Our Top 5 Best BBQ Recipes

Fire up the grill and get your pals together with our top 5 best BBQ recipes.

From zesty chicken kebabs to garlicky chicken drumsticks our recipes are bound to give your weekend extra sizzle. Like chicken burgers, well why not try our special recipe using our organic chicken mince.

Zingy and zesty chicken kebabs

Swap your red meat for a lower fat and higher protein hit with our diced Chicken breast and diced leg. Pre-chopped for your convenience, our chicken pieces will be on the skewer and ready for the BBQ in minutes.



  1. Create your zesty chicken marinade by whisking together the citrus juices, crushed garlic, olive oil, clear honey and salt and pepper. Place your chicken pieces in a bowl, cover in the marinade and refrigerate overnight.
  2. Skewer the chicken pieces and add the pineapple and pepper chunks. Add to the grill and cook for 5-10 minutes until the chicken is cooked. Remove from the grill and serve up immediately.

Piri piri chicken wings

For a taste of Portuguese sunshine, marinade your wings in a homemade piri piri sauce. Pre-cook these in the oven and then throw on the BBQ when you’re ready to eat for an added smokey flavour.


  • Organic chicken wings
  • 3 large fresh red chillies (more or less depending on your preference)
  • 5 garlic cloves crushed
  • Zest and juice of 1/2 lemon
  • 10ml apple cider vinegar
  • 100ml olive oil
  • 1 tbsp smoked paprika
  • 1/2 tsp dried oregano

For the homemade sauce

Add all the ingredients to a bowl and whisk together. Coat the wings with the piri piri sauce and for optimal flavour allow to marinate overnight.


  1. Pre-heat the oven to gas mark 6, add the chicken wings to a tray and cook for 25 minutes. After 10 minutes turn the wings over and baste with any remaining sauce.
  2. After the initial cooking, place the wings on the BBQ for 5 – 10 minutes to add an extra smoky flavour.

Sticky BBQ thighs

Sticky and sweet, the perfect BBQ treat for those who like their meat on the bone.

  • Free range Chicken thighs
  • 3 tbsp paprika
  • 1 tbsp chilli powder
  • 1 tbsp garlic powder
  • 1 tbsp olive oil
  • Salt and pepper to season
  • 4 garlic cloves crushed
  • 50ml dark soy sauce
  • 2 tbsp clear honey
  • 50g brown sugar
  • 300ml tomato ketchup


  1. Remove the chicken thighs from the fridge and allow to come up to room temperature. Rub the thighs with the spice mix; paprika, chilli powder, garlic powder & salt and pepper. Cook the thighs on the BBQ, skin side down and cook until the skin browns. Then turn and cook opposite side until the skin has browned, giving each side approximately 10 minutes.
  2. In a saucepan, add olive oil and garlic and fry until soft. Add the sugar and cooked until melted on a low heat, making sure not to burn. Add the tomato ketchup, soy sauce, clear honey. Bring to the boil and then simmer. Remove from the heat and baste on the chicken thighs 5 minutes before serving. Serve up with the thighs as a sticky side sauce.

Garlicky chicken drumsticks

Enhance your chicken drumsticks with a tasty garlic glaze, perfect for munching on sunny days.



  1. Melt the butter and mix in with oil, garlic cloves, fresh parsley, chives, salt and pepper.
  2. Make a few slashes in the skin and brush the drumsticks with the garlic sauce mix. Allow to sit for 1 hour before putting on the BBQ.
  3. Put the drumstick skin down and cook until the skin browns. Turn until all sides are browned and the meat is cooked. Take off the BBQ and serve immediately.

Coronation chicken

A classic English dish perfect for when the sun shines, try this coronation chicken recipe featured in delicious magazine.


  • Free Range Chicken breast fillets (skin on for extra moisture)
  • 2 large celery sticks
  • 150ml mayonnaise
  • 200ml greek yoghurt
  • 1 tbsp curry powder
  • 1/4 tsp turmeric
  • 1 tsp cumin
  • 2 bay leaves
  • 5 coriander seeds
  • 5 black peppercorns
  • 4 sprigs fresh thyme
  • Zest of 1 lime & juice of a 1/4
  • 1 ripe mango, chunked
  • 2 tbsp mango chutney
  • 25g flaked almonds


  1. In a large pan, cook the chicken with the peppercorns, coriander seeds, celery, thyme and bay leaves. Cover with cold water and bring to the boil. Allow to simmer for 1 hour, bringing the heat down. Once the chicken is cooked, drain and cool.
  2. Once cool remove the skin and chop the chicken into small chunks.
  3. For the sauce, in a bowl stir together the yoghurt, mayonnaise, lime zest, juice, curry powder, turmeric, cumin and chutney. Add the chicken and season to taste. Finish by adding the mango chunks and flaked almonds.
coronation chicken delicious magazine recipe
Photo credit: Delicious magazine