Glazed Chicken Ribs, Jalapeño, Sriracha Yoghurt

Laura Sharrad & Mike Reid


  • 1k Chicken Ribs 
  • 1 jar of pickled jalapeños 
  • 300ml Yoghurt 
  • 150ml Sriracha 
  • 150g Caster Sugar 
  • 50ml Rice Vinegar 
  • 1 Tsp Tomato paste 
  • 4 Limes (1 juiced) 
  • 4 Tbsp Peanuts, crushed for garnish
  • Spring Onions (sliced)
  • Chilli (sliced)


  1. Heat up your hot coals / bbq and place your chicken ribs on the grill.
  2. For the yoghurt sauce – combine your yoghurt, sriracha and some lime juice, then stir to combine.
  3. To make the glaze, add sugar, lime juice, rice vinegar, the pickling liquid from the jalapenos & tomato paste  to a sauce pot and begin simmering to reduce it down to a runny/ sticky consistency. 
  4. Flip the Chicken ribs on the grill and begin basting them with your glaze. The glaze will caramelise and get charred from the grill, adding so much flavour. Once they chicken is cooked and coated evenly, they’re ready.
  5. Time to plate up – on a large serving plate, start with splashing a base layer of the yoghurt sriracha and get the kids to help here! Then pile on your chicken ribs and dress with your garnishes (spring onions, chilli, crushed peanuts and lime wedges). 
  6. Eat them!
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