One of the best parts? This BBQ Charcuterie Board doesn't have to be complicated. By using a few smart grocery shortcuts, you can keep the preparation completely stress-free without sacrificing an ounce of flavour.
Summer entertaining should be all about kicking back with a cold drink while the grill does the heavy lifting. This vibrant "BBQuterie" Board is our favourite way to bring everyone together around the table for a relaxed, delicious meal. We have loaded this platter with juicy marinated chicken kebabs, savoury sausages, tender flank steak, and herb garlic shrimp, all alongside perfectly charred sweet corn, local asparagus, and caramelized peaches.
It is the perfect spread for Father’s Day, backyard potlucks, or casual weekend gatherings. Just grill everything to juicy perfection, pile it high on a massive wooden board, and let everyone dig in family-style right at the center of the table.
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What is a BBQuterie Board?
A BBQuterie board (or BBQ charcuterie board) takes the classic concept of a cured meat and cheese board and flips it entirely for grilling season. Instead of cold cuts, cheeses, and crackers, it features an abundant, warm spread of freshly grilled meats, seafood, charred vegetables, and grilled fruits arranged beautifully on a large platter for family-style grazing.
Why We Love This Recipe
- Effortless Entertaining: By leaning on a few high-quality, ready-to-grill favourites and quick store-bought marinades, you cut your kitchen prep time in half.
- Something for Everyone: With a vibrant mix of chicken, beef, pork, seafood, and fresh summer veggies, even the pickiest eaters will find a favourite bite.
- Stunning Presentation: Serving everything family-style on one massive wooden board creates an instant centerpiece that gets everyone excited to dig in.
- Keeps the Kitchen Cool: Keeping the entire meal on the grill means your kitchen stays nice and cool while you enjoy the beautiful backyard sunshine.
Ingredients
Meat & Seafood Selection
- Flank steak
- Chicken drumsticks
- Sausages
- Chicken and vegetable kebabs
- Shrimp
Dressings, Sauces & Marinades
- Italian Dressing
- Basil Balsamic Vinaigrette Dressing
- Chicken & Ribs BBQ Sauce
Fresh Produce
- Peaches
- Corn on the cob
- Asparagus
- Cherry tomatoes
- Basil leaves
- Finishing salt
See the recipe card below for quantities.
Instructions
Marinate the Flank Steak
Pat the flank steak dry with paper towels and season both sides generously with salt and black pepper. Place the steak in a shallow dish or a zip-top bag, pour in ¼ cup (60 mL) of the Basil Balsamic Vinaigrette, and turn to coat. Seal and refrigerate for 1 to 4 hours. Remove the steak from the refrigerator 30 minutes before grilling to take the chill off.
Prep the Veggies and Peaches
Place the cluster of cherry tomatoes on the vine into a small, grill-safe cast-iron skillet. Brush or coat the corn, asparagus, and cherry tomatoes evenly with the Zesty Italian Dressing. Brush the cut sides of the halved peaches with 2 tablespoons (30 mL) of the remaining Basil Balsamic Vinaigrette.
Grill the Chicken Drumsticks
Preheat your grill to 475°F (246°C). Season the chicken drumsticks with salt, black pepper, and a dusting of paprika. Place the drumsticks on the top rack of the grill or over an indirect heat zone, close the lid, and cook for 30 minutes. Turn them once halfway through, moving them around the rack to ensure even cooking.
Move the drumsticks to the lower rack on the indirect heat side. Once the internal temperature reaches 175°F (79°C), transfer them to a clean bowl and toss thoroughly in the Chicken & Ribs BBQ Sauce. Just before assembling the board, sear the sauced drumsticks over direct heat for 3 to 4 minutes until the glaze is beautifully sticky and lightly charred.
Grill the Corn and Blister the Tomatoes
Place the oiled corn on the top rack or over the indirect heat zone. Cook for 15 to 20 minutes, turning occasionally until the kernels are tender and lightly charred on all sides.
Place the cast-iron skillet containing the cherry tomatoes on the upper rack. Cook for 10 to 12 minutes until the skins are nicely blistered and softened.
Grill the Remaining Proteins, Peaches & Asparagus
Flank Steak: Lift the steak from the marinade, shaking off any excess. Sear it over the hottest part of the grill for 4 to 5 minutes per side. Flip and continue cooking until an internal temperature of 127°F (54°C) is reached for medium-rare.
Transfer to a cutting board and let it rest for 10 minutes, which allows the juices to redistribute and the carryover cooking to bring the steak to a perfect medium-rare. When ready to serve, slice thinly against the grain.
Sausages: Place the fresh sausages over direct heat and cook for 12 to 14 minutes, turning frequently, until the internal temperature reaches 160°F (71°C).
Chicken Kebabs: Place the skewers over direct heat and cook for 12 to 14 minutes, turning occasionally, until lightly charred on all sides and the internal chicken temperature reaches 165°F (74°C).
Peaches: Place the peaches skin-side down on the grill grates and cook for 3 to 4 minutes. Turn them cut-side down and grill for another 3 minutes until softened and caramelized with clear grill marks.
Shrimp: Place the butterflied shrimp shell-side down on the grill and cook for 4 to 5 minutes, or according to the package instructions, until the shells turn bright pink and the meat is opaque.
Asparagus: Place the asparagus spears across the grill grates over medium-high direct heat. Grill for 4 to 6 minutes, turning occasionally, until they are tender-crisp and beautifully charred.
Assemble the Board
Select a large wooden serving board or a clean, oversized cutting board. Arrange the sliced flank steak, whole or sliced sausages, caramelized chicken drumsticks, chicken kebabs, and grilled shrimp in separate, distinct piles across the board, leaving spaces in between.
Fill in the empty spaces with the grilled corn halves, trimmed asparagus, and sweet caramelized peaches. Place the cast-iron skillet of blistered tomatoes directly onto the board (use a trivet underneath if needed to protect the wood) or in small clusters. Garnish the entire platter with scattered fresh basil leaves and finishing salt. Serve immediately while hot.
Tips, Substitutions & Serving Suggestions
- Rest Your Meat: Never skip the 10-minute resting period for the flank steak. Slicing it too early will cause all those delicious juices to run out onto your cutting board instead of staying in the meat. Always slice it thinly against the grain for maximum tenderness.
- Manage Your Grill Zones: A great board relies on utilizing both direct heat (for quick searing, sausages, and shrimp) and indirect heat (for cooking the chicken drumsticks through without burning the exterior). Keep one side of your grill slightly cooler to act as a safe zone.
- Smart Substitutions: Feel free to swap out the flank steak for top sirloin or skirt steak. If you want to change up the produce, grilled zucchini spears, thick slices of red onion, or grilled pineapple rings work wonderfully on this platter.
- Serving Sauces: Elevate the presentation by placing small ramekins of extra BBQ sauce, a spicy mustard blend, or a bright chimichurri right onto the board for easy dipping.
Love this BBQ Charcuterie Board? Try These Next:
- SeaCuterie Board (Seafood Charcuterie Board)
- Apple & Cheese Board with Apple Salsa
- Surf and Turf Platter
- Charcuterie Boards • Perfect for Virtual Gatherings
📖 Recipe
How to Build an Easy Grilled BBQ Charcuterie Board
Ingredients
Meat & Seafood Selection
- 1 to 1 ½ lbs flank steak 450 to 680 g
- 8 to 10 chicken drumsticks approx. 2 to 2 ½ lbs / 900 to 1100 g
- 3 fresh Honey & Wild Garlic Sausages approx. 12 oz / 340 g
- 3 pre-marinated chicken and vegetable kebabs
- 1 box frozen or fresh Herb & Garlic Shrimp (such as Panache) approx. 12 oz / 340 g
Dressings, Sauces & Marinades
- ¼ cup Zesty Italian Dressing (such as Compliments) 60 mL
- ½ cup Basil Balsamic Vinaigrette Dressing, divided (such as Panache) 120 mL
- ½ cup Chicken & Ribs BBQ Sauce (such as Compliments) 120 mL
Fresh Produce
- 2 to 3 fresh peaches cut in halves and pits removed
- 3 sweet corn on the cob husked and cut in halves
- 1 bunch fresh local asparagus tough woody ends trimmed
- 1 large cluster cherry tomatoes on the vine
- Fresh basil leaves for final garnish
- Finishing salt for serving
Instructions
Marinate the Flank Steak
- Pat the flank steak dry with paper towels and season both sides generously with salt and black pepper. Place the steak in a shallow dish or a zip-top bag, pour in ¼ cup (60 mL) of the Basil Balsamic Vinaigrette, and turn to coat. Seal and refrigerate for 1 to 4 hours. Remove the steak from the refrigerator 30 minutes before grilling to take the chill off.
Prep the Veggies and Peaches
- Place the cluster of cherry tomatoes on the vine into a small, grill-safe cast-iron skillet. Brush or coat the corn, asparagus, and cherry tomatoes evenly with the Zesty Italian Dressing. Brush the cut sides of the halved peaches with 2 tablespoons (30 mL) of the remaining Basil Balsamic Vinaigrette.
Grill the Chicken Drumsticks
- Preheat your grill to 475°F (246°C). Season the chicken drumsticks with salt, black pepper, and a dusting of paprika. Place the drumsticks on the top rack of the grill or over an indirect heat zone, close the lid, and cook for 30 minutes. Turn them once halfway through, moving them around the rack to ensure even cooking.
- Move the drumsticks to the lower rack on the indirect heat side. Once the internal temperature reaches 175°F (79°C), transfer them to a clean bowl and toss thoroughly in the Chicken & Ribs BBQ Sauce. Just before assembling the board, sear the sauced drumsticks over direct heat for 3 to 4 minutes until the glaze is beautifully sticky and lightly charred.
Grill the Corn and Blister the Tomatoes
- Place the oiled corn on the top rack or over the indirect heat zone. Cook for 15 to 20 minutes, turning occasionally until the kernels are tender and lightly charred on all sides.
- Place the cast-iron skillet containing the cherry tomatoes on the upper rack. Cook for 10 to 12 minutes until the skins are nicely blistered and softened.
Grill the Remaining Proteins, Peaches & Asparagus
- Flank Steak: Lift the steak from the marinade, shaking off any excess. Sear it over the hottest part of the grill for 4 to 5 minutes per side. Flip and continue cooking until an internal temperature of 127°F (54°C) is reached for medium-rare.
- Transfer to a cutting board and let it rest for 10 minutes, which allows the juices to redistribute and the carryover cooking to bring the steak to a perfect medium-rare. When ready to serve, slice thinly against the grain.
- Sausages: Place the fresh sausages over direct heat and cook for 12 to 14 minutes, turning frequently, until the internal temperature reaches 160°F (71°C).
- Chicken Kebabs: Place the skewers over direct heat and cook for 12 to 14 minutes, turning occasionally, until lightly charred on all sides and the internal chicken temperature reaches 165°F (74°C).
- Peaches: Place the peaches skin-side down on the grill grates and cook for 3 to 4 minutes. Turn them cut-side down and grill for another 3 minutes until softened and caramelized with clear grill marks.
- Shrimp: Place the butterflied shrimp shell-side down on the grill and cook for 4 to 5 minutes, or according to the package instructions, until the shells turn bright pink and the meat is opaque.
- Asparagus: Place the asparagus spears across the grill grates over medium-high direct heat. Grill for 4 to 6 minutes, turning occasionally, until they are tender-crisp and beautifully charred.
Assemble the Board
- Select a large wooden serving board or a clean, oversized cutting board. Arrange the sliced flank steak, whole or sliced sausages, caramelized chicken drumsticks, chicken kebabs, and grilled shrimp in separate, distinct piles across the board, leaving spaces in between.
- Fill in the empty spaces with the grilled corn halves, trimmed asparagus, and sweet caramelized peaches. Place the cast-iron skillet of blistered tomatoes directly onto the board (use a trivet underneath if needed to protect the wood) or in small clusters. Garnish the entire platter with scattered fresh basil leaves and finishing salt. Serve immediately while hot.
💬Tried this Recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Notes
Tips, Substitutions & Serving Suggestions
- Rest Your Meat: Never skip the 10-minute resting period for the flank steak. Slicing it too early will cause all those delicious juices to run out onto your cutting board instead of staying in the meat. Always slice it thinly against the grain for maximum tenderness.
- Manage Your Grill Zones: A great board relies on utilizing both direct heat (for quick searing, sausages, and shrimp) and indirect heat (for cooking the chicken drumsticks through without burning the exterior). Keep one side of your grill slightly cooler to act as a safe zone.
- Smart Substitutions: Feel free to swap out the flank steak for top sirloin or skirt steak. If you want to change up the produce, grilled zucchini spears, thick slices of red onion, or grilled pineapple rings work wonderfully on this platter.
- Serving Sauces: Elevate the presentation by placing small ramekins of extra BBQ sauce, a spicy mustard blend, or a bright chimichurri right onto the board for easy dipping.
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