BBQ and summer recipe: Turkish Spiced Chicken with Chilli Sauce

This recipe for Turkish Spiced Chicken with Tracklements Sriracha Chilli Sauce serves 4-6 people. Prep and cook time: 40 mins plus marinating.

Turkish spiced chicken


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 Turkish Spiced Chicken with warm flatbreads, the relish, green salad, lemon wedges and Greek yogurt.


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