by Diana Rattray
A spicy Sriracha sauce glaze finishes this roast chicken perfectly. The combination of Sriracha, soy sauce, ginger, and a little sesame oil and vinegar makes a delicious glaze for this whole roasted chicken.
The chicken is roasted at a high temperature for 10 minutes to help crisp the skin, then the temperature is reduced to 350 F.
PrintSriracha Glazed Roast Chicken
Bring flavor to your roast chicken with this easy-to-make Sriracha glaze recipe! You only need some Sriracha, soy sauce, and a little sesame oil and vinegar to make this delicious roast chicken.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Chicken
- Method: Roast
Ingredients
Scale
- 1 roasting chicken, about 4 1/2 to 5 pounds
- salt and pepper
- 2 teaspoons Sriracha sauce
- 2 tablespoons soy sauce
- 1 teaspoon white wine vinegar or rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon ground ginger
Instructions
- Heat the oven to 450 F.
- Line a large baking pan or roasting pan with foil.
- Sprinkle the chicken inside and out with salt and pepper.
- Place the chicken in the prepared pan.
- Roast the chicken for 10 minutes at 450 F. Reduce the oven temperature to 350 F and roast for about 18 to 20 minutes per pound, or until an instant-read thermometer reads at least 165 F when inserted into the thickest part of the thigh.
- Meanwhile, combine the Sriracha sauce and the remaining ingredients and blend thoroughly.
- Brush with the Sriracha mixture a few times during the last 5 to 10 minutes of roasting time.
- Remove the chicken to a platter, tent loosely with foil, and let stand for 10 minutes before slicing.
