Turkish Spiced Chicken with Tracklements Sriracha Chilli Sauce

This Turkish Spiced Chicken with Tracklements Sriracha Chilli 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.

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 – a note about the skin. Even if you do not plan on eating the chicken skin, it’s still best to barbecue it 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
  • Make 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
  • Whilst the chicken is barbecuing 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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