The Best BBQ Recipes for a British Summer

There is something quietly triumphant about a British BBQ. We plan it two weeks in advance, watch the forecast obsessively, and when that rare Saturday finally arrives — blue skies, a light breeze, the garden actually dry — we treat it like a national holiday. Tongs in hand, coal lit (eventually), cold drink nearby. This is our moment.

The trouble is, many of us default to the same supermarket sausages and pre-marinated chicken thighs year after year. Nothing wrong with that, of course — but with just a little more preparation, a British barbecue can be genuinely outstanding. These recipes are designed to impress without overwhelming the cook, and most of the hard work can be done the night before.

1. Sticky Honey and Soy Chicken Thighs

This is the recipe that consistently disappears first at any garden gathering. Bone-in, skin-on thighs stay juicy on the grill and the marinade caramelises into a gorgeous lacquered finish.

Ingredients (serves 6)

  • 12 bone-in, skin-on chicken thighs
  • 4 tbsp soy sauce
  • 3 tbsp runny honey
  • 2 tbsp rice vinegar (or white wine vinegar)
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp sesame oil
  • 1 tsp smoked paprika
  • Pinch of chilli flakes (optional)
  • Salt and black pepper
  • Spring onions and sesame seeds to garnish

Method

  1. Combine the soy sauce, honey, vinegar, garlic, ginger, sesame oil, paprika, and chilli flakes in a large bowl. Mix well.
  2. Score each chicken thigh two or three times with a sharp knife — this lets the marinade penetrate the meat properly.
  3. Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least four hours, ideally overnight.
  4. Remove the chicken from the fridge 30 minutes before cooking so it comes up to room temperature.
  5. Set up your BBQ for indirect heat. Place the thighs skin-side down over indirect heat and cook with the lid on for 20 minutes.
  6. Move the thighs to direct heat for the final 10 to 15 minutes, turning occasionally and basting with any leftover marinade, until the skin is charred and sticky and the juices run clear.
  7. Rest for five minutes before serving, scattered with sliced spring onions and a pinch of sesame seeds.

Tips: If you are short on time, even 30 minutes of marinating makes a difference. For a spicier version, add a tablespoon of gochujang or sriracha to the marinade.

Estimated cost per serving: approximately £1.60

2. Halloumi and Vegetable Skewers

A proper BBQ in 2026 needs a strong vegetarian option — and these skewers are so good that meat-eaters tend to quietly steal them too. The halloumi chars beautifully and holds its shape on the grill, while the vegetables add colour and sweetness.

Ingredients (serves 6)

  • 500g halloumi, cut into 2cm cubes
  • 2 courgettes, sliced into thick rounds
  • 2 red peppers, deseeded and cut into chunks
  • 1 red onion, cut into wedges
  • 200g cherry tomatoes
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Juice of half a lemon
  • Salt and black pepper

Method

  1. Whisk together the olive oil, oregano, paprika, lemon juice, salt, and pepper to make a simple marinade.
  2. Toss the halloumi and vegetables in the marinade and leave for at least 20 minutes.
  3. Thread the halloumi and vegetables onto metal skewers (or pre-soaked wooden ones), alternating ingredients for an attractive finish.
  4. Grill over medium-high direct heat for three to four minutes per side, turning carefully. You are looking for golden-brown char marks on the halloumi and slightly softened, lightly charred vegetables.
  5. Serve immediately with flatbreads and a simple yoghurt dip made from Greek yoghurt, mint, and lemon zest.

Tips: Do not move the skewers too early — let the halloumi release naturally from the grill to avoid it sticking and breaking apart.

Estimated cost per serving: approximately £2.10

3. Quick Homemade Coleslaw

No BBQ spread is complete without coleslaw, and the homemade version takes about ten minutes and tastes far superior to anything from a tub.

Ingredients (serves 8 as a side)

  • Half a white cabbage, finely shredded
  • 2 large carrots, grated
  • 4 spring onions, finely sliced
  • 4 tbsp mayonnaise
  • 2 tbsp natural yoghurt
  • 1 tbsp cider vinegar
  • 1 tsp Dijon mustard
  • Salt and black pepper

Method

  1. Combine the cabbage, carrot, and spring onions in a large bowl.
  2. Whisk together the mayonnaise, yoghurt, vinegar, and mustard. Season generously.
  3. Pour the dressing over the vegetables and mix well. Taste and adjust seasoning.
  4. Cover and refrigerate for at least an hour before serving — it improves significantly as it sits.

Estimated cost per serving: approximately £0.35

Keeping Costs Down

Feeding a crowd at a BBQ does not have to be expensive. Buying chicken thighs rather than breasts cuts costs considerably, and shopping at mid-week rather than the weekend often means better availability of fresh herbs and veg. If you are hosting regularly through the summer, it is also worth reviewing whether your current bank account or credit card is working as hard as it could for your everyday spending — sites like QuidCompare make it straightforward to compare cashback credit cards and savings accounts side by side, which can make a meaningful difference to the household budget over the course of the summer months.

Food Safety Reminder

Always ensure chicken is cooked through to an internal temperature of 75°C before serving. When marinating meat, keep it in the fridge rather than on the counter. Never reuse a marinade that has been in contact with raw poultry unless it has been boiled first. The Food Standards Agency has clear guidance on safe barbecuing if you are ever in doubt.

With these recipes in your repertoire and a bit of sunshine on your side, you are ready for a British summer at its very best. Fire up the grill.