Top 10 Grilled Chicken Sausage Recipes to Try

Grilling chicken sausage doesn’t have to be tricky. This guide shows you how to get it right every time, with clear steps, marinade ideas, and 10 fast, tasty recipes. Whether you’re cooking for a crowd or prepping meals ahead, you’ll learn how to grill chicken sausage with bold flavor and juicy results. Keep reading for full tips.

Key Takeaways

• Use medium-high heat and turn frequently for even browning and juiciness.
• Choose sausage flavors and sides to match your mood, herby, spicy, smoky, or sweet.
• Marinades, fresh produce, and grain bowls turn grilled chicken sausage into a complete, memorable meal.

How to Prepare Chicken Sausage for Grilling

My first attempt at grilling chicken sausage was, to be honest, a letdown. I bought a random pack from the supermarket, didn’t give it a second thought, and tossed the links directly onto a blazing hot grill. 

They split, dried out, and tasted faintly of disappointment. It was a lesson. Grilling sausage is simple, but a little care at the start makes all the difference.

Choosing the Right Type of Chicken Sausage

Chicken sausage isn’t all the same. There’s raw, which is pale and soft in the package, and there’s pre-cooked, which looks firmer and sometimes has a smoky scent right out of the vacuum pack. Both have their place.

Raw vs. Pre-cooked Chicken Sausage: Benefits and Considerations

• Raw sausage: You’ll need to cook it longer, usually about 15 to 20 minutes on the grill, and you have to make sure the inside hits 165°F. 

The advantage is that you get a fresher, juicier texture and more “real sausage” flavor. This type is ideal for Italian chicken sausage or anything labeled “uncooked.”

• Pre-cooked sausage: This is the weeknight hero. It only takes 8 to 10 minutes on the grill, so it’s hard to mess up. 

These links are smoked or poached first, so they just need to be heated all the way through. Sliced or whole, they’re perfect for kabobs, sandwiches, or tossing in a salad.

Selecting Flavors: Italian, Spicy, Smoked, and More

Chicken sausage comes in more flavors than you might expect. Italian chicken sausage is heavy on fennel and herbs, spicy chicken sausage packs a punch with chili or hot pepper, and smoked chicken sausage brings the campfire vibe. Sometimes you’ll find ones with cheese, apple, or even sun-dried tomato mixed in. I’ll usually pick one bold flavor (spicy for the adults in my life, Italian for the kids) and one milder, like smoked, to balance things out at a cookout.

Preparing Sausages Before Grilling

A lot of folks think they need to poke holes in the sausage casing to keep them from bursting. I used to do it too, but all that does is let the juices run out. You end up with a drier sausage and a flare-up on the grill.

Pricking, Marinating, or No Preparation: Best Practices

• Don’t prick the casings. Leave them whole so they hold onto their juices.
• Brush with oil. Olive oil or avocado oil works well and helps prevent sticking while encouraging a good sear.
• Quick marinade: Thirty minutes in a bath of lemon juice, crushed rosemary, a clove of garlic, and a glug of oil does wonders for flavor. You don’t need to marinate overnight, just a short soak adds brightness.

Soaking Wooden Skewers for Kabobs

If you’re threading sausage and vegetables onto wooden skewers, soak the sticks in water for at least 20 minutes. Otherwise, you’ll pull charred toothpicks off the grill.

Essential Grilling Techniques for Chicken Sausage

Grilling sausage is about control. You can’t rush it, and you can’t wander off for too long. The best sausage I ever grilled was at a friend’s backyard party in New Haven. He used a two-zone fire and turned the sausages every couple minutes, never leaving them alone. None split, none dried out. They were golden, juicy, and perfect.

Optimal Grill Temperature and Heat Zones

Chicken sausage likes medium-high heat, about 350°F to 400°F. Too hot, and they burst. Too cool, and you’ll be standing there all night.

Maintaining Medium-High Heat (350°F-400°F) for Even Cooking

• To check your grill, hold your palm five inches above the grate. If you need to pull your hand away after counting to four, you’re at the right temp.
• If you’re using charcoal, heap the coals on one side for a direct/indirect setup. For gas, keep one burner off or low.

Using Direct vs. Indirect Heat Methods

• Start sausages over direct heat to get color and sear marks. This takes about 2 to 3 minutes per side.
• Move them to the cooler, indirect side to finish cooking gently, especially for raw links.

Grilling Time and Turning Tips

Source: Rachael Ray Show

Sausage is not a “throw on and forget” kind of food. It wants your attention.

Cooking Raw Sausages 15-20 Minutes, Pre-cooked 8-10 Minutes

• Raw: 15 to 20 minutes total. Turn every 3 to 4 minutes.
• Pre-cooked: 8 to 10 minutes total. Turn every 2 to 3 minutes.

Turning Frequently to Avoid Burning and Ensure Even Browning

Use tongs, not a fork. Keep rolling the sausages so they brown evenly and don’t scorch on one side. A little patience pays off with crisp skin and juicy inside.

Preventing Sausage Splitting and Dryness

Split sausage is usually a sign of too much heat or too much poking.

Using Oil or Marinades to Retain Moisture

• Brush with oil before grilling.
• Marinades with a bit of acid (like lemon or balsamic) and fat (olive oil) help keep things juicy.

Avoiding Excessive Piercing of Casings

• Don’t stab or cut the sausage until it’s off the grill and rested for a couple minutes.
• If you really need to check doneness, cut into just one link at the thickest part.

Ten Flavorful Grilled Chicken Sausage Recipes

I grew up in a house where grilled sausage meant a single flavor, plain, with a bun. It wasn’t until college that I realized chicken sausage could go a hundred different ways. These recipes are the ones I come back to, whether it’s a quick dinner, meal prep for the week, or a Saturday cookout with friends (1).

Grilled Chicken Sausage with Summer Vegetables

Slice zucchini, summer squash, tomatoes, and eggplant into thick coins or wedges. Toss with a splash of olive oil, salt, and pepper. Grill alongside chicken sausage links until charred and soft, about 10 minutes for veggies, 15 for raw sausage. After grilling, toss the vegetables with chopped fresh basil, more olive oil, and a drizzle of balsamic vinegar. Serve everything together with big slices of grilled bread.

Grilled Chicken Sausage and Peppers

Slice red and green bell peppers, red onion, and a few garlic cloves. Toss with oil and salt. Cook in a grill basket or pan over medium-high heat until caramelized. Quarter pre-cooked chicken sausage links and add to the pan for the last few minutes, letting the sausage brown and pick up flavor from the peppers. Serve over rice or pile onto a salad.

Tuscan Grilled Chicken and Sausage Skewers

Cube boneless chicken thighs and marinate for 30 minutes with rosemary, lemon zest, crushed garlic, and a little olive oil. Slice Italian chicken sausage into thick coins. Thread chicken and sausage onto metal or soaked wooden skewers, alternating pieces. Grill over medium-high heat, basting with leftover marinade, until the chicken is cooked through and the sausage is browned, about 15 to 20 minutes.

Grilled Chicken Sausage with Plum-Peach Glaze and Summer Veggies

Mix plum preserves, soy sauce, grated fresh ginger, and minced garlic to make a sticky glaze. Coat chunks of bell pepper, eggplant, and zucchini with some of the sauce. Grill veggies in a basket and sausages on the grate. When done, toss the hot veggies with more glaze and serve with the sausages.

Grilled Chicken Sausage Kabobs

Cut smoked chicken sausage, mixed bell peppers, and red onion into 1-inch pieces. Thread onto soaked skewers. Drizzle with avocado oil, sprinkle with garlic powder, salt, and pepper. Grill 3–5 minutes per side until everything is charred and cooked through.

Grilled Spicy Italian Chicken Sausage with Herbs and Peppers

Brush spicy chicken sausage links with olive oil. Grill at 400°F, turning often. Slice a mix of bell peppers and toss with olive oil, oregano, basil, and rosemary. Grill peppers in a pan or on foil until soft and browned. Serve sausage and peppers together for a smoky, herby, slightly spicy meal.

Grilled Chicken Sausage Sandwiches

Grill sausages whole or split lengthwise. Toast buns or ciabatta on the grill until crisp. Pile sausages into buns and top with grilled onions, roasted red peppers, and a swipe of aioli or mustard. Wrap in foil for a picnic or tailgate.

Grilled Chicken Sausage with Basil and Tomatoes

Grill chicken sausage links until browned. Halve fresh tomatoes and grill cut side down until soft and caramelized. Serve sausages cut into thick slices, topped with the grilled tomatoes and a shower of torn fresh basil.

Sheet Pan Grilled Chicken Sausage with Potatoes and Veggies

Par-boil baby potatoes for 5 minutes, then toss with olive oil, salt, pepper, and any herbs you like. Arrange potatoes, chicken sausages, and seasonal vegetables (like bell pepper or zucchini) on a grill-safe pan. Grill, turning once, until potatoes are crispy and sausages are browned.

Grilled Chicken Sausage Meatballs

Squeeze sausage meat from casings and form into 1-inch balls. Thread onto skewers or place in a grill tray. Grill until browned on all sides and cooked through. Serve with pesto or warmed marinara sauce, or pile into rolls for a sausage meatball sub.

Complementary Sides and Serving Suggestions

A grilled sausage on its own is satisfying. Add a side or two, though, and suddenly you have a meal worthy of company. Growing up, my family always added whatever was fresh from the market or leftover in the fridge.

Fresh Herb and Vegetable Pairings

Herbs make a difference. Basil, rosemary, thyme, oregano, all brighten the finished dish. Chop and sprinkle over sausage and veggies just off the grill (2).For vegetables, roasted or grilled peppers, onions, and zucchini are a classic. You can also try cherry tomatoes, asparagus, or summer squash. The sweetness of grilled veggies balances the savory sausage.

Sauces and Condiments to Elevate Grilled Sausage

Mustard is the default, but there’s so much more you can do. Try aioli (homemade or store-bought), a plum-peach glaze, barbecue sauce, or pesto. Mixing sweet, spicy, and tangy condiments keeps things interesting. I like to set out a little spread and let people build their own plates.

Grain and Salad Accompaniments

Sliced sausages over a bed of rice, quinoa, farro, or couscous makes a balanced lunch or dinner. Toss in grilled vegetables and a simple vinaigrette for a grain bowl. Or keep it light with a salad of greens, tomatoes, and a lemony dressing. The grains soak up sausage juices, making every bite better.

Creative Meal Prep Ideas

Chicken sausage is the friend of anyone who likes fast meals. Grill a double batch and:

• Slice for wraps with hummus and greens.
• Tuck into tacos with slaw and a squeeze of lime.
• Layer on sliders with pickled onions.
• Toss into a grain bowl with roasted vegetables.
• Make a breakfast hash with potatoes and eggs.

Grilled sausage keeps well in the fridge for three or four days, and the flavors only improve.

Conclusion

The best way to grill chicken sausage is simple: choose good sausage, don’t poke holes, and grill over medium-high heat. Turn often, brush with oil or marinade, and pair with your favorite veggies or grains. You don’t need fancy tools, just patience, attention, and a willingness to try new flavors. If it goes wrong, that’s part of the fun. Grill, eat, enjoy, and come back for another round. That’s how great meals, and memories, are made.

FAQ

How do you grill chicken sausage skewers without drying them out?

Grill chicken sausage skewers over medium-high heat, turning every few minutes to brown them evenly. Don’t poke the casings, and brush lightly with oil or marinade for added moisture. You can mix in veggies like cherry tomatoes or summer squash for color and flavor. This works well for pre-cooked or raw links, just make sure raw sausage hits 165°F inside. Try different combos like chicken sausage with tomatoes or even honey mustard drizzle for variety.

What are some easy chicken sausage recipes for a quick summer dinner?

For a fast meal, try grilled chicken sausage with roasted vegetables or toss slices into a chicken sausage grain bowl. You can also make skewers or sandwiches with coleslaw. Pre-cooked chicken sausage cuts cooking time to just 8–10 minutes. Go for easy chicken sausage recipes like pairing it with cheese, fresh herbs, or lemon for bright flavor. These quick meals are perfect for weeknights or casual cookouts.

Can I use chicken sausage with cheese or farro for meal prep?

Absolutely. Grill sliced chicken sausage with cheese inside, let it cool, then toss it with farro, roasted vegetables, or even kale. Store in airtight containers for 3–4 days. This combo makes for hearty, flavorful lunches or dinners. You can change up the ingredients, try lemon, herbs, or even tomatoes. Chicken sausage with farro and veggies is great warm or cold, and a little vinaigrette pulls it all together.

What are some fun chicken sausage breakfast ideas for grilling?

Slice chicken sausage and pair it with grilled tomatoes, roasted potatoes, or eggs for a smoky take on breakfast. Try chicken sausage breakfast patties or even skewers if you’re feeding a crowd. You can also tuck sausage into wraps or sliders. Use chicken sausage with cheese or a honey mustard glaze for something extra. Add avocado or toast some bread on the grill for a complete start to the day.

How do I serve chicken sausage with roasted vegetables?

Grill your veggies, like zucchini, bell peppers, or eggplant, while the sausage cooks nearby. Toss everything in a bowl with herbs or a splash of lemon juice. Chicken sausage with roasted vegetables works hot or cold, especially in a grain bowl with farro or couscous. For bold flavor, try chicken sausage with cheese or a drizzle of honey mustard before serving.

References

1. https://www.bbcgoodfood.com/howto/guide/top-10-ways-serve-sausages
2. https://www.seriouseats.com/grilling-chicken-sausage-with-basil-and-tomatoes-recipe

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