Grilled Chicken Sausage: Fast, Juicy, Delicious

Looking for grilled chicken sausage recipes that are fast, juicy, and full of flavor? I’ve put together my go-to step-by-step methods, kabob ideas, and grilling tips, perfect for cookouts or busy weeknights. Whether I’m prepping for a weekend BBQ or a quick dinner after work, these recipes always deliver on taste and simplicity. Keep reading and see how I make the most of every grill session.

Key Takeaways

1. Chicken sausage is quick, juicy, and takes on flavor beautifully, great for busy cooks or anyone who loves a good meal.
2. Whether I make it from scratch or buy it, keeping everything cold and using the right grill heat gives the best results.
3. It’s endlessly versatile, kabobs, platters, sandwiches, meal-prep bowls, there’s a grilled chicken sausage meal for every day.

Grilled Chicken Sausage Recipes and Techniques

I remember the first time I swapped out pork links for chicken sausage at a backyard party. My uncle looked skeptical, my mom asked if it’d be dry, but by the end of the meal, everyone was reaching for seconds. 

There’s something about the way chicken sausage snaps on the grill, lighter than pork, but just as satisfying. I’ve kept it on my menu ever since.

Homemade Grilled Chicken Sausage

Honestly, making sausage at home sounded intimidating the first time I tried it. Turns out, you don’t need much, just a food processor and some patience. I like to play with flavors, using whatever herbs I have and sometimes sneaking a bit of cheese into the mix.

Ingredients and Preparation

Here’s what I grab:

• 2 pounds boneless chicken thighs (juiciest results, trust me)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon smoked paprika
• 2 cloves garlic, minced
• 1 tablespoon fresh herbs (parsley or thyme are my go-tos)
• 2 tablespoons potato starch (this keeps it moist)
• Optional: ½ cup shredded cheese for a richer bite

If there’s one trick I swear by, it’s keeping everything cold. I chill the bowl, the chicken, even my hands under the tap before I start.

Sausage Making Process

• I cut the chicken into rough two-centimeter cubes, lay them on a tray, and freeze for about fifteen minutes.
• In my food processor, I crush a handful of ice cubes, then add the chicken and seasonings and blend until it’s smooth but not mushy.
• I spoon the mixture onto plastic wrap, roll it tight into logs, twist the ends, and prick out any air bubbles.
• Then, back in the fridge for at least half an hour. If I skip this, the sausage falls apart on the grill. I learned that the hard way.

Cooking Steps

• I heat water to about 175°F (80°C) and gently poach the wrapped sausages for forty-five minutes. They’ll firm up and stay juicy.
• Into an ice bath for a few minutes, then I unwrap and usually roll them in more paprika or cheese for a little crust.
• Grill over medium-high, turning for fifteen minutes until browned and cooked through.
• I let them rest before slicing. It’s tempting to eat them right away, but waiting a few minutes keeps them juicy.

The first batch I tried to grill straight from the processor ended up as a gooey mess between the grates. Now, I never skip the chilling step (1).

Quick and Flavorful Chicken Sausage Kabobs

Some nights, I just want dinner on the table fast. Kabobs are perfect for that. I love threading sausage with peppers and onions, colorful, easy to flip, and even easier to eat. My niece calls them “rainbow sticks.”

Ingredients and Preparation

Here’s my usual lineup:

• 5 links smoked chicken sausage, cut into 1.5-inch pieces
• 2 cups mixed bell peppers (all the colors), cut in chunks
• ½ red onion, chopped big
• ⅓ cup avocado oil
• 1 tablespoon garlic powder
• Salt and pepper
• Wooden skewers (soaked in water)

I toss everything in a big bowl with oil and seasonings, then thread sausage and veggies onto the skewers, alternating for color.

Grilling Instructions

• Grill over medium-high, turning every few minutes, until the sausage is browned and the veggies have nice grill marks, usually about ten to twelve minutes total.
• I finish with fresh parsley if I have it. It adds color and smells great.

