I like a roast chicken and all, but the thought of brining and then basting with Sriracha sounded too good to be true.
So I decided to give it a whirl last week.
And it was DELICIOUS!!
So good, spicy, juicy, and incredibly flavorful, as a good roast chicken should be.
It was kind of a cross between BBQ chicken and buffalo chicken wings.
I made a couple adjustments to the recipe because #1 I really don’t care for cooking whole chickens #2 I can’t just leave a recipe unchanged. It’s against my creative nature.
I hope you enjoy it as much as we did, and don’t skip the overnight brining step. It’s SO worth it.
Sriracha Roast Chicken with Sriracha Gravy
adapted (slightly) from White on Rice
- 4 bone-in chicken breasts
- 1/4 cup salt
- 1/4 cup brown sugar
- black pepper
- 1/4 cup olive oil
- 1/3 cup ketchup
- 2 tablespoons rice wine vinegar (use distilled white vinegar for gluten free)
- 1/4 cup Sriracha (use less if you prefer less spice)
- 2 tablespoons brown sugar
- 3 tablespoons fish sauce (use Tamari for gluten free)
- 1/4 cup flour
- 2 cups chicken stock, heated to a near simmer
- Rinse chicken and place in a large stock pot. Cover with a water and add salt and brown sugar. Cover and place in fridge for at least six hours or overnight.
- Preheat the oven to 425° F.
- Remove chicken from brine and pat dry. Season the chicken with pepper.
- Thoroughly mix the oil, ketchup, rice wine vinegar, Sriracha, brown sugar, and fish sauce in a bowl.
- Baste the chicken with the Srirarcha mixture. Place chicken in a shallow baking dish and cover with foil.
- Roast for 20 minutes. Remove foil and baste chicken again with sauce. Return chicken to oven, uncovered, and roast for another 25 minutes, or until juices are clear when you cut into the breast or the temperature in the thickest part of the breast reads 165°F when probed with a thermometer.
- Remove the chicken breasts from the oven and allow to rest for at 15 minutes.
- Pour the remaining juices from the baking dish into a small saucepan. Add the remaining Sriracha mixture to the saucepan. Over medium/high heat, whisk in the flour. Whisk in the chicken stock and simmer until the gravy thickens, about 4 minutes.
- Serve the chicken breasts with the Sriracha gravy.
- Note: I think this recipe would also work great with boneless skinless chicken breasts, just reduce the cooking time by 5-10 minutes.