Grilled Green Beans in a Foil Packet

Summer grilling isn’t just about juicy steaks and perfect burgers. It’s time to let side dishes take center stage, and these Grilled Green Beans in a Foil Packet are ready for their standing ovation. Quick, easy, and a great side for burgers, brats, chicken, and other grilled favorites.

The lemon juice adds just the right amount of zing. This easy summer side brings freshness and savory flavor to your barbecue spread!

Give this easy, fast Grilled Green Beans Recipe in a foil packet a try!

🔥 What makes this recipe special?

The foil packet cooks the beans with heat and steam while the grill adds a lightly smoky flavor. It turns a simple green bean side dish into something special.

It’s also a great way to make use of extra grill space. This is a perfect dish to throw on with burgers, brats, or other quick-cooking grilled dishes.

The foil packet lets the flavors blend while the beans cook. Thyme adds an earthy aroma, garlic brings savory flavor, Parmesan cheese adds depth, and lemon juice keeps everything bright and fresh. It’s a simple combination that works especially well for summer grilling.

If you are looking for more grilling recipes, check out the Best Grilled Sirloin Burger recipe, grilled brats, this Grilled Chicken Legs recipe, or these Grilled Carrots with Honey Mustard Glaze.

🧀 Ingredients

Beans are the star of this recipe, but you will need some other ingredients. Here is a list:

• Green beans
• Olive oil
• Salt and pepper
• Garlic
• Fresh thyme
• Parmesan cheese
• Lemon juice

See the recipe card for quantities.

🍲 Instructions

Preheat the grill to about 375°F.

Wash and trim the green beans. In a mixing bowl, combine the beans, olive oil, salt, pepper, and garlic, tossing until the beans are evenly coated. Spread out a sheet of aluminum foil large enough to hold the beans.

Place four whole thyme sprigs on the foil, then add the seasoned beans. Strip the leaves from the remaining four thyme sprigs and sprinkle them over the beans. Add the lemon juice and top with Parmesan cheese for a savory, cheesy coating. If you are using dried thyme instead of fresh, mix about 2 teaspoons into the beans with the other seasonings rather than layering thyme sprigs.

Place a second sheet of aluminum foil over the beans and tightly seal all four edges so the steam and liquid stay inside. Place the sealed packet over direct heat and grill for about 15 minutes.

Carefully open the packet away from your face and hands because hot steam will escape. The green beans should be hot and crisp-tender. If you prefer them softer, reseal the packet and grill for a few more minutes. Serve warm.

🤷 Substitutions and variations

This recipe is versatile. You can change things up to suit your taste.

Not a fan of thyme? Swap it for rosemary or Italian seasoning. If you want to use fresh basil, add it after grilling so its fresh flavor comes through.

Cheese choices can change, too. If Parmesan is not your thing, try Pecorino Romano for another hard cheese with a salty kick, or add crumbled feta for a tangy touch. For a strictly vegetarian version, choose a Parmesan-style cheese made without animal rennet.

Garlic lovers can add more. If garlic is not your favorite, leave it out. You could also try shallots for a delicate, slightly sweet flavor.

The key with substitutions is balance. Feel free to experiment while keeping the savory, herbal, and bright flavors working together.

📦 Storage

Made too many beans? Storage is simple. Here’s how to save those leftover grilled green beans.

Let the beans cool briefly, then refrigerate them promptly in an airtight container.

In the refrigerator, they’ll last about 3–4 days. For longer storage, freeze them in an airtight freezer-safe container for up to 3 months. Keep in mind that frozen and reheated green beans will usually be softer than freshly grilled beans.

When you’re ready to eat them, thaw frozen beans in the refrigerator overnight, then reheat them on the stove or in the microwave just until warm.

🎓 History tidbit

Green beans have been around a long time. Their history stretches back thousands of years.

Green beans originated in South and Central America, where people cultivated and ate beans for thousands of years. Indigenous peoples spread bean seeds through the Americas, and explorers began carrying green beans to other parts of the world in the late 1400s.

Green beans also changed over time through plant breeding. Growers selected varieties with desirable pods, including beans with fewer tough strings. Those developments helped produce the tender snap beans we cook today.

So when you’re grilling green beans, you’re cooking an ingredient with a long agricultural history.

❓ FAQ

📝 Tips and tricks

• Preheat the grill. A hot grill cooks beans evenly. Aim for about 375°F.
• Mix well. Make sure the beans are well coated with oil and seasonings.
• Layer smart. Start with whole thyme sprigs on the foil, then add the beans, remaining thyme leaves, lemon juice, and Parmesan.
• Seal tight. Close the foil packet well so the steam and juices stay inside.
• Open carefully. Hot steam will escape when you open the packet, so keep your face and hands clear.

🛠 Products used in this recipe

• Weber Grill
• Tongs
• Aluminum foil

😋 Did you make this recipe?

Thanks so much for giving this Grilled Green Beans recipe a try! If you enjoyed it, please leave a star rating and comment below. Your feedback helps me and other readers who are deciding whether to make the recipe. Most of all, thanks for visiting Ramshackle Pantry.

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