Considering that my Sriracha Buffalo Wings recipe is one of my older recipes on the blog, and considering how many roast chicken recipes I've already featured, I'm surprised I hadn't made the leap to this Sriracha Buffalo Roast Chicken recipe sooner.
I mean, I dip chicken in Sriracha all the time, but using it as a marinade is different. I used half a cup of Sriracha for a 5-lb chicken; obviously, you'll want to use less if you can't handle the heat. But as the Sriracha is mixed with butter and vinegar and sugar, and will mingle with the chicken juices as it cooks, the chicken actually won't be very hot, if at all, after it's done.
Like traditional Buffalo wings, I served the chicken with celery and carrot sticks and ranch dressing, although Blue Cheese Dressing is preferred. I also experimented with a Jicama Slaw with Dijon Mustard Vinaigrette, but that recipe's for another post.
Sriracha Buffalo Roast Chicken
For a 5-lb chicken, you'll need:
5-lb chicken
5 tsp salt
2 tblsp butter
1/2 cup Huy Fong Foods, Inc. Sriracha
1 tblsp red wine vinegar
2 tsp sugar
Wash the chicken thoroughly inside and out and let drain. Measure out 1 tsp of salt per pound of chicken. Salt the chicken and set aside for one hour.
When the chicken is ready to be cooked, pre-heat the oven to 425 degrees. Mix 2 tblsps butter, 1/2 cup Huy Fong Foods, Inc. Sriracha, 1 tblsp red wine vinegar, and 2 tsp sugar. Slather the mixture all over the outside of the chicken. Bake breast side-down for 30 minutes.
You can see the marinade coating the chicken after half an hour.
Turn the heat down to 350 degrees. Flip the chicken so it's breast side-up and and continue cooking for another hour.
Perfectly golden and juicy.
Juicy! Remember to let the chicken rest for at least 10 minutes after taking it out of the oven to let the juices redistribute before carving it or the chicken will be dry.
Serve with carrot and celery sticks and Jicama Slaw with Dijon Mustard Vinaigrette.
Enjoy!
My other baked and roast chicken recipes you might like:
Baked Chicken with 40 Cloves of Garlic, Lemon, and Rosemary
Baked Chicken with Citrus Marinade
Baked Chicken with Salt, Pepper, and Lemon
Cuban Lemon Garlic Roast Chicken
Fessenjan (Persian Walnut Pomegranate Cornish Game Hen) with Dill Rice
Ga Ro Ti (Vietnamese Roasted Chicken)
Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken)
Italian Roast Chicken with Basil, Rosemary, and Thyme
Peruvian Roast Chicken
Thai Red Curry Roast Chicken
*****
1 year ago today,
2 years ago today,
3 years ago today, Pasadena Wine Festival (Los Angeles County Arboretum & Botanic Garden) - Arcadia.
4 years ago today, Campfire S'Mores and Other Breakfast Treats.
5 years ago today, Homemade Macaroni and Cheese.
6 years ago today, Chao Hot Vit Bach Thao (Vietnamese Rice Porridge with Preserved Duck Egg).
What a brilliant idea!
ReplyDeleteOddlyme,
ReplyDeleteI don't know why I didn't think of it sooner!
Thank you for the recipe! I have one question though, when you say salt the chicken, do you mean just rubbing the salt on the skin and leaving it to marinade?
ReplyDeleteSubway Busker,
ReplyDeleteExactly! It's a dry brine via Judy Rodgers. Ever since I've used her technique, my roast chickens and turkeys always turn out moist, tender, and crispy on the outside. Remember to start it breast side-down and then flip so it's breast side-up for the last hour. A friend just made the recipe, but didn't pay attention to my directions and the chicken came out a little burnt. She said it was still delicious though.