Heat up your hot coals / bbq and place your chicken ribs on the grill.
For the yoghurt sauce – combine your yoghurt, sriracha and some lime juice, then stir to combine.
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.
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.
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).
Join our mailing list to receive the latest news and updates from My Market Kitchen