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Grilled Chicken Marinated in Black Chilli Sriracha

2 hours
Serves 4

Print Recipe

Spice up your barbecues this summer with a delightfully juicy grilled chicken breast, marinated in our Black Chilli Sriracha. We guarantee it will become a new favourite for bringing a bit of spice to any outdoor gathering.

i) Mix soy, sesame oil, yoghurt, Black Chilli Sriracha and sugar in a small bowl until the sugar has dissolved. Next stir in the ginger, garlic, shallots, zest and olive oil. Continuing mixing until everything is nicely mingled together.

ii) Place the chicken and thyme in a resealable bag and pour the marinade over. Press out the air, seal and place in the fridge for at least 1 hour.

iii) Preheat your grill. Remove chicken from the bag and discard the marinade. Place your chicken skin side down on the hot grill. Cook until they have developed grill marks (around 4 minutes)

iv) Using tongs, flip the chicken over to cook the second side. Cook until the chicken is at 70°c (around another 4 minutes)

v) Remove chicken from the grill and set it on a board, wrap in foil and let rest for 15 minutes. Finish cooking to a final temperature of 75°c.

vi) Serve. An extra dollop of Sriracha never goes a miss here.


To awaken your taste buds this summer you will need:
1kg Chicken wings
4-6 sprigs of fresh thyme
extra thyme for garnish

For the marinade:
5 tbsp soy sauce
1tbsp sesame oil
2 tbsp plain Greek yoghurt
2-3 tbsp Black Chilli Sriracha
1tbsp brown sugar
1tsp freshly grated ginger
1-2 cloves of garlic, minced
1 shallot, minced
zest from 1 lemon
50ml olive oil