🎄🔥 Comforting Christmas BBQ Mains (Easy Festive Recipes for Outdoor Cooking)
If you’re planning a bold and brilliant Christmas feast this year, cooking your mains on the BBQ is a fantastic way to bring smoky flavour, crispy textures, and a fun twist to the holiday table. These Christmas BBQ Mains recipes are designed for cold-weather reliability, simple prep, and big festive flavours — perfect for the brave souls grilling through a UK December!
Can’t rely on the Great British weather? No worries — every recipe in this Christmas BBQ series works beautifully on a BBQ or smoker, but can also be easily adapted for a standard kitchen oven.
Although these dishes were designed for outdoor cooking, the flavours translate perfectly indoors. You’ll still get the festive warmth, caramelisation, and crisp textures — just without the smoke. Below each recipe (or in the tips section), you’ll find quick guidance to convert the instructions for conventional oven cooking, including:
ideal oven temperatures
tray setups for best air circulation
how to replicate BBQ-style caramelisation
timing adjustments
when to add optional liquid smoke or wood-inspired flavours
Whether you’re sheltering from the rain, cooking for a crowd, or simply prefer the oven for convenience, every recipe remains just as delicious.
🔥 OVEN ADAPTATION: GENERAL RULES FOR ALL RECIPES
Temperature Conversion
180°C (BBQ indirect) → 180°C fan oven
200°C (BBQ roasting) → 200°C oven
Medium heat (BBQ grill) → 190–200°C oven with grill/broil for finishing
Replicating Grill Marks & Crispy Edges
Use a preheated cast iron pan or
Place food on a wire rack over a baking tray
Finish under the grill/broiler for 2–3 minutes
Replicating Smoke Flavour
Optional additions:
½ tsp smoked paprika
A splash of liquid smoke (very strong—use sparingly)
Or simply accept smoke-free but perfectly caramelised results
🍗 Festive BBQ Chicken Thighs
Description:
Juicy, crispy-skinned chicken thighs infused with festive herbs, smoked paprika, and garlic, cooked low and slow over indirect heat. They’re incredibly forgiving and always a crowd favourite — perfect for a relaxed Christmas cook.
Prep Time: 10 minutes
Cook Time: 25–35 minutes
Total Time: 35–45 minutes
Servings: 4–6
Difficulty: Easy
Ingredients
8–10 chicken thighs (bone-in, skin-on)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic granules
1 tsp onion granules
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
Optional: 1 tbsp honey for glazing
Method
Preheat your BBQ to 180°C using indirect heat.
Combine olive oil, paprika, garlic, onion, thyme, salt, and black pepper into a smooth rub.
Pat the chicken thighs dry and coat evenly with the rub.
Place the thighs skin-side up on the cooler side of the grill.
Cook for 25–35 minutes, until the internal temperature hits 80–85°C for juicy, tender meat.
Optional: brush with honey and caramelise over direct heat for 1–2 minutes at the end.
Festive Chicken Thighs (Oven Method)
Roast at 180°C for 35–40 minutes
Finish at 220°C for the final 5 minutes for crisp skin
Optional: grill/broil 1–2 minutes for charred effect
Wood Pairing:
Applewood or cherrywood — mild and sweet.
Serving Suggestions:
Crispy roast potatoes
Smoked stuffing balls
Seasonal winter greens
Notes:
Chicken thighs are resilient and remain juicy even if slightly overcooked — perfect for winter BBQs.
Allergens:
None.
🌭 BBQ Sausage Skewers
Description:
Sizzling sausage chunks skewered with bright peppers and red onion, grilled until caramelised and smoky. These are quick to cook, brilliant for kids, and ideal as a main or hearty starter.
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 4
Difficulty: Easy
Ingredients
6–8 sausages of your choice
1 red onion, cut into chunks
1 green pepper, diced
1 red pepper, diced
2 tbsp olive oil
1 tsp smoked paprika
½ tsp mixed herbs
Pinch of salt
Method
Set up your BBQ for medium-high direct grilling.
Cut each sausage into 3–4 pieces.
Thread sausage, onion, and peppers alternately onto skewers.
Brush lightly with olive oil and sprinkle with smoked paprika, herbs, and salt.
Grill for 15–20 minutes, turning regularly until browned and cooked through.
Sausage Skewers (Oven Method)
Cook on a wire rack at 200°C for 20–25 minutes, turning halfway
For char: turn grill on for the final 1–2 minutes
Wood Pairing:
Beechwood or hickory for a deeper flavour.
Serving Suggestions:
Honey-glazed carrots
Yorkshire puddings (yes, they work with BBQ!)
Garlic mayo dip
Notes:
Use metal skewers for easier handling in winter — wooden ones burn or splinter easily.
Allergens:
Check sausage packaging (many contain gluten and sulphites).
🥓 Maple Bacon Lollipops
Description:
A wildly popular festive favourite — streaky bacon twisted onto skewers, brushed with maple syrup, and grilled until sticky, sweet, and irresistibly crispy. These make a brilliant Christmas starter or sharer.
Prep Time: 5 minutes
Cook Time: 10–15 minutes
Total Time: 15–20 minutes
Servings: 8–12 lollipops
Difficulty: Easy
Ingredients
12 rashers streaky bacon
2 tbsp maple syrup
1 tbsp brown sugar (optional for extra caramelisation)
8–12 wooden or metal skewers
Method
Preheat your BBQ to medium heat.
Thread each bacon rasher onto a skewer in a twist pattern.
Brush heavily with maple syrup.
Sprinkle lightly with brown sugar if desired.
Grill for 10–15 minutes, turning until caramelised and crispy on all sides.
Maple Bacon Lollipops (Oven Method)
Roast at 190°C for 15–20 minutes
Rotate halfway to avoid soft spots
Grill for the final 1 minute for caramelisation
Wood Pairing:
Cherrywood or pecan — complements sweetness.
Serving Suggestions:
Serve alongside pigs in blankets
Add to festive grazing boards
Use as a fun cocktail garnish
Notes:
For extra crispiness, move over direct heat for the final minute.
Allergens:
None.
