Sriracha Mustard Roasted Chicken
Spice and herb based with a sizable amount of garlic to ward off the vampires, this marinade shifts easily from the broiler to the grill. This summer give your poultry routine a little kick with Sriracha Mustard Roasted Chicken.
Our kitchen is never without three ingredients: Dijon mustard, Sriracha hot sauce and garlic. Big jars of Maille mustard grace the table when steaks, sausages and chops are served. Garlic lives in little clay pots on the table that doubles as an island and dining area in our less than 900 square foot apartment as well as crushed and ready in the fridge. Sriracha remains a staple in our collection of hot sauces and condiments, often paired with takeout pizza.
Lost for chicken inspiration, one day the chef in my life tossed a few random ingredients in a bowl, slathered it on a couple of chicken breasts and tossed them in the fridge overnight. (Thai hot sauce and French mustard, can you go wrong with that?!) The next day as the chicken hit the grill we knew we had a winner; moist and tender with a tangy, crispy skin.
Looking for ideas for sides or salads? Check out our Choice of Sides recipe section and get cookin’!
Sriracha Mustard Roasted Chicken has since become a