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by Todd + Diane
This popular sriracha roast chicken recipe is a hit among readers and the sriracha gravy is equally delicious.
I have to admit, Diane is brilliant at times. Most the time, IMO and I should be a good man and say all the time, but everyone knows we all have our off days.
It seems like we are roasting a whole chicken about every other week. I put a lot of care into the juiciness of the meat, the crispiness of the skin, and combined with mixing it up with different herb rubs it is something we never tire of making or eating. Yet when Diane asked for a sriracha roast chicken, a couple thoughts came to mind: “Brilliant” and “Damn it, how come I’ve never thought of that?!”
Then she adds in, “And make a sriracha gravy with it.”
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Oh My Brilliant Boo. And not that she needs me to make it. We both do our equal share of cooking and especially when it comes to the spicy cooking, she usually reigns supreme in the kitchen. But I think she knows how much I like roasting the chickens. And I have to admit, I do love roasting chickens. There is something appealing about the rituals and simplicity of roasting a chicken. Taking care of the little details to enhance it; brining the chicken, or air drying the skin, trussing it, or pushing the heat in the oven to almost char the edges of the chicken. I love it.
So here’s my take on a sriracha roast chicken recipe. I created a sriracha baste whichis then used in making the gravy. Gosh, this sriracha roast chicken recipe is so easy, you’ll want to make it everyday.
Sriracha Roast Chicken
I didn’t make this sriracha roast chicken recipe overly spicy so it is still approachable to most people. Feel free to amp up the spice to your own taste. We’ve also finished it with generous handfuls of chopped mint and cilantro. The heaping fresh herb topping is something we’ve been seeing quite a bit lately when we’ve eating out on our travels and have really been digging. Not that we need to travel to experience it, as Vietnamese cuisine routinely does this.
Hope you enjoy.
Todd
If you love recipes with Sriracha Hot Sauce, visit our Sriracha Recipes here. And here’s a great sriracha deviled egg recipe and more for you spice lovers.
Some of our Favorite Sriracha Hot Sauces
This post was originally published in 2013. It was re-published in 2021 with recipe updates.
Sriracha Roast Chicken w/ Sriracha Gravy
Yield: 4 servings
Prep Time: 15 minutes mins
Cook Time: 1 hour hr 30 minutes mins
Total Time: 1 hour hr 45 minutes mins
When adding the sriracha marinade to the chicken, make sure to add some inside the cavity of the chicken too. During baking, the chicken will be more flavorful. Make sure to serve the sriracha roast chicken with generous handfuls of the chopped fresh mint and cilantro. The freshness of the herbs contrasting against the gentle tingle of the sriracha gravy and baste completes this roast chicken. Feel free to amp up or tame down the spiciness with your choice and quantity of sriracha or hot sauce.
Cooking time will vary greatly depending on how large your chicken is. A general rule of thumb is at least 15 minutes per lb. when cooking at 425°F. For best indication, either test the internal temperature to be 165°F in the thickest part of the meat (deep thigh, deep breast – near but not quite touching the bone), or cut a slit in the thickest part of the meat and check the doneness.
5 from 14 votes
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Ingredients
- 1 whole Chicken (usually about a 4 lb. chicken)
- Kosher Salt
- fresh cracked Black Pepper
- 1/4 cup Olive Oil (60ml) or Vegetable Oil
- 1/3 cup Ketchup (80ml)
- 2 Tablespoons Rice Vinegar (30ml) (use distilled white vinegar for gluten free)
- 1/4 cup Sriracha (60ml)or other hot sauce, to taste
- 3 Tablespoons Fish Sauce (45ml) (use Tamari for gluten free)
Gravy Ingredients
- 1/4 cup Flour (30g)
- 2 cups Chicken Stock (475ml), heated to a near simmer
Additional Serving Ingredients
- 1 bunch fresh Cilantro , roughly chopped
- 1 bunch fresh Spearmint , roughly chopped
Equipment
Instant Read Thermometer optional
Instructions
(Optional for best flavor and juiciness. For Quickest Preparations- skip brining, just season with salt and pepper) Rinse chicken and place in a large bowl. Cover with a brine (salted water – the water should have the approximate saltiness of sea water). Place in fridge for at least a couple hours or overnight.
Remove chicken from brine and pat dry. Season the chicken with salt and pepper. Truss if desired (click on link for trussing instructions).
Preheat the oven to 425°F/220°C.
Combine the oil, ketchup, rice vinegar, sriracha, and fish sauce in a bowl. Mix well.
Baste the chicken with the sauce and add some sauce inside the cavity of the chicken. Place chicken in a baking dish and cover with aluminum foil.
Roast for 50 minutes. Remove foil and return chicken to oven, uncovered, and roast for another about 30-45 minutes, or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F/74°C when probed with an instant read thermometer. Remove from the oven and allow to rest for about 10 minutes.
Pour the juices from the baking dish into a saucepan. Add the remaining basting sauce to the saucepan. Over medium/high heat, whisk in the flour. Whisk in the chicken stock and simmer until the gravy thickens, about 3-4 minutes.
Carve and serve the chicken with the sriracha gravy and with the fresh herbs generously sprinkled over the top.
Nutrition Information per Serving
Calories: 631kcal, Carbohydrates: 16g, Protein: 40g, Fat: 44g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 146mg, Sodium: 1943mg, Potassium: 618mg, Fiber: 1g, Sugar: 7g, Vitamin A: 399IU, Vitamin C: 15mg, Calcium: 37mg, Iron: 3mg
Course: Main Course
Cuisine: American, Asian
Calories: 631
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100+ Easy Meals Asian Chicken | Turkey Food Gluten Free Healthy Low Carb | Keto Paleo Recipes Sriracha | Hot Spicy
36 Comments / Leave a Comment »
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36 comments on “Sriracha Roast Chicken with Sriracha Gravy”
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Lex — February 2, 2021 @ 12:05 pm Reply
Does this method of roasting chicken result in crispy skin?
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— February 3, 2021 @ 11:08 am Reply
Hi Lex,
Because of the marinade, the skin isn’t crispy, but it does firm up nicely. Especially the darker you let it roast. We like to take it to a slight char.
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Lisa Mays — February 2, 2021 @ 9:08 am Reply
Made it last night! We absolutely loved it. I spatchco*cked and brined the chicken which made for a juicy roasted chicken.
After tasting the mixture before I brushed the chickenI added a touch of honey which was just what it needed for a perfectly balanced sauce and gravy. Thanks for the recipe.
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— February 2, 2021 @ 10:50 am Reply
Hi Lisa, thanks so much for sharing your extra tips by using honey. That’s awesome and so happy you loved our sriracha roast chicken recipe!
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Peggy — February 14, 2020 @ 10:08 pm Reply
This roast chicken recipe had such a great spicy kick. Our whole family loved it and I made a spicy chicken pasta salad with the leftovers.
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Shirley — February 9, 2019 @ 4:01 am Reply
Dying to eat this ! I plan on roasting 2 chickens – do you recommend doubling the sauce/marinade ? Thank you ?
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— February 10, 2019 @ 7:39 pm Reply
Yes! Definitely double the sauce, you’ll need it. Enjoy!
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Casey — May 10, 2017 @ 1:15 pm Reply
Is the fish sauce essential, can I omit it or substitute it?
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— May 14, 2017 @ 7:55 am Reply
Fish sauce isn’t essential, but it does give a very rich umami flavor. You can definitely substitute it with soy sauce or Worcherstershire sauce.
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Beth Tanner — January 16, 2017 @ 4:36 pm Reply
This is delicious!!! The chicken took longer than I expected – I think I’d leave the foil on longer – but it was amazingly good!!
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cookdrinkfeast — February 29, 2016 @ 10:45 pm Reply
I just made this recipe for a second time. It is genius and delicious! Thank you so much.
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Tara — January 27, 2016 @ 3:46 am Reply
This was delicious. Made it for the first time last night. I didn’t catch the part about adding the last of the basting sauce as it didn’t say to reserve any so I didn’t have any to add to the gravy but it still had a lot of flavor.
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Tanya D — October 22, 2014 @ 7:19 pm Reply
My boss made this and said it was fantastic. As she’s my boss, I believe everything she says. (Actually, it does look amazing). So I’m making this for a dinner party and going to serve it with vermicelli rice noodles and bok choy. What flavors do you suggest I use for cooking the noodles and bok choy so that it will compliment the chicken flavors and not compete or overwhelm them. Or should I just steam them and let the sriracha gravy do the rest?
Thanks
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White on Rice Couple — October 26, 2014 @ 10:29 pm Reply
A garlic and sesame bok choy would be quite nice with the chicken. It would be good simply steamed too. Either way is a good way to go.
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