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. I should be a good man and say all the time, but then everyone would know I’m either blinded by love or kissing up.
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.”
Delicious Video for making the Sriracha Roast Chicken Recipe with Sriracha Gravy:
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, so she passed on her idea to let me execute it. 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 which is then used in making the gravy. Gosh, this sriracha roast chicken recipe is so easy, you’ll want to make it everyday.
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. But I think seeing the “non-Viets” doing it too has brought it back to the forefront of our kitchen thinking.
Hope you enjoy.
This post was originally published in 2013. It was re-published in 2016 with recipe updates.
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.
- 1 whole Chicken
- Kosher Salt or Sea Salt
- fresh cracked Black Pepper
- 1/4 cup Olive Oil (60ml) or Vegetable Oil
- 1/3 cup Ketchup (80ml)
- 2 Tablespoons Rice Wine 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)
- 1/4 cup Flour (30g)
- 2 cups Chicken Stock (475ml), heated to a near simmer
- 1 bunch fresh Cilantro , roughly chopped
- 1 bunch fresh Spearmint , roughly chopped
(Optional for best flavor and juiciness. Skip brining and just rinse and season with salt and pepper for quickest preparation.) 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.
Combine the oil, ketchup, rice wine 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 40 minutes. Remove foil and return chicken to oven, uncovered, and roast for another about 30 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 when probed with an instant read thermometer.
Remove from the oven and allow to rest for at least 15 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.