These classic UK barbecue favourites bring together juicy chicken thighs and British-style sausages with a tangy, lightly smoky glaze. Cook them over indirect heat until safely done, then finish over the coals for charred edges; serve with salad, rolls and your favourite barbecue sides.
Ingredients
- 4 boneless, skinless chicken thighs, about 1 lb (450 g)
- 4 pork sausages, about 12 oz (340 g), such as British-style bangers
- 2 tbsp (30 ml) neutral oil, such as rapeseed or vegetable oil
- ⅓ cup (80 ml) tomato ketchup
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) English mustard
- 1 tbsp (15 ml) cider vinegar
- 1 tbsp (12 g) soft brown sugar
- 1 tsp (5 ml) smoked paprika
- ½ tsp fine salt (about 3 g)
- ¼ tsp ground black pepper (about 0.5 g)
- 4 burger rolls, about 10 oz (280 g), for serving (optional)
Instructions
- Prepare the barbecue. Set up a two-zone fire: pile the lit charcoal on one side, leaving the other side without coals. Heat a gas grill with one burner on medium and another off. Aim for about 350–400°F (175–200°C) with the lid closed. Allow roughly 15 minutes for the grill to heat; keep a clear indirect-cooking area for the sausages and chicken.
- Make the glaze. Stir together the ketchup, Worcestershire sauce, mustard, cider vinegar, brown sugar and smoked paprika in a small bowl. Set aside half in a clean bowl for serving. Mix the oil, salt and pepper in another bowl, then coat the chicken thighs. Keep raw chicken and its utensils separate from cooked food.
- Start cooking over indirect heat. Put the sausages on the cooler side of the barbecue and close the lid. Cook for about 10 minutes, turning once. Add the chicken thighs to the cooler side, spaced apart, and cook with the lid down for about 12 minutes, turning halfway through. Cooking times vary with grill heat and the size of the meat; keep the lid closed between turns.
- Glaze and finish. Brush the chicken with a thin layer of glaze and turn the sausages. Move both to the direct-heat side for about 2–4 minutes per side, turning as needed to brown without burning. Brush chicken with glaze once more near the end, using only glaze that has not touched raw meat. Chicken is safe when its thickest part reaches 165°F (74°C); the USDA FSIS safe minimum for whole cuts of pork sausage is 145°F (63°C) followed by a 3-minute rest. Check each with a food thermometer, inserting it into the centre without touching bone or the grill. If a sausage is made from ground pork, cook it to 160°F (71°C) instead. Continue cooking over indirect heat if needed.
- Rest and serve. Rest the chicken for 3 minutes and the sausages for at least 3 minutes. Toast the rolls briefly over the grill if using. Serve the meat with the reserved clean glaze on the side.
Tips
- Control flare-ups. Chicken fat and sugary glaze can drip or scorch over direct heat. Keep a cooler zone ready and move the food there if flames rise; never leave the barbecue unattended.
- Use a thermometer. Colour and clear juices do not reliably confirm that meat is safe. Check the thickest part of every chicken thigh and the centre of a sausage, taking care not to touch bone or the cooking grate.
- Adjust the sauce. English mustard gives a sharp, savoury flavour; Dijon mustard works as a substitute but is usually milder. If Worcestershire sauce is unavailable, use soy sauce and a small extra splash of vinegar; the result will be less tangy and more savoury.
- Prevent cross-contamination. Use separate plates and brushes for raw and cooked meat. Do not pour leftover marinade or glaze that has touched raw chicken onto finished food.
Serving Suggestions
For a UK-style barbecue plate, serve the chicken and sausages with soft rolls, coleslaw and a green salad. Grilled corn, potato salad or jacket potatoes make more substantial sides. Put extra ketchup, mustard or the reserved glaze on the table, and offer a vegetarian option separately if you are feeding a mixed group.
Variations
Use skin-on chicken thighs if preferred; allow a little extra time and begin skin-side down over indirect heat before crisping briefly over direct heat. For a spicier glaze, add ½ tsp (about 1 g) chilli flakes or a dash of hot sauce. You can replace the sausages with 4 pork chops, about 1½ lb (680 g) total, but check each chop reaches 145°F (63°C) and rests for 3 minutes. For a meat-free barbecue, grill sturdy plant-based sausages according to their package directions and keep them on a separate, clean section of the grill.
Storage and Reheating
Refrigerate leftover meat within 2 hours of cooking, in a covered container, and use within 3–4 days. Freeze cooked portions in airtight packaging for up to 2–3 months for best quality; thaw in the refrigerator before reheating. Reheat only the portion you plan to eat, until it reaches 165°F (74°C) throughout, checking with a food thermometer. A covered pan on low heat or a microwave works well; add a spoonful of water or glaze if the meat seems dry. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I cook this recipe on a gas barbecue?
Yes. Set one burner to medium and leave an adjacent burner off to create indirect heat. Cook with the lid closed, then move the meat over the lit burner briefly to brown it. Grill temperatures and cooking times differ, so use the internal temperature checks rather than the clock alone.
Can I make the glaze ahead?
Yes. Make it up to 3 days in advance and keep it covered in the refrigerator. Bring the amount you plan to use to the grill in a clean container. Keep the reserved serving portion separate from any brush or utensil used on raw meat.
How do I stop the sausages splitting?
Cook them mostly over indirect heat and turn them occasionally. High direct heat can split the casings before the centres are cooked. Avoid piercing sausages, since their juices can escape and cause flare-ups.
Can I cook the chicken and sausages indoors?
Yes. Use a grill pan or a heavy skillet over medium heat, cooking in batches if necessary. Turn regularly and lower the heat if the glaze darkens too quickly. Check chicken for 165°F (74°C) and sausages for the appropriate safe temperature with a thermometer.
Can I use chicken breast instead of thighs?
Yes, but breast meat is leaner and can dry out if overcooked. Choose similarly sized pieces, cook them over indirect heat, and remove each as soon as its thickest part reaches 165°F (74°C). Rest for 3 minutes before serving.
What if it rains or the barbecue is unavailable?
Use a preheated oven at 400°F (200°C) on a foil-lined baking tray, turning the meat halfway through. Cooking time will vary; glaze toward the end so the sugar does not burn, and use a food thermometer to verify the same safe internal temperatures.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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