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grilled chesapeake oysters with toasted ciabatta bread

Grilled Chesapeake Oysters

Boathouse Rotisserie & Raw Bar
Course Appetizer
Cuisine Seafood
Servings 6 oysters


For the garlic butter:

  • ½ cup butter, softened
  • 1 tbsp garlic, minced
  • 1 tbsp parsley, chopped

For the oysters:

  • 6 shucked fresh oysters
  • 6 tsp garlic butter
  • kosher salt
  • freshly ground black pepper
  • 3-4 slices ciabatta bread


  • Mix the softened butter, garlic, and parsley together until well incorporated. Set aside.
  • Light a grill so that it is at high heat. If using an oven, turn your oven to the broil setting and allow it to get hot.
  • Add 1 tsp. of garlic butter to each of your shucked oysters. Add a small pinch of salt and pepper to each oyster.
  • Place the oysters, shell side down, directly onto the grates of your grill over the hottest flame. If using the oven, place the oysters, shell side down, onto a sheet pan and broil. Cook until the edges of the oysters start to curl inward and butter is bubbling, approximately 3-5 minutes.
  • Toast the ciabatta bread and serve with your grilled oysters immediately. 


“When cooking oysters, it needs to be done as hot and fast as you can so that they don’t get tough and chewy. A grill is the perfect method for this. Cooking them in the shell allows them to steam in their own briny liquor and intensifies that lovely oceanic flavor.” Jason Greer, Chef
Keyword Boathouse Rotisserei & Raw Bar, chesapeake oysters, grilled oysters, grilled oysters recipe, oysters, Seafood