Sriracha Glazed Roast Chicken
Sriracha sauce is combined with ginger, sesame oil, and soy sauce to make a tasty Asian-flavored glaze for this simple roast chicken.
Add a spicy-savory twist to classic roast chicken with this easy Sriracha glaze. The combination of Sriracha, soy sauce, sesame oil, ginger, and vinegar gives the chicken a beautiful color, crisp skin, and bold flavor.
The chicken roasts at a high temperature first to seal in juices and crisp the skin, then finishes slowly until tender and juicy. A final brush of glaze creates a glossy, spicy finish that’s simple enough for weeknights but impressive enough for a Sunday dinner.
Spicy Sriracha and savory soy sauce meet toasted sesame and ginger for a restaurant-worthy glaze.Simple ingredients. Made with pantry staples and ready for the oven in minutes.
Crisp skin, juicy meat. The two-stage roasting method ensures perfect texture every time.
Ingredient Notes
- Whole chicken: Use a 4½- to 5-pound roasting chicken; pat it dry for crispier skin.
- Sriracha sauce: Brings heat and color; adjust the amount for your spice preference.
- Soy sauce: Adds saltiness and depth to balance the glaze.
- Vinegar: White wine or rice vinegar adds a touch of brightness.
- Toasted sesame oil: Adds nutty aroma and authentic Asian flavor.
- Ginger: Ground or fresh grated ginger enhances the glaze’s warmth.
- Salt and pepper: Season the chicken thoroughly, inside and out.
Steps to Make Sriracha Glazed Roast Chicken
- Preheat the oven to 450°F and line a roasting pan with foil.
- Pat the chicken dry and season generously with salt and pepper.
- Place the chicken in the prepared pan and roast for 10 minutes at high heat to crisp the skin.
- Reduce the oven temperature to 350°F and continue roasting until cooked through, basting occasionally.
- Mix the glaze ingredients — Sriracha, soy sauce, vinegar, sesame oil, and ginger — in a small bowl.
- Brush the glaze over the chicken during the last 5 to 10 minutes of roasting.
- Let rest before carving and serving.
Tips for Success
- Pat the chicken completely dry before seasoning to encourage browning.
- Use an instant-read thermometer to check for doneness — 165°F in the thigh.
- Apply the glaze during the last 10 minutes so it doesn’t burn.
- Let the chicken rest for at least 10 minutes before slicing to retain juices.
Recipe Variations
- Honey-Sriracha glaze. Add a tablespoon of honey for sweetness and extra shine.
- Garlic-ginger version. Stir in minced garlic and fresh grated ginger for a stronger punch.
- Citrus twist. Add orange zest or juice to the glaze for a bright, tangy finish.
- Spatchcocked chicken. Flatten the bird for faster, more even roasting.
Serving Suggestions
- Serve with steamed rice or sesame noodles to soak up the flavorful glaze.
- Add a side of stir-fried vegetables or Asian slaw for color and crunch.
- Pair with roasted sweet potatoes or jasmine rice for balance.
- Garnish with sliced green onions or sesame seeds before serving.
How to Store Leftover Roast Chicken
Refrigerate: Store cooled chicken in an airtight container for up to 4 days.
Freeze: Remove meat from the bones and freeze in portions for up to 3 months.
Reheat: Warm gently in the oven at 325°F or in a skillet with a splash of broth to keep it moist.
Sriracha Glazed Roast Chicken
Ingredients
- 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
- 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