Kabobs are forgiving. If I forget the oil or overcook a little, the sausage still tastes good. It’s my secret weapon for big gatherings when I can’t watch everything at once.

Grilled Chicken Sausage & Horseradish Slaw Recipe

Source: H-E-B

Grilling Tips and Flavor Enhancements

After years of grilling, I’ve learned that chicken sausage needs a little care but isn’t fussy if you follow a few rules.

Sausage Handling and Cooking Temperature

• I never poke holes in the casing. It keeps the juices in.
• I stick with medium-high heat, sometimes indirect, so the sausage doesn’t burn or split.
• I always check with a thermometer, 165°F is my target for perfectly cooked chicken sausage.

If I’m grilling for a crowd, I start the sausages away from the hottest spot and finish them over direct heat for color.

Post-Grilling and Flavor Variations

• Letting sausages rest for five minutes before slicing is my golden rule.
• I love tossing grilled onions or peppers on top, or brushing the sausage with a little BBQ sauce for extra flavor.
• Sometimes I mix olive oil, lemon juice, and chopped herbs and brush that on just as the sausage comes off the grill. It’s fresh and bright.

Smoke and Poaching Techniques

• I’ve tried poaching sausages in white wine or wheat beer before grilling. If I have rosemary or thyme, I’ll throw a sprig in the poaching liquid.
• Tossing rosemary directly on the coals gives a subtle, woodsy aroma that makes people ask what’s different.

One summer, I ran out of charcoal and grabbed some grapevine trimmings from the yard. The sausages picked up a sweet, smoky flavor, now I look for excuses to do it again.

Pairings and Serving Suggestions

Sausage is the reason, but sides make the meal. Here are some of my favorites.

Complementary Side Dishes

• Grilled bell peppers and onions: Slice thick, toss with olive oil and a pinch of salt, grill until soft and charred (2).
• Orzo salad: Orzo pasta with feta, cherry tomatoes, cucumber, lemon juice, and a handful of fresh dill.
• Roasted potatoes: I cube Yukon Golds, toss with olive oil and Italian herbs, and roast until crisp.

Serving Styles

• Kabobs: Serve them right off the skewers or slide them onto a platter. They disappear fast at parties.
• Sausage platter: I slice sausage and arrange it with a mix of grilled vegetables and greens. A drizzle of vinaigrette ties it together.
• Sandwiches: Toasted brioche or ciabatta rolls, sliced sausage, slaw or sauerkraut, and a swipe of mustard, messy, but worth it.

If I’m packing lunch, I wrap the sandwiches in foil. They stay warm and taste even better after an hour.

Meal Prep and Storage Ideas

• I’ll often grill a few extra sausages to stash in the fridge for lunch. They keep for four days and reheat well.
• Leftovers go into salads, pasta, or wraps. Some nights, I slice sausage and stir-fry it with whatever vegetables are left in the crisper. A splash of soy and brown sugar makes a quick sauce.

There’s always one night a week when I’m tired and hungry and don’t want to cook. That’s when leftover grilled sausage saves the day, on a bun, over rice, or in a salad with whatever’s on hand.

Recipe Variations and Flavor Profiles

Chicken sausage is a blank canvas. I love trying new flavors, sometimes sweet, sometimes herby, sometimes with a little heat.

Regional and Style Variations

• Italian Chicken Sausage: I add garlic, fennel seed, and parsley to the meat, then grill and serve with sautéed peppers on toasted ciabatta.
• Tuscan Style: Grilled sausage topped with artichoke tapenade, fresh basil, and a drizzle of good olive oil. A little lemon zest on top.
• Chicken Apple Sausage: I grate a tart apple into the mix and add a pinch of sage. On the grill, I brush it with a brown sugar glaze for the last two minutes.

Sauce and Dip Pairings

• Garlic aioli: Mix mayo, roasted garlic, and lemon juice. It’s rich and tangy, a little goes a long way.
• Dijon or whole grain mustard: Sharp, classic, and perfect with grilled sausage.
• Herby sauerkraut: I mix store-bought kraut with chopped dill and parsley for a fresher taste.
• Sweet and savory glaze: Soy sauce, brown sugar, and sesame oil, brush it on sausages or serve as a dipping sauce.

Vegetable and Bread Pairings

• Grilled asparagus, summer squash, zucchini: I slice thick and grill until just tender, finishing with a sprinkle of salt and capers.
• Grilled bread: Sliced ciabatta brushed with olive oil and grilled until crisp is perfect under sliced sausage.
• Brioche buns: Their slight sweetness is great with spicy sausage.

At one cookout, a friend brought grilled chicken apple sausage with a side of grainy mustard and a pile of warm bread. Everyone went back for seconds, and no one missed the pork.

Conclusion

If you’re new to grilling chicken sausage, don’t overthink it. Keep everything cold, use medium-high heat, don’t pierce the casing, and let it rest before slicing. Kabobs are great for crowds, and homemade sausage is worth the effort. Most nights, I keep it simple, grilled sausage, peppers, good bread, and mustard. Leftovers go into salads or wraps. In the end, it’s about gathering, grilling, and enjoying food that’s smoky, satisfying, and meant to be shared.

FAQ

What are the best grilling tips for grilled chicken sausage links and kabobs?

Grill over medium-high heat, turn often, and never pierce the casing to keep juices in. For grilled chicken sausage kabobs, alternate sausage with summer squash, red onion, and grilled bell peppers. Let sausages rest before slicing. These grilling tips also work great for smoked chicken sausage and chicken apple sausage.

How can I make chicken sausage with peppers and onions taste even better?

Sautéed peppers and onions are a classic, but take it up a notch by grilling red bell pepper, yellow bell pepper, and red onion. Add a splash of olive oil, lemon juice, and garlic herb seasoning. Serve over ciabatta bread or brioche buns with Dijon mustard or whole grain mustard for extra flavor.

What are some healthy sausage options for outdoor grilling recipes?

Chicken sausage is a great low-fat sausage option, especially when paired with grilled vegetables like zucchini, grilled asparagus, and Brussels sprouts. Try sheet pan chicken sausage or a chicken sausage skillet for easy prep. Season with salt and pepper, rosemary smoke, or lemon juice for a clean, bright taste.

Can I meal prep chicken sausage for quick weekday meals?

Absolutely. Grill extra sausage and use it in chicken sausage stir-fry with soy sauce, sesame oil, brown sugar, green onions, and stir-fry vegetables. Or slice and pack it with roasted garlic, grilled onions, and herby sauerkraut. These quick chicken sausage meals are great for busy weeks and stay flavorful.

What sauces and toppings go well with grilled sausage platters or sandwiches?

Try garlic aioli, sweet and savory sauce, or a mustard dipping sauce made from Dijon mustard and whole grain mustard. For a bold twist, use artichoke tapenade or brush sausage with a soy glaze or brown sugar glaze. Don’t forget grilled sausage with slaw, parsley, dill, or even capers.

How can I cook poached sausages for extra juicy results?

Poach chicken sausage in chicken broth, wine poaching liquid, or beer poaching mix with rosemary or minced garlic before grilling. This helps keep the sausage moist and full of flavor. Let it chill after poaching, then grill to brown. It works well for Tuscan style sausage or Italian chicken sausage.

What are some creative ways to serve grilled chicken sausage for summer?

Try a grilled sausage platter with grilled sausage kabobs, roasted vegetables, and mustard. Make sausage sandwiches on ciabatta bread or brioche buns topped with slaw or herby sauerkraut. Serve sausage with grilled bread and a side of grilled sausage with potatoes. Summer grilling recipes like these are always a hit.

References

1. https://www.tasteofhome.com/collection/cozy-chicken-sausage-recipes/
2. https://www.allrecipes.com/recipe/255936/chicken-sausage-peppers-and-potatoes/

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