How to Build an Easy Grilled BBQ Charcuterie Board
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.A vibrant grilled BBQ charcuterie board featuring meats, grilled corn, cherry tomatoes, and fresh herbs, perfect for outdoor gatherings. 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.
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.
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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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