By Rosie Breakwell • Published on 17th August, 2026
We were delighted to welcome the Founder & Chef at Big Nath’s BBQ, Nathan Ritchie, back into the Great British Kitchen at this year’s Royal Bath & West Show.
Nathan “Big Nath” Ritchie is a self-taught, award-winning chef and the creative force behind Big Nath’s BBQ – a lockdown-born venture that has grown into one of Bristol’s most beloved BBQ brands. Fuelled by a deep passion for smoking meats and using the finest locally sourced ingredients, Nathan and his partner Kinsey, have transformed a humble street food stall into a thriving business.
Nathan demonstrated how to make his BBQ Chicken Thigh Burgers with Smoky Slaw and it’s safe to say that it went down a treat in the kitchen! Why not have a go at making them yourself? Follow the recipe below:
BBQ Chicken Thigh Burgers with Smoky Slaw
Ingredients
6 skin off boneless chicken thighs
6 brioche buns
Big Naths BBQ sauce
Big Naths BBQ rub
High smoke point oil (rapeseed oil or something along those lines)
Pickles
Cheese optional
Coleslaw
½ a red cabbage
½ a red onion
1 carrot
Chipotle mayonnaise
Pickled jalapeños optional
Method – Burger
Using you own BBQ get the grill to a medium high heat using 2 zone cooking, one half with the heat the other half cool.
Cover the chicken thighs in some oil and Big Naths BBQ rub, about 2 tbsp should be enough.
Place the chicken directly over the heat turning them every minute or two.
After about 8-10 minutes check the temperature of the chicken, we are aiming for an internal temperature of 70C+, then we will glaze with the BBQ sauce. Simply brush on some Big Naths BBQ sauce.
Move the glazed chicken to the cooler side of the grill, so cooking indirect and pop the lid on, keep checking at regular intervals until the chicken has reached the correct internal temperature 75C+.
Remove from the heat and rest, if you are adding cheese now is a good time to put the cheese on the chicken so the residual heat will help melt the cheese.
While the chicken is resting, we will toast off the brioche buns, slice them in half and gently grill them, these can turn quickly so keep an eye on them.
Method – Coleslaw
Finely slice your cabbage, remembering to remove the heart/core first.
Finely slice your red onion
Grate your carrot
Put your vegetables into a mixing bowl, add some diced pickled jalapenos if you are adding them and add 2-3 tbsp of chipotle mayonnaise. You could also add in some finely diced fire roasted peppers.
Mix through thoroughly
This can be made the day before
We can start to build the burger
Start with our lovely, toasted brioche base
Then a nice, generous helping of the slaw
The cooked chicken thigh
A drizzle of BBQ sauce and the pickles to finish.
Place the brioche lid on and enjoy straight away
