Charbroiled Oysters


Grilled oysters, garlic butter, and pecorino. That’s summer dreaming folks!

Nothing says summer like fresh oysters on the grill. This recipe for charbroiled oysters with garlic butter and pecorino is perfect for any gathering, adding a burst of flavor to your outdoor cooking. Whether you’re an oyster aficionado or a grilling novice, this dish is sure to impress.

I don’t even know how to describe the deliciousness that is these oysters. Now granted, if you don’t like oysters this is not for you. But that just brings up how it’s possible to not love oysters. Regardless of the sadness that is hating oysters, these are amazing. The richness of the butter, garlic, and pecorino, mixed in with the light freshness of the oyster is the perfect summer grilling. The only watch out here is the grill will flare up!!!!! So use long handled tongs and watch yourself. Beyond that, here are a couple more helpful hints:

Helpful Tips:

  1. Selecting Oysters: Freshness is key. Choose oysters that are tightly closed and have a briny, sea-like smell. Avoid any that are open or have an off odor.
  2. Shucking Oysters: If you’re shucking the oysters yourself, do it over a bowl to catch any liquid (oyster liquor) that comes out. This liquid can be added back to the oysters before grilling for extra flavor.
  3. Safety First: Use a sturdy pair of tongs and heat-resistant gloves when handling the oysters on the grill. The shells can get very hot and can be difficult to handle.
  4. Enhancing the Flavor: For a smoky twist, add a small piece of soaked wood (like hickory or oak) to your grill. This will impart a subtle smokiness to the oysters.
  5. Serving Suggestions: Serve the oysters with a crusty baguette to soak up any remaining garlic butter.
  6. Pairing: These oysters pair wonderfully with a crisp white wine, such as Sauvignon Blanc or Chardonnay, which complements the richness of the butter and the saltiness of the oysters

Now, of ‘ye go, get yourself some charbroiled oysters, a cocktail, and make merry.

Charbroiled Oysters

Course: AppetizersCuisine: SouthernDifficulty: Easy


Prep time


Cooking time


Total time


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  • 32 oysters, on the half shell

  • 1 cup butter

  • 3 tbsp garlic, minced

  • 1 tsp black pepper, ground

  • 1/2 cup pecorino, shredded finely

  • 1/2 cup parsley, minced


  • Heat the grill to med-high.
  • Melt butter with garlic and pepper in a large skillet.
  • Spoon some of the melted butter mixture onto each oyster.
  • Add a pinch of the cheese to each oyster.
  • Place oysters on the grill.
  • Grill oysters until they are hot, bubbly and the edges curl up, about 2-3 minutes.
  • Remove from grill and spoon on more butter and cheese.

Nutrition Facts

  • Total number of serves: 4
  • Calories: 827kcal
  • Carbohydrates: 21.2g
  • Protein: 44.6g
  • Fat: 62.7g
  • Saturated Fat: 34.9g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 407mg
  • Sodium: 930mg
  • Potassium: 1135mg
  • Fiber: 0.5g
  • Sugar: 4.3g
  • Calcium: 588mg
  • Iron: 32mg

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