How to BBQ Chicken Like an Expert

There’s nothing quite like the smoky, charred perfection of expertly barbecued chicken. A true marker of summer is sitting out in the garden, enjoying food cooked over coals or fire, best shared with friends and family.

At Donald Russell, we believe good food starts with great ingredients. Our British chicken is carefully sourced for quality and consistency, so whether you’re using our British Chicken Thighs, our pre-marinated Sweet Chilli & Lime Chicken Skewers, or our bold Peri Peri Chicken Breast Steaks, you can enjoy outstanding results every time.

Best Chicken Cuts for Your BBQ

When it comes to barbecuing chicken, not all cuts behave the same way. Some thrive over high heat, developing crisp skin and tender meat, while others require a slower, more careful cook to prevent them from drying out.

• Bone-In British Chicken Thighs: Juicy, flavourful, and forgiving. These remain tender even with longer cooking times, making them an excellent choice for the barbecue, while the skin crisps up beautifully over coals or flames.

• Sweet Chilli & Lime Chicken Skewers: These are ready to cook and full of summer flavour. The marinade caramelises beautifully on the barbecue, just turn regularly and cook until piping hot throughout.
• Peri Peri Chicken Breast Steaks: Lightly spiced and ready to cook, these are a leaner option. Pair with a vibrant homemade mango salsa and soft flatbreads for a lighter summer meal, full of flavour.
• British Chicken Mini Fillets: Ideal for threading onto skewers or cooking carefully over indirect heat. These small, lean fillets are quick to cook and perfect for lighter meals or mixed platters.

Marinades and Rubs

Flavour starts before the chicken hits the barbecue. A well-crafted marinade or rub not only seasons the meat, but tenderises while imparting deep, complex flavours that survive the intensity of the grill.

Marinades

• Smoky BBQ Marinade: paprika, thyme, crushed garlic, maple syrup, and  lapsang suochong tea
• Garlic and Herb: Olive oil, crushed garlic, lemon juice, chopped rosemary and thyme.
• Sweet Mustard: Wholegrain mustard, honey, a splash of apple cider vinegar.

Dry Rubs

• Smoked Paprika: Smoked paprika, garlic, brown sugar, salt.
• Lemon Pepper: Crushed black pepper, lemon zest, oregano, salt.

For extra ease, both Donald Russell’s Sweet Chilli & Lime Chicken Skewers and Peri Peri Chicken Breast Steaks are already marinated for you, simply defrost and barbecue as is.

Barbecue Temperature Guide: Avoiding Dry or Undercooked Chicken

The difference between juicy, flavourful chicken and dry, disappointing results often comes down to one critical factor: temperature control. Poultry demands precision to ensure both safety and quality. 

The ideal barbecue setup includes the ability to sear over direct heat, with another area for more indirect cooking to carry the chicken over to the right temperature. This approach gives you that beautiful caramelised exterior without sacrificing tenderness inside. A reliable temperature probe becomes your most trusted tool here, removing all guesswork and guaranteeing consistently excellent results every time you grill.

1. Preheat your grill. You’ll want a two-zone setup if possible: one area for direct heat (to sear), and another for indirect heat (to finish cooking gently).
2. Oil the grill. Prevent sticking by lightly oiling the bars just before you place your chicken on.
3. Avoid too-high heat. Chicken skin can burn easily. Start over indirect heat and move to direct heat at the end if you want more colour.
4. Let it rest. Once off the barbecue, cover loosely with foil and rest for 5 minutes. This allows the juices to redistribute.

Sides and Sauces to Complete the Feast

Great barbecues are truly complete with a real spread, whether finger food like corn-on-the-cob, or delicious bowls of salads and various other sides.

Sauces

• Classic BBQ Sauce: Sweet, tangy, and smoky.
• Chimichurri: Fresh, flavourful, and bright.
• Asian Soy Glaze: Spiced with chilli and soy sauce, Salt, freshly ground black pepper, 

ground coriander and fresh ginger.

Best Barbecued Chicken Sides

• Rainbow Slaw: Cuts through richness.
• Alpine Fries: A true finger-food classic!
• Potato Salad: Creamy, hearty salad.

Our Final Tips

• Don’t rush. Low and slow wins with chicken. It’s better to cook a little longer over indirect heat than scorch the outside.
• Use tongs, not forks, as piercing the meat can let juices escape.
• Use a lid on your barbecue when possible to retain heat and add smokiness.

Whether you’re grilling up our British Chicken Thighs, Sweet Chilli & Lime Chicken Skewers, or Peri Peri Breast Steaks, you can expect consistently delicious results. Take a look at our guide of The Best BBQ Meats for Your Summer Party for other fantastic additions to your perfectly barbecued chicken.

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