On this Grilled Charcuterie board, mini skewers of meat and vegetables are quickly grilled and arranged with pickled vegetables, dipping sauces, melty grilled brie, and toasted baguette slices.
It’s an excellent choice for summer entertaining, a backyard party, or a relaxed Friday night with family. Make as many mini skewers as you need — they’re ideal as appetizers for a crowd or filling enough for a small family meal.
Sponsored: Dresden & Company spices were used to flavor the skewers in this recipe.
Summer means good food, relaxed gatherings, and the grill. This grilled charcuterie board gives a smoky twist to the classic spread by featuring a variety of mini skewers—chicken, bratwurst, tomato, and vegetable—alongside a grilled, glazed wedge of brie, toasted baguette slices, and bold accompaniments like giardiniera and dipping sauces. The small skewers grill quickly and are easy to assemble ahead of time, so you can spend more time with guests and less time at the grill.
For seasoning I used spice blends from Dresden & Company: a Honey Pepper mix for the chicken and a Herbed Spice mix for the vegetables and tomatoes. A Cherry Apple Rosemary glaze brushed on the brie creates a sweet, savory topping that becomes wonderfully gooey after a few minutes on the grill. Pair the warm brie with toasted baguette slices and a selection of sauces—basil pesto, BBQ sauce, and whole grain mustard—to suit every palate.
Giardiniera, an Italian-style pickled vegetable mix, is a bright, tangy counterpoint to the smoky grilled meats and makes a great addition to the platter. The board assembles quickly if you pre-prep the skewers and have the grill ready when guests arrive.
How to make a Grilled Charcuterie Board with Mini Skewers
- Marinate the chicken. Whisk together honey, soy sauce, lemon juice, olive oil, and a honey-pepper spice mix. Reserve 1/4 cup of the marinade for glazing later. Place 1 pound of cubed chicken in a bag with the remaining marinade and refrigerate for 30 minutes.
- Season the veggie skewers. Toss large-diced bell pepper and 1-pound zucchini sliced into 1/2-inch rounds with 2 tablespoons olive oil and a herbed spice mix.
- Season the tomato skewers. Combine 2 cups cherry tomatoes with 1 tablespoon olive oil and a touch of the herbed spice mix.
- Prepare the bratwurst skewer ingredients. Slice 1/2 pound of bratwurst into 1-inch pieces and cut 1 cup of red onion into large wedges.
- Soak and assemble skewers. Soak about 50 small (6-inch) wooden skewers in water for 30 minutes to prevent burning. Thread 3–4 pieces of marinated chicken onto about 15 skewers. Put 2 bratwurst pieces and 3 onion pieces on 6–9 skewers. Add three cherry tomatoes to 10–12 skewers. Thread 2 zucchini slices and several bell pepper pieces onto about 15 skewers.
- Prepare the brie. Place an 8-ounce wedge or small round of brie on foil, brush with Cherry Apple Rosemary glaze, and wrap tightly in the foil.
- Slice the baguette. Cut a baguette into 1/2-inch slices for grilling and serving.
- Grill. Preheat the grill to medium-high. Start with veggie and bratwurst skewers, then add tomato and chicken skewers. Place the foil-wrapped brie on the top rack and brush the reserved 1/4 cup marinade over the chicken skewers as they cook. Grill the baguette slices until toasty. Remove items from the grill in this order so everything is warm when arranged: brie and baguette, then chicken and tomato skewers, and finally bratwurst and veggie skewers. Tent finished skewers with foil to keep warm while you finish grilling.
- Arrange the board. Place skewers around a large board, nestle small bowls of basil pesto, BBQ sauce, and whole grain mustard among them, and add a bowl of giardiniera. Serve the warm brie straight from the foil with extra glaze for drizzling and the grilled baguette slices for spreading.
Ingredients
- Honey Pepper Chicken Skewers: 2 tbsp honey, 2 tbsp soy sauce, 2 tbsp lemon juice, 2 tbsp olive oil, 2 tsp honey pepper spice mix, 1 lb chicken breasts (cubed).
- Herbed Veggie Skewers: 1 cup bell pepper (large dice), 1 lb zucchini (1/2-inch slices), 2 tbsp olive oil, 2 tsp herbed spice mix.
- Herbed Tomato Skewers: 2 cups cherry tomatoes, 1 tbsp olive oil, 1/2 tsp herbed spice mix.
- Sausage Skewers: 1/2 lb bratwurst sausages (sliced), 1 cup red onion (large dice).
- Cherry Apple Rosemary Glazed Brie: 8 oz brie, 1 tbsp cherry-apple-rosemary glaze.
- Accompaniments: 1 baguette (sliced), 1/4 cup basil pesto, 1/4 cup BBQ sauce, 1/4 cup whole grain mustard, 1 cup giardiniera (pickled vegetables).
Instructions (summary)
- Soak 50 small skewers in water for 30 minutes.
- Mix chicken marinade, reserve 1/4 cup, and marinate chicken for 30 minutes.
- Toss vegetables and tomatoes separately with olive oil and herbed spice mix.
- Assemble skewers as directed above.
- Wrap brie in foil with glaze and slice the baguette.
- Grill skewers, brie, and baguette to the following approximate times: baguette 1–2 minutes per side; brie 5–7 minutes; chicken and tomato skewers 3–4 minutes per side; bratwurst and veggie skewers 7–8 minutes per side.
- Remove and arrange everything on a charcuterie board with sauces and giardiniera. Serve warm.
More skewer ideas
You can expand this board with additional mini skewer recipes, all easy to adapt to bite-sized portions:
- Chipotle Lime Chicken Fajita Skewers
- Chimichurri Shrimp Skewers
- Tomato Basil Chicken Skewers
- Bacon-Wrapped Teriyaki Chicken Skewers
- Rosemary Sage Pork Tenderloin Skewers
Notes and tips
- Skewers can be assembled up to 4 hours in advance and stored, covered, in the refrigerator.
- To make this board gluten free, omit the grilled baguette and replace soy sauce in the chicken marinade with tamari.
- Soaking wooden skewers prevents charring. Use foil-wrapped brie on the top rack to melt it without burning.
