Sriracha Roast Chicken with Sriracha Gravy
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 really.
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. 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 marinade which is then used in making the gravy. This sriracha roast chicken recipe is so easy, you’ll want to make it everyday.
Sriracha Roast Chicken
We 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 herbs that we serve with the chicken is influenced by Diane’s Vietnamese heritage. Fresh herbs are such a staple in Vietnamese cuisine and it flows over to so much of our other cooking. We can’t live without them.
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
Ingredients
- 1 whole Chicken (usually about a 4 lb./1.8 kg chicken)
- Kosher Salt
- fresh cracked Black Pepper
- 1/4 cup (60 ml) Olive Oil or Vegetable Oil
- 1/3 cup (80 ml) Ketchup
- 1/4 cup (60 ml) Sriracha Sauce or other hot sauce, to taste
- 3 Tablespoons (45 ml) Fish Sauce (use Tamari for gluten free)
- 2 Tablespoons (30 ml) Rice Vinegar (use distilled white vinegar for gluten free)
Gravy Ingredients
- 1/4 cup (30 g) Flour
- 2 cups (475 ml) Chicken Stock , heated to a near simmer
Optional 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 (a little lighter if you brined it, otherwise generously season with salt & pepper). Truss if desired (click on link for trussing instructions).
- Preheat the oven to 425°F/220°C.
- Combine the 1/4 cup oil, 1/3 cup ketchup, 1/4 cup sriracha sauce, 3 Tablespoons fish sauce, and 2 Tablespoons rice vinegar in a bowl. Mix well.
- Baste the chicken with enough sauce to generously cover the chicken (you won't use all of the sauce yet-some will be saved for the final gravy). Place chicken in a baking dish or oven safe skillet and cover with aluminum foil.
- Roast at 425°F/220°C for 50 minutes. Remove the foil and baste with the sauce in the pan.
- Continue to roast the uncovered chicken at 425°F/220°C 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 (or if using a skillet, remove the chicken from the skillet and make the sauce directing in the skillet you roasted the chicken in). Add the remaining basting sauce to the saucepan. Over medium/high heat, whisk in the 1/4 cup flour. Whisk in the 2 cups 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.
Does this method of roasting chicken result in crispy skin?
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.
Made it last night! We absolutely loved it. I spatchcocked and brined the chicken which made for a juicy roasted chicken.
After tasting the mixture before I brushed the chicken I added a touch of honey which was just what it needed for a perfectly balanced sauce and gravy. Thanks for the recipe.
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!
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.
Dying to eat this ! I plan on roasting 2 chickens – do you recommend doubling the sauce/marinade ? Thank you ?
Yes! Definitely double the sauce, you’ll need it. Enjoy!
Is the fish sauce essential, can I omit it or substitute it?
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.
This is delicious!!! The chicken took longer than I expected – I think I’d leave the foil on longer – but it was amazingly good!!
I just made this recipe for a second time. It is genius and delicious! Thank you so much.
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.
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
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.
We made this last night (followed the recipe exactly, which is not common for me) and it was perfect! Everyone loved it. This counts as a foolproof, reliable recipe. Love it!
This sounds amazing! Will definitely be trying it out.
Oh that roast chicken looks divine! We love heat in our cooking and this was one of those, “why didn’t I think of that, DUH” moments on the Sriracha gravy idea.
I had mastered basic roast chicken about six months ago and have made it dozens of times since. However, I got a bug in me this weekend and wanted to take my basic roast chicken to the next level. I stumbled across this recipe and is brilliant and I received rave reviews. I will start visiting your site more often when I am looking for a new challenge.
For people considering this recipe, here are my tweaks for the next time I make this dish. 1) I will not add the sriracha sauce mixture until the last 15 minutes of cooking. My chicken turned out just like your photo with the brunt edges and I think that is because the sugars in the sauce caused it to burn. I will cook the chicken 90% through, turn off the oven and baste the chicken for the first time. While leaving the chicken in the slowly cooling oven, I will repeat once every 5 minutes for the next twenty minutes. I think I will end up with a nice sticky thick crust. 2) The recipe states to add the rest of the sauce to the gravy. I thought that was a little vague so I added two tablespoons specifically and I would probably increase to three next time.
Overall though, a great recipe… Thanks !!!
Thanks! We personally like the burnt edges, but for those whose preference is otherwise, your suggestion for adding the sauce in the last 15 minutes is great. Glad you liked it and thanks for sharing your experience.