolini on the preheated grill grates. Arrange them in a single layer so they cook evenly. If you're worried about smaller florets falling through the grates, use a grill basket or lay them perpendicular to the grates.
7. Grill for about 3-5 minutes per side, or until the broccolini is tender-crisp and has nice char marks. Keep a close eye on them – they can go from perfectly grilled to burnt pretty quickly. Also, don’t overcrowd the grill!
8. Once the broccolini is grilled to your liking, remove it from the grill and transfer it to a serving platter. Give it one last sprinkle of salt, if needed. A squeeze of fresh lemon juice is also a killer addition, if you have one handy.
9. Serve immediately and bask in the glory of your grilling skills! I like to pair it with grilled chicken or steak, but it’s honestly delicious all on its own.