Turkish Spiced Chicken with Tracklements Sriracha Chilli Sauce 

Turkish Spiced Chicken with Tracklements Sriracha Chilli Sauce 

 When you’re flame-grilling chicken, there are a few simple rules that will take the results of your labours to the next level. The key is to moderate the heat. Either set the coals all on one side so you have a cool spot or put the chicken on the top rack of the grill. Slow and steady makes the best BBQ chicken. 

This Turkish Spiced Chicken with Tracklements Sriracha Sauce, along with homemade or store-bought flatbreads, is sure to become a beloved sharing centrepiece, delivering a real taste of the Middles East all summer long. 

Turkish Spiced Chicken with Tracklements Sriracha Chilli Sauce 

Serves: 4-6 

Prep and cook time: 40 mins plus marinating 


For the chicken: 

6 tbsp olive oil 

½ tsp ground cinnamon 

¾ tsp paprika 

1 tsp ground cumin 

2 garlic cloves, crushed 

Sea salt and black pepper 

6–8 boneless, chicken thighs (NB Even if you don’t plan on eating the chicken skin, it’s still best to barbecue with it on as it protects the chicken pieces from drying out ).

For the relish 

2 garlic cloves, crushed 

Pinch sea salt 

15g fresh coriander, roughly chopped 

8 sprigs of mint, leaves only, roughly torn

70g pitted green olives, roughly chopped 

5 tbsp olive oil 

1 tbsp Tracklements Sriracha Chilli Sauce 

2 tbsp balsamic vinegar 

Good squeeze of lemon juice


  • Make the marinade by mixing the olive oil, cinnamon, paprika, cumin, garlic, salt and pepper together in a large bowl 
  • Cut little slits all over the undersides of the chicken with the point of a knife. Put the chicken in the marinade, turning to coat. Cover and put in the fridge for a couple of hours or, better still, overnight. Bring to room temperature before cooking 
  • Make the relish – combine the garlic and sea salt in a food processor. Add the coriander, mint and olives and pulse until mixed. Gradually add the olive oil, sriracha and balsamic vinegar until you have a rough paste. Add lemon juice to taste and set aside 
  • Once the barbecue flames have died down to white embers, shake off the excess marinade and lay the chicken thighs skin side down on the hottest part of the grill for 5-10 mins. Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill. Baste with the marinade, cover the grill and cook for 20 mins. The chicken is done when you insert a knife and the juices run clear 
  • Serve with warm flatbreads, the relish, green salad, lemon wedges and Greek yoghurt 

Tracklements Sriracha Chilli Sauce RRP £3.75 for 150ml and Tracklements Green Tomato Chutney RRP £3.85 for 275g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk 

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