Sriracha Roast Chicken

My dogs are super spoiled. Last week I bought them a 21-pound turkey that I intended to roast this weekend. It was on sale for $.47 a pound so I found it impossible not to buy one. However, today when I went to the store to buy the ingredients needed to prepare the turkey, I realized I needed to let the turkey sit overnight. This meant I would not have any meat for my dogs for two meals in a row and that simply would not do. If they do not have some sort of human food (i.e. meat) on top their food, they won’t eat. In fact, Oscar won’t eat his dry dog food at all. He just wants meat.

So I grabbed a four-pound whole chicken that was on sale for $.77 a pound. I had recently pinned a recipe for Sriracha Roast Chicken found at White on Rice Couple so I decided to make a similar recipe for the dogs, without the spicy gravy. The recipe was simple to put together and the chicken was done cooking in less than an hour and a half. The dogs gobbled up the chicken meat and I kept sneaking bits of meat with the deliciously spicy skin as I carved the chicken.



  • 1 whole chicken
  • Kosher or sea salt
  • fresh cracked black pepper
  • ⅛ c. canola, avocado or olive oil
  • ⅛ c. hot sesame oil
  • ⅓ c. barbecue sauce or ketchup
  • 2 T. rice wine vinegar
  • ¼ c. Sriracha sauce
  • 3 T. fish sauce
  • 1 bunch fresh cilantro, washed/stems removed


  1. Remove the chicken from it’s packaging and clear out the cavity. Season the chicken with salt and pepper. Truss if desired.
  2. Preheat the oven to 425° F.
  3. Combine the oils, barbecue sauce, vinegar, sriracha, and fish sauce in a bowl. Mix well.
  4. Baste the chicken with the sauce and add some sauce inside the cavity of the chicken. Stuff the cavity of the chicken with cilantro leaves. I used a fistful.img_7241
  5. Place chicken in a baking dish and cover with aluminum foil.
  6. Roast for 40 minutes. Remove foil and return chicken to oven, uncovered, and roast for another about 30 to 40 minutes, or until the temperature in the thickest part of the thigh reads 165°F.
  7. Remove from the oven and allow to rest for at least 15 minutes.
  8. Carve and serve the chicken. It’s great as is but could also be used in tacos, burritos or quesadillas or for meat in a sandwich or salad.


Recipe rating: 

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