A traditional charcuterie board is given a smokey twist in this Grilled Charcuterie board recipe, filled with delicious mini skewers of meats and veggies!
Soak 50 small (approximately 6 inch) skewers in water for 30 minutes.
Combine the honey, soy sauce, lemon juice, olive oil and honey pepper spice mix for the chicken skewers in a small bowl.
Measure out ¼ cup of the marinade and set aside for later use.
Add the chicken and the remaining marinade to a large plastic bag and marinate for 30 minutes.
In a large bowl, combine the bell pepper, zucchini, 2 tablespoons olive oil and 2 teaspoons herbed spice mix for the veggie skewers.
In a separate large bowl, combine the cherry tomatoes, 1 tablespoon olive oil and ½ teaspoon herbed spice mix for the tomato skewers.
Add 3-4 pieces of chicken to 15 skewers.
Add 2 pieces of bratwurst and 3 pieces of onion to 6-9 skewers.
Add 2 slices of zucchini and 4 pieces of bell peppers to 15 skewers.
Add 3 cherry tomatoes to 10-12 skewers.
Place a round or wedge of brie in the middle of a large piece of foil.
Brush with the cherry apple rosemary glaze, wrap the foil tightly around the brie.
Preheat a grill over medium high heat.
Add all of the skewers to the grill.
Brush the reserved 1/4 cup chicken marinade over the chicken skewers.
Grill the chicken and tomato skewers for 3-4 minutes per side, the bratwurst and veggie skewers for 7-8 minutes per side.
Add the brie, wrapped in foil, to the upper rack of the grill for 5-7 minutes.
Add the baguette slices to the grill, grill for 1-2 minutes per side.
Remove everything from the grill and place on a charcuterie board with small bowls of basil pesto, bbq sauce and whole grain mustard for dipping the skewers.
Serve a bowl of giardiniera on the side, or on the platter.
Notes
The skewers can be made up to 4 hours in advance and stored, covered in the refrigerator, before grilling.
Omit the grilled baguette and substitute the soy sauce in the chicken marinade with tamari to create a gluten free grilled charcuterie board.