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.
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. 
Sweet and Spicy Sriracha Soy Chicken
- Total Time: 80 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet, spicy, and savory, this simple roast chicken is a weeknight winner. Marinate it ahead for extra flavor!
Ingredients
- 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
Instructions
- Combine all marinade ingredients in a large bowl until well combined.
- Rub marinade all over the chicken, place in a zip lock bag with any excess marinade, and marinate for 6 hours.
- Roast chicken skin side up at 356°F (180°C) for 45 minutes to 1 hour, depending on size.
- Remove chicken from the oven, increase oven temperature to 392°F (200°C), rub honey all over the chicken, and roast for 10 more minutes.
Notes
- For a deeper glaze, baste the chicken with extra marinade during the last 15 minutes of roasting.
- To reduce sodium, use low-sodium soy sauce and half the amount of fish sauce.
- Leftover chicken can be shredded and used in salads, tacos, or sandwiches for up to 4 days when stored properly in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 whole chicken breast
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
Can I use a different type of sweetener instead of honey in the marinade?
Yes, you can substitute honey with maple syrup or agave nectar for a similar sweetness.
How long should I marinate the chicken for the best flavor?
Marinating the chicken overnight is ideal, but if you’re short on time, at least 4 hours will still impart good flavor.
What is the benefit of spatchcocking the chicken for this recipe?
Spatchcocking the chicken allows it to cook faster, absorb more marinade flavors, and results in a crispier skin due to the increased surface area.
Cheers, just found this recipe via Pinterest – Fellow Kiwi – Keep up the good work.
Thanks Sarah
Why put this recipe on here with temperatures in Centigrade????
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!