These smoky, char-kissed green beans are about to become your go-to summer side.
If your summer cookouts look anything like ours, you’re always scrambling for a side dish that feels a little more exciting than…well, potato chips. My husband is a man of two great passions—gardening and grilling—and if you ask him for advice on any meal, his answer is always the same: “Grill it.” So when our garden started overflowing with green beans, he did exactly that.
What came off the grates was downright revelatory: smoky, blistered green beans that stay wonderfully crisp and deliver that irresistible char you only get from a grill. And they’re super simple to pull off. Start with the best beans you can find—fresh from the garden or farmers’ market, if possible. Look for ones that are firm, vibrant, and snap cleanly. Fresh green beans really are the star here, but if frozen is all you’ve got, just thaw them completely and pat them dry so they actually grill instead of steam. Make sure your grill is sitting pretty between 350°F and 420°F (a thermometer helps; too cool and they won’t char, too hot and they’ll scorch). And don’t be shy with the olive oil; it prevents sticking and helps those beans get that gorgeous, even blister. You’ll end up with crispy, smoky perfection—the ideal match for a perfectly grilled burger.
Switch it up
These green beans can be jazzed up with all kinds of bold flavors. For a Southwest spin, dust them with smoky chipotle seasoning before they hit the grill. Craving something Italian-inspired? A shake of dried herbs and a finishing sprinkle of Parmesan give them instant trattoria vibes. If you like heat, add a pinch of red chili flakes or drizzle sriracha on right after grilling. Toss them in garlicky melted butter to make them rich and decadent, or brush them with a soy-ginger glaze and finish with sesame seeds for Asian-inspired flair. You can also play with lemon zest, smoked paprika, Cajun seasoning, or everything bagel seasoning—this simple technique is adaptable to whatever mood you’re in.
How do I store leftovers?
Let the grilled green beans cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat them in a hot skillet to bring back some of that char. You can also eat them cold in salads or grain bowls! If you want to freeze them, spread the cooled beans on a sheet pan, freeze until firm, then transfer to a freezer bag. They’ll keep for about 2 months—just know they’ll lose some crunch once thawed.
Serving suggestions
Pair these green beans with grilled main dishes like Sweet-And-Spicy Grilled Wings or Grilled Honey Soy Glazed Pork Tenderloin. They work with just about any protein or can star in an all-veggie grill-out along with Grilled Asparagus, Garlic-Parmesan Grilled Corn, and zucchini.
Grilled Green Beans Recipe
Ingredients
- 12 ounces green beans
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat the grill to 350ºF to 420ºF.
- Wash and trim the green beans.
- Grease the grill grates with the olive oil, then place the green beans onto the grill. Cook, turning every so often, for 8-10 minutes, until they are charred but still crisp.
- Remove from the grill and season with salt and pepper.
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