Sweet and Spicy Sriracha Soy Chicken

A simple chicken recipe you won’t be able to get enough of. Marinate the bird overnight or in the morning and enjoy a sweet and spicy sriracha soy chicken dinner that night.

Sweet and Spicy Sriracha Soy Chicken

Honey Soy Sriracha Spatchcock Chicken is a type of roasted chicken where the whole chicken is butterflied, backbones removed then marinated in a sauce made with garlic, soy sauce, Sriracha and honey. So what is the difference if I roast it without preparing it like such? Well there are many benefits in preparing it like this, first it cooks faster as the thickness is lesser, it absorbs more flavours as you can easily marinate the chicken from the inside, the skin is crispier as the surface area is larger and it’s on one side plus it will be juicer since the time to cook is reduced making it moist and less prone to drying out.

Before I used to roast chicken as a whole but after making this I will not go back, matching this with a perfect blend of marinade it’s a chicken that surely better than finger licking good. Match this dish with something creamy to have a perfect combination, salad like coleslaw or anything dressed with ranch plus mashed potatoes are the best with this.

4.5 from 2 reviews
Sweet and Spicy Sriracha Soy Chicken
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A simple chicken recipe you won't be able to get enough of. Marinate the bird overnight or in the morning and enjoy a sweet and spicy sriracha soy chicken dinner that night.
Recipe Type: Main
  • 1 whole chicken spatchcocked
  • 3 tbsp honey
  • 1 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
  1. In a large bowl mix all marinade ingredients together until well combined.
  2. Rub marinade all over the chicken and place in a zip lock bag, excess marinade into the bag. Let it marinate for 6 hours.
  3. Roast skin side up at 180C for 45 minutes to an hour, depending on the size of your chicken.
  4. Remove chicken from the oven, increase the oven heat to 200C then rub honey all over your chicken, place it back into the oven and roast chicken for 10 more minutes.


Ang Sarap

Hi I am Raymund a Filipino living in New Zealand, I’m not a cook nor a chef but I love cooking and it is my passion. My real job is an IT Professional whose devotion is to develop applications (I have a Software Development blog for those who might be interested), my brain is abused at work on a daily basis so cooking at the end of the day acts as my therapy for stress release. I have been cooking since I was 7 years old and since then almost every day I prepare our dinner and weekend meals, I usually try to cook dishes that we had tried and ordered in different restaurants that’s why you will see a lot of varieties at my blog Ang Sarap (angsarap.net). I learned cooking mostly by observing my Aunt who cooks for us when I was younger, I learned to bake by assisting my Mom during my younger years and for the native dishes I learned it from my Grandmother. My other passion is photography which explains the photos you see here and travelling which explains the variety of dishes and reviews of restaurants from all over the world.

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    1. Hi there, this recipe is here because we are happy to have writers, cooks and readers from around the world, and most of the world uses Centigrade. If you do not want to cook in Centigrade, no worries! Simply Google “C to F” and a conversion tool will pop up… but to save ya the trouble 180C is 350 degrees Fahrenheit ;) Happy cooking!

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