Tender, smoky, and bursting with Mediterranean flavor, this Grilled Octopus with Lemon, Garlic, and Olive Oil is a simple but impressive dish that's perfect for summer cookouts or an adventurous weeknight dinner. Don't be intimidated by cooking octopus at home-this recipe walks you through each step to get perfectly grilled tentacles with minimal fuss.
Why this Recipe Works
- Flavorful and unique: The octopus is flavored with lemon and garlic, then grilled for a deliciously smoky finish.
- Simple ingredients: Just a handful of pantry staples and fresh lemon bring this dish to life.
- Make-ahead friendly: You can boil the octopus ahead of time, making the final grilling step quick and easy.
Ingredient Notes
- Whole octopus: Look for one around 2-3 pounds. Frozen is totally fine and often helps tenderize the meat.
- Lemon: Use fresh lemon for both boiling and serving. This adds acidic brightness to the dish.
- Garlic: Adds a subtle aromatic depth when boiled with the octopus and in the final drizzle.
- Olive oil: Use good quality extra virgin olive oil for best flavor.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Boil the octopus: Bring a large pot of salted water to a boil with a halved lemon and a few crushed garlic cloves. Add the whole octopus and simmer gently for 45-60 minutes until tender when pierced with a knife.
- Chill and dry: Remove the octopus and let it cool to room temperature. Transfer to a wire rack set in a rimmed baking sheet, then place in the fridge to chill for at least 1 hour. This helps dry out the surface to develop a char on the grill.
- Prepare for grilling: Once chilled, cut off the tentacles from the head. Drizzle with olive oil, then season with minced garlic, salt, and pepper.
- Grill: Oil your grill grates, then preheat to medium-high heat. Grill the tentacles for 3-4 minutes per side, until nicely charred.
- Finish: Drizzle with more olive oil, a squeeze of lemon juice, and a sprinkle of chopped parsley and lemon zest.
Expert Tips
- If you're starting with frozen octopus, let it thaw overnight in the fridge.
- After boiling, test for doneness by piercing the thickest part of a tentacle-a knife should slide in easily.
- Don't skip the chilling step-it helps firm up the meat for better texture and dries the delicate skin to help it crisp up on the grill
- Make sure the grill grates are hot and lightly oiled to prevent sticking
What to Serve with Grilled Octopus
This dish is a perfect appetizer for a full Mediterranean cookout. Serve it with a traditional Greek salad, my grilled chicken souvlaki, and a bowl of homemade tzatziki sauce.
My Mediterranean Chicken Orzo is another great pairing!
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 3 days.
Reheat gently in a skillet over medium heat or enjoy cold.
Frequently Asked Questions
Aside from a good rinse, it's not necessary to clean the octopus before boiling it. We will only use the tentacles in this recipe and will discard the head along with the beak.
No, the skin and suckers crisp up nicely on the grill and add texture.
After simmering, pierce the thickest part of a tentacle with a sharp knife. It should slide in with little resistance. If it still feels tough, let it simmer another 10-15 minutes.
Boiling is the best method to tenderize octopus before grilling. Skipping this step often results in tough, chewy meat.
Look for one in the 2-3 pound range-large enough for meaty tentacles but small enough to tenderize easily.
More Grilling Recipes
📖 Recipe
Grilled Octopus
Ingredients
- 2-3 pound whole octopus
- 2 cloves garlic, crushed
- 1 lemon, halved
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil, then add half a lemon and two crushed garlic cloves. Add the whole octopus and simmer gently for 45-60 minutes, until tender when pierced with a knife.
- Pat dry, and transfer to a wire rack set in a rimmed baking sheet. Let cool to room temperature, then refrigerate for at least 1 hour.
- Cut off the tentacles from the head. Drizzle with olive oil, then season with minced garlic, salt, and pepper.
- Preheat grill to medium-high heat. Oil the grates to prevent sticking. Grill tentacles 3-4 minutes per side until charred.
- Drizzle with more olive oil, a squeeze of lemon juice from the remaining half of the lemon, and top with a sprinkle of chopped parsley and lemon zest.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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