Sweet and Spicy Sriracha Soy Roasted Chicken with Honey Glaze
A perfectly balanced roasted chicken featuring a marinade of sriracha, soy sauce, and fish sauce that creates deep umami flavors with a kick of heat. The chicken is spatchcocked for even cooking, then finished with a honey glaze that caramelizes beautifully in the oven. This Asian-inspired dish delivers crispy skin and juicy meat with sweet, spicy, and savory notes that make it perfect for family dinners or entertaining. The marinade penetrates deeply during the 6-hour rest, while the final honey coating creates an irresistible golden finish.
Ingredients
- 1 whole chicken, spatchcocked
- 4 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp Sriracha
- 1 tbsp apple cider vinegar
- 1 tbsp fish sauce
- 6 cloves garlic, minced
- freshly ground black pepper
Instructions
- 1
Mix all marinade ingredients together in a large bowl until well combined
- 2
Rub marinade all over the spatchcocked chicken and place in a zip lock bag with excess marinade
- 3
Marinate for 6 hours
- 4
Roast skin side up at 350°F for 45 minutes to 1 hour depending on chicken size
- 5
Remove chicken from oven and increase temperature to 400°F
- 6
Rub honey all over chicken and return to oven
- 7
Roast for 10 more minutes
Tips
Spatchcocking the chicken ensures even cooking and reduces roasting time significantly compared to a whole bird.
Don't skip the 6-hour marinade time as it allows the flavors to penetrate deeply into the meat.
Watch the honey glaze carefully in the final 10 minutes to prevent burning while achieving perfect caramelization.
Good to Know
Refrigerate for up to 3 days. Store glazed portions separately if possible to maintain crispiness.
Can marinate up to 24 hours. Roast fresh for best texture.
Serve immediately while skin is crispy. Pairs well with steamed rice and vegetables.
Common Mistakes
Don't skip increasing oven temperature for final glaze to avoid pale, uncaramelized honey coating.
Avoid over-marinating beyond 24 hours as acid can break down chicken texture.
Substitutions
FAQ
Can I use chicken pieces instead of whole chicken?
Yes, adjust cooking time to 25-35 minutes depending on piece size. Thighs work especially well with this marinade.
What if I don't have fish sauce?
Substitute with worcestershire sauce or additional soy sauce, though you'll lose some umami depth.
How long will leftovers keep?
Refrigerate for up to 3 days. Reheat in oven at 180C to restore some crispiness to the skin.