Now wait just a minute. Before you run off at the thought of grilling okra, keep reading and ponder about the salty, crisp, grilled goodness that you will miss out on. Whenever we light the grill there has to, and I do mean has to, be okra on it. It is surprisingly delicious and not at all slimy. I found this suggestion in a local Texas gardening magazine years ago and have been making it every summer. Try it next time you grill. You won’t regret it.
Tonight we are serving it alongside grilled lemon thyme chicken thighs, grilled tomato crostini, and grilled corn on the cob with cilantro lime butter.
Grilled Okra serves 4 or 2 if you love okra
- 1 quart of fresh okra
- 1 Tbs extra virgin olive oil
- 1 Tbs kosher salt
Light your grill and let the fire die down a bit. We use charcoal so I have no clue how this turns out on gas. Just letting you know.
Place okra in a large bowl. Add olive oil and salt. Stir making sure okra is evenly coated with oil and salt.
Next, place on grill (sorry no photo here it was raining) for 8 to 10 minutes. Serve and be amazed.
Like I said, we served this with grilled lemon thyme chicken thighs, grilled tomato crostini, and grilled corn on the cob with cilantro lime butter. A very easy meal when you throw everything on the grill at once.
Grilled Tomato Crostini from Food & Wine June 2010 It is amazing!
One of my favorite food blogs is Simply Recipes. Check out her post on how to grill corn on the cob. I serve it with cilantro lime butter. You simply mix together 2 tablespoons of softened butter with 1 tablespoon of chopped fresh cilantro and a squeeze of lime.
Grilled Lemon Thyme Chicken Thighs serves 4
- 1 Tbs olive oil
- juice of 1 whole lemon
- 1 Tbs of fresh thyme
- pinch of salt
- pinch of pepper
- 8 skinless chicken thighs
Mix the first 5 ingredients together. In a large dish place the chicken. Pour mix over chicken and refriderate for at least 2 hours (don’t worry, if you forget to marinate for hours ist’ still good).
Grill for 12 minutes or until chicken is cooked through.