Sizzling BBQ Recipes That Will Make Your Summer

Sizzling BBQ Recipes That Will Make Your Summer

As the sun takes its position high in the sky, signalling the onset of summer, the aroma of sizzling BBQ begins to fill the air, creating an unmistakable allure that draws friends and family together. There’s something inherently communal and joyous about gathering around the flames to cook and share a meal. It’s not just about the act of eating but the experience it curates – from choosing the best BBQ food to enjoying the warmth of shared stories and laughter. BBQ recipes, with their diverse flavours and techniques, offer a canvas for culinary creativity, making every BBQ gathering unique and memorable.

This article ventures into the heart of summer cooking, exploring a selection of recipes that promise to elevate any BBQ. 

Classic BBQ Chicken


For a mouth-watering Classic BBQ Chicken, gather the following ingredients:

  • Chicken pieces (preferably thighs and legs for better moisture retention)
  • Brown sugar, garlic, salt, and pepper for the marinade
  • Olive oil for coating
  • Ketchup, vinegar, and Worcestershire sauce for the BBQ sauce
  • Onion, finely chopped


  1. Prepare the Marinade:
    • In a mortar and pestle, combine brown sugar, minced garlic, salt, and pepper to form a paste.
    • Place the chicken pieces in a resealable plastic bag. Add the paste, ensuring all pieces are evenly coated. Remove excess air and seal the bag.
    • Refrigerate to marinate for at least 1 hour, though overnight is preferable for deeper flavour.
  2. Make the BBQ Sauce:
    • Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until soft.
    • Stir in ketchup, vinegar, and Worcestershire sauce. Simmer for about 10 minutes until the sauce thickens slightly and flavours meld.
  3. Grilling the Chicken:
    • Preheat the grill to medium-high heat. Place chicken on the grill and sear each side for 3 to 5 minutes until browned.
    • Reduce the heat or move the chicken to a cooler part of the grill, maintaining a temperature around 300 to 350 degrees F (150 to 175 degrees C). Close the lid to simulate an oven environment.
    • Continue to cook for 20 minutes, turning halfway through. Begin basting the chicken with BBQ sauce every 10 minutes until fully cooked. The chicken should no longer be pink at the bone, and juices should run clear. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
  4. Finishing Touches:
    • If desired, for a final char and flavour boost, move the chicken pieces over direct heat. Sear each side for an additional 1 to 2 minutes or until slightly blackened.
    • Remove from heat and let the chicken rest for a few minutes before serving to allow juices to redistribute.

This method ensures your BBQ chicken is not only infused with flavours but also remains tender and juicy, perfect for your summer gatherings. Enjoy the process and the delicious results!

Korean Chilli, Sesame & Honey Chicken


For this tantalising Korean Chilli, Sesame & Honey Chicken, gather the following:

  • 12 chicken thighs, boneless and skinless
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • A thumb-sized piece of ginger, grated
  • 4 spring onions, sliced
  • Gochujang (Korean chilli paste), as per taste preference
  • Honey, for glazing
  • Additional seasonings like garlic and sriracha for the marinade


  1. Marinade Preparation:
    • In a large bowl, whisk together soy sauce, sesame oil, grated ginger, minced garlic, and a suitable amount of gochujang to create a spicy, savoury marinade. The unique flavour of gochujang, made from red chilies and glutinous rice, offers a complex, spicy, and slightly sweet base for the marinade.
  2. Marinating the Chicken:
    • Place the chicken thighs in the marinade mixture, ensuring each piece is thoroughly coated. For optimal flavour, seal the chicken and marinade in a Ziploc bag, removing as much air as possible, and refrigerate. Marinate for at least 4 hours, though longer marination up to 8 hours is recommended for deeper infusion of flavours.
  3. Preparing the Glaze:
    • In a small bowl, mix honey with a bit of soy sauce and sesame oil to create a sticky glaze. This glaze will be used to baste the chicken during cooking, adding layers of sweet and sticky flavour.
  4. Cooking the Chicken:
    • Preheat the BBQ to a medium-high heat. If using charcoal, wait until the coals are ashen. Thread the marinated chicken thighs onto long metal skewers, packing them tightly.
    • Place the skewers on the grill and cook for 5-8 minutes on each side, depending on the heat. When the chicken is nicely charred but not fully cooked through, start applying the honey glaze in layers, turning the skewers frequently to prevent burning.
  5. Final Touches:
    • Continue to cook the chicken until it is thoroughly cooked through, about 20 minutes in total. Once done, transfer the chicken to a plate and let it rest for 5 minutes.
    • Sprinkle sliced spring onions over the chicken before serving to add a fresh, crisp contrast to the rich, sticky glaze.

This Korean Chilli, Sesame & Honey Chicken recipe combines the perfect balance of sweet, salty, and spicy flavours, making it a standout dish for any BBQ gathering. Enjoy the process of layering flavours and share this delicious meal with friends and family.

Barbecued Sticky Ribs


For the delectable Barbecued Sticky Ribs, one will need:

  • 2 racks baby back pork ribs
  • 8 tbsp tomato ketchup
  • 8 tbsp soft brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp sweet chilli sauce
  • 1 tsp paprika
  • 300ml pot half-fat soured cream
  • 2 tbsp salad cream
  • A small bunch of chives, snipped
  • 6 spring onions, sliced


  1. Preparation of Ribs:
    • Preheat the oven to 160C/140C fan/gas 3. Place the ribs snugly in a roasting tin. Pour cola and enough water to cover the ribs, then tightly cover the tin with foil. Roast for 2-3 hours, turning halfway through, until the ribs are tender but not falling apart.
  2. Sauce Preparation:
    • While the ribs are roasting, combine all the sauce ingredients in a small saucepan. Gently heat, then let it bubble for about 2 minutes, stirring occasionally.
  3. Marinating the Ribs:
    • Once done, carefully lift each rib out of the tin and place on kitchen paper to dry. Dispose of the liquid and wipe out the tin. Return the dry ribs to the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hour to marinate, ideally up to 24 hours. The ribs can be frozen at this stage if needed.
  4. Preparing the Dip:
    • Mix the dip ingredients together (soured cream, salad cream, chives, and spring onions) and chill until ready to serve.
  5. Final BBQ Cooking:
    • Heat the barbecue and wait for the flames to die down, or heat the oven to 220C/200C/gas 7. Place the ribs (in a roasting tin, if using the oven) and cook for 20 minutes, turning occasionally, and basting often with the remaining sauce. Once the ribs are sticky, hot through, and crisping on the outside, they are ready to be served.
  6. Serving:
    • Slice the ribs, scatter with optional sesame seeds, and serve with any remaining sticky sauce, warmed, alongside the chilled chive dip.

These steps ensure the Barbecued Sticky Ribs are not only succulent and tender but also packed with flavours that are sure to delight anyone’s taste buds at a summer BBQ.

BBQ Sticky Slow-Cooked Ribs


For a succulent batch of BBQ Sticky Slow-Cooked Ribs, gather the following:

  • 3 pounds of baby back ribs, trimmed
  • Salt and ground black pepper, to taste
  • ½ cup water
  • ½ onion, sliced
  • 1 clove garlic, minced
  • 1 (18 ounce) bottle of barbecue sauce
  • Optional: 1 tsp cayenne pepper for a spicy kick


  1. Preparation:
    • Season the ribs generously with salt and black pepper.
    • In a 6-quart slow cooker, pour ½ cup of water.
    • Add the seasoned ribs along with the sliced onion and minced garlic over the top. This will infuse the ribs with a subtle aroma as they cook.
  2. Slow Cooking:
    • Cover and set the slow cooker on Low for 8 hours or on High for 4 hours. This slow process is crucial as it tenderises the ribs, making them incredibly soft and allowing them to absorb the flavours deeply.
  3. Saucing Up:
    • When the ribs are almost cooked, preheat your oven to 375 degrees F (190 degrees C).
    • Carefully transfer the ribs from the slow cooker to a baking sheet, discarding the onion and garlic.
    • Generously coat the ribs with barbecue sauce. If you opted for cayenne, mix it into the barbecue sauce before applying for that extra heat.
  4. Finishing in the Oven:
    • Place the sauced ribs in the oven and bake for 10 to 15 minutes. The goal here is to caramelise the sauce onto the meat, creating a sticky, glossy coating that is not only flavour-packed but also visually appealing.
  5. Serving:
    • Once the ribs are beautifully charred and sticky, remove them from the oven. Let them rest for a few minutes before serving to allow the juices to redistribute throughout the meat, ensuring each bite is as flavorful as the last.

These steps will help you achieve BBQ Sticky Slow-Cooked Ribs that are not only fall-off-the-bone tender but also packed with a rich, smoky barbecue flavour. Perfect for any gathering, these ribs promise to be a show-stopper.

a sleection of BBq foos on a grill including sausages, burgers, corn on the cob and veg kebabs.

Spatchcock Piri-Piri Chicken


To prepare the Spatchcock Piri-Piri Chicken, gather the following:

  • 1 whole chicken (about 1.5kg/3lb 5oz), spatchcocked
  • 4 red chillies, chopped (deseeded for a milder taste)
  • 3 garlic cloves, crushed
  • 2 tsp sweet paprika
  • 2 tbsp red wine vinegar
  • 2 tbsp chopped parsley
  • 2 tbsp olive oil
  • Lemon wedges and Tabasco sauce (optional), for serving


  1. Preparation of the Chicken:
    • Begin by spatchcocking the chicken if not already done: Place the chicken breast-side down and use sturdy kitchen scissors to remove the backbone. Flip the chicken over and press down firmly on the breastbone to flatten the bird. Make slashes in each leg joint to help the marinade penetrate.
  2. Making the Marinade:
    • In a food processor or using a pestle and mortar, blend the chillies, garlic, and a pinch of salt into a paste. Add the paprika, vinegar, parsley, and olive oil to the paste and mix well.
  3. Marinating the Chicken:
    • Generously apply the marinade over the chicken, ensuring it gets into all cuts and under the skin for maximum flavour. Cover and refrigerate to marinate for at least 1 hour, though overnight is ideal for deeper flavour infusion.
  4. Cooking the Chicken:
    • Preheat the barbecue for direct and indirect cooking. Once hot, place the chicken skin-side down on the direct heat area of the grill. Cook for 15-20 minutes until nicely charred, then flip and move to indirect heat.
    • Continue cooking for an additional 5-15 minutes, checking that the juices run clear to ensure it’s cooked through. The internal temperature should reach 165°F when tested with a meat thermometer.
  5. Serving:
    • Let the chicken rest for a few minutes after cooking. Serve with lemon wedges for squeezing over and Tabasco sauce if extra heat is desired.

This recipe for Spatchcock Piri-Piri Chicken not only promises a flavorful feast but also a visually appealing dish with its vibrant colours and succulent textures, perfect for any barbecue gathering.

Homemade Beef Burgers


For crafting the perfect Homemade Beef Burgers, one will need:

  • 400g beef mince
  • 1 banana shallot, finely chopped
  • 1 tbsp strong horseradish sauce
  • 1 tsp dried mixed herbs
  • 1 large garlic clove, finely grated
  • 40g blue cheese (optional)
  • 2 tsp vegetable oil
  • 4 burger buns, split
  • Accompaniments such as iceberg lettuce leaves, tomato slices, and relish


  1. Mixing the Ingredients:
    • In a large bowl, combine the beef mince, chopped shallot, horseradish sauce, dried herbs, and grated garlic. Season well with salt and black pepper. Use hands to thoroughly mix, ensuring the ingredients are well blended and the mixture binds together.
  2. Forming the Patties:
    • Divide the mixture into four equal parts. Shape each portion into a 3cm-thick patty. If using blue cheese, press a small piece into the centre of each patty and enclose it with the meat to ensure it melts evenly during cooking.
  3. Chilling the Patties:
    • Place the formed patties on a plate, cover, and refrigerate. Chill for at least 30 minutes to firm up the patties, which helps them hold together better when cooked. For optimal flavour development, they can be chilled overnight.
  4. Cooking the Burgers:
    • Preheat the barbecue to a medium heat or wait for the coals to turn ashen. Lightly oil the patties to prevent sticking. Grill the patties for about 5 minutes until they start to char, then flip and continue grilling for another 4-5 minutes for medium doneness. Adjust the cooking time if a well-done burger is preferred. Alternatively, cook the patties in a skillet over medium heat for 4-5 minutes on each side until fully cooked.
  5. Serving:
    • Rest the burgers briefly after cooking then serve on split buns with layers of lettuce, tomato slices, and a dollop of relish. Additional toppings can be added to suit personal tastes.

This method ensures that the Homemade Beef Burgers are not only flavorful with the addition of herbs and horseradish but also juicy, especially if opting to include the blue cheese centre. The preparation steps are designed to maximise flavour and provide a satisfying bbq experience.

Pulled Pork


For a delectable Pulled Pork, gather the following:

  • Vegetable oil: 1 teaspoon
  • Pork shoulder roast: Approximately 4 pounds (adjust if larger or smaller)
  • Barbecue sauce: Bottled variety preferred
  • Yellow mustard and Worcestershire sauce: For added depth
  • Apple cider vinegar: To balance the richness
  • Chicken broth: Store-bought or homemade
  • Light brown sugar: For a touch of sweetness
  • Seasonings: Chili powder, garlic, and dried thyme
  • Onion: 1 large, chopped
  • Hamburger buns and butter: If making sandwiches


  1. Prepare the Slow Cooker:
    • Start by adding a teaspoon of vegetable oil to the bottom of the slow cooker. This prevents sticking and adds a subtle flavour base.
  2. Adding the Pork:
    • Place the pork shoulder roast in the slow cooker on top of the oil layer. This technique ensures that the pork does not stick to the bottom and helps in even cooking.
  3. Combine the Ingredients:
    • In the slow cooker, add the barbecue sauce, yellow mustard, Worcestershire sauce, apple cider vinegar, and chicken broth. These liquids will meld together to create a rich, flavorful cooking medium.
    • Sprinkle light brown sugar, chilli powder, garlic, and dried thyme over the pork. These seasonings will infuse the meat with a robust flavour as it cooks.
    • Add the chopped onion around the pork. The onion will soften and release its flavours into the sauce, enhancing the overall taste.
  4. Cooking the Pork:
    • Cover the slow cooker and set it to cook. The pork should cook until it is tender enough to be easily shredded with forks, which typically takes about 8 hours on a low setting or 4 hours on high.
  5. Shredding the Pork:
    • Once the pork is cooked, remove it from the slow cooker and shred it using two forks. This is where the meat transforms into the classic pulled pork texture.
    • Return the shredded pork to the slow cooker and stir it into the juices to soak up all the flavorful sauce.
  6. Serving Suggestions:
    • If serving as sandwiches, spoon the pulled pork onto buttered and toasted hamburger buns. The butter on the buns adds a slight crispness and richness which complements the tender, juicy pork.

This method of preparing Pulled Pork in a slow cooker not only simplifies the cooking process but also ensures that each bite is infused with flavours that are both deep and satisfying, perfect for any gathering or family meal.

Chicken Souvlaki


For a delightful Chicken Souvlaki, gather the following essentials:

  • Chicken pieces, preferably boneless and skinless, cut into chunks
  • Olive oil for a rich base
  • Fresh lemon juice and zest for tanginess
  • Crushed garlic to enhance flavour
  • Dried oregano and rosemary for an authentic Greek taste
  • Sweet paprika for a hint of sweetness
  • Salt and black pepper for seasoning
  • Optional additions include dried mint and ground cumin for extra depth


  1. Prepare the Marinade:
    • In a mixing bowl, combine olive oil, lemon juice and zest, crushed garlic, oregano, rosemary, sweet paprika, and if using, mint and cumin. Season with salt and pepper to taste.
    • Whisk the ingredients together until well blended.
  2. Marinate the Chicken:
    • Place the chicken chunks in the bowl with the marinade. Toss them thoroughly to ensure all pieces are evenly coated.
    • Cover the bowl and refrigerate. For best results, let the chicken marinate overnight, but if short on time, a minimum of 30 minutes will still infuse the chicken with flavour.
  3. Prepare for Grilling:
    • If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
    • Preheat your grill to a medium-high heat. Thread the marinated chicken pieces onto the skewers.
  4. Grill the Chicken:
    • Place the skewers on the grill. Cook for about 4-5 minutes on each side or until the chicken is thoroughly cooked and has a nice char. Use an instant-read thermometer to check that the internal temperature has reached 165°F (75°C).
  5. Serve:
    • Serve the Chicken Souvlaki with warm pita bread and a side of Greek salad, which typically includes lettuce, tomatoes, cucumbers, red onions, and feta cheese dressed with olive oil and oregano. Adding Tzatziki or hummus complements the dish beautifully.

This Chicken Souvlaki recipe brings a taste of Greece to your BBQ, combining simple ingredients with robust flavours, perfect for a summer feast or any gathering that calls for a touch of Mediterranean flair.


Through the exploration of these sizzling BBQ recipes, from the classic tenderness of BBQ chicken and the unique flavours of Korean Chilli, Sesame & Honey Chicken, to the crowd-pleasing delights of Barbecued Sticky Ribs and the intricate tastes of Spatchcock Piri-Piri Chicken, this collection promises to transform any summer gathering into an unforgettable culinary event. 

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