Go Back

Sweet and Spicy Sriracha Soy Chicken

This recipe delivers a flavorful spatchcocked chicken coated in a sticky, sweet, and spicy Sriracha-soy glaze. Roasting the chicken spatchcocked ensures even cooking and wonderfully crispy skin, making it a perfect main course with minimal fuss, boasting juicy meat and an irresistible savory-sweet heat.
Print Recipe Pin Recipe
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine Chinese
Servings 10 people
Calories 2771.5 kcal

Equipment

  • 1 Kitchen Shears For spatchcocking the chicken easily.
  • 1 Roasting Pan with Rack Ensures even cooking and crispy skin.
  • 1 Large Mixing Bowl For preparing the Sriracha-soy glaze.
  • 1 Basting Brush For applying the glaze during roasting.
  • 1 Instant-Read Meat Thermometer Crucial for ensuring chicken is cooked to a safe internal temperature.

Ingredients
  

Main

  • 1 whole chicken spatchcocked
  • 3 tbsp honey

Instructions
 

  • Preheat your oven to 4000F (2000C) with a rack in the lower middle position.
  • In a large mixing bowl, whisk together honey, soy sauce, Sriracha, minced garlic, grated fresh ginger, and a splash of rice vinegar to create the glaze.
  • Pat the spatchcocked chicken thoroughly dry with paper towels; this is crucial for crispy skin.
  • Lightly season the chicken on both sides with salt and black pepper.
  • Place the chicken, skin-side up, on a rack set in a roasting pan.
  • Roast the chicken for 30 minutes, then remove from oven and brush generously with the prepared Sriracha-soy glaze.
  • Return the chicken to the oven and continue roasting for another 20-30 minutes, basting with more glaze every 10 minutes, until the internal temperature reaches 1650F (740C) in the thickest part of the thigh, avoiding the bone.
  • If the skin is not sufficiently browned or crispy, you can briefly place it under the broiler for 2-3 minutes, watching carefully to prevent burning.
  • Once cooked, remove the chicken from the oven, tent loosely with foil, and let it rest for 10-15 minutes before carving.
  • Carve the chicken into pieces and serve immediately, drizzling with any remaining glaze from the pan.

Notes

For a truly exceptional Sweet and Spicy Sriracha Soy Chicken, always start by thoroughly patting the spatchcocked chicken dry; this is key to achieving that coveted crispy skin. Marinating the chicken for at least 2-4 hours, or even overnight, will significantly deepen the flavor profile. When applying the glaze, do so in the last 15-20 minutes of cooking to prevent the honey and Sriracha from burning, which can lead to a bitter taste. Always rest the chicken for 10-15 minutes after roasting to allow the juices to redistribute, ensuring a tender and moist final product. Adjust Sriracha to taste for desired heat.