Garlic Bread on the Grill

Ingredients

• 8 tablespoons (about 113 g)unsalted butter or dairy-free butter, at room temperature
• 2 tablespoonsfresh parsley, minced
• 1 tablespoon (3 cloves)garlic, minced
• ½ teaspoonkosher salt or fine sea salt
• 4gluten-free baguettes

Instructions

1. 1

   Heat the grill

   Set the grill up for direct heat and preheat it to medium.

2. 2

   Mix the butter

   In a small bowl, combine the butter, parsley, garlic and salt, mixing until well blended.

3. 3

   Wrap and grill

   Cut each baguette in half horizontally and spread the cut sides with the garlic butter. Put the halves back together, wrap each baguette tightly in heavy-duty aluminium foil and place them on the grill. Grill for 10–12 minutes, turning occasionally, until the bread is warmed through and crisp on the outside.

4. 4

   Slice and serve

   Slice the baguettes and serve.

What is grilled garlic bread?

Garlic bread is a familiar American side, often served with pasta or alongside food cooked outdoors. This version takes the buttered loaf to the grill, where it warms inside its foil wrapping and develops a crisp exterior.

Gluten-free baguettes make it suitable for a gluten-free table, while parsley and fresh garlic give the butter a straightforward savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 487 calories, 14g protein, 69g carbs, 17g fat.

The baguettes provide most of the carbohydrates, while the butter supplies most of the fat. The bread also contributes the protein; serve a portion with vegetables and a protein-rich main to make a more balanced plate.

The garlic butter

Room-temperature butter: it blends more easily with the parsley, garlic and salt, making it simpler to spread across the cut surfaces.

Fresh garlic: mincing it finely helps distribute its flavour throughout the butter. The parsley adds freshness, and the measured salt seasons the mixture.

Wrapping for the grill

Foil: wrap each reassembled baguette tightly in heavy-duty aluminium foil so the buttered bread heats through while protected from direct contact with the grill.

Turning: rotate the wrapped baguettes occasionally during grilling. This helps them warm evenly over the direct heat.

How to judge doneness

Timing: grill the wrapped baguettes for 10–12 minutes over medium heat. The recipe’s cues are bread warmed through and a crisp outside.

Finish: open the foil carefully, as hot steam may escape, then slice and serve while warm.

Choosing the baguettes

Gluten-free loaves can vary in size and texture, so use the doneness cues as well as the stated time. Keep the cut sides together after spreading so the butter stays between the halves during grilling.

The recipe uses four baguettes for seven servings, making it a generous side to share.

What to serve it with

Serve the bread alongside grilled vegetables, salads or a main cooked on the barbecue. It also works as a side for pasta dishes, where its garlicky butter complements a tomato-based sauce.

For a more balanced plate, pair it with a source of protein and vegetables rather than serving it as the only accompaniment.

Recipe notes & tips

• Let the butter soften at room temperature so it mixes and spreads evenly.
• Mince the garlic finely to avoid concentrated bites.
• Spread the butter across the cut surfaces before putting the baguette halves back together.
• Use heavy-duty foil and wrap each baguette tightly.
• Turn the wrapped loaves occasionally while they grill.
• Check for a crisp exterior and a warmed-through centre before slicing.

Variations

• Add herbs: mix finely chopped chives into the butter with the parsley.
• Bring the heat: add a pinch of chilli flakes to the garlic butter.
• Use dried herbs: replace some of the parsley with dried oregano.
• Add cheese: sprinkle grated cheese over the buttered cut sides before closing the baguettes.
• Make it dairy-free: choose dairy-free butter as the recipe allows.

Common mistakes to avoid

• Cold butter: it is difficult to mix and spread; bring it to room temperature first.
• Uneven garlic: large pieces can give concentrated bites; mince the cloves finely.
• Loose foil: the loaf may not heat as evenly; wrap each baguette tightly.
• Leaving it unturned: one side may heat more than another; turn the packets occasionally.
• Relying only on the timer: baguette sizes and grills can differ; check that the bread is warmed through and crisp outside.

How to store

Refrigerate leftover garlic bread in an airtight container and use within 2 days. Reheat wrapped in foil on the grill or in an oven until warmed through.

Frequently asked questions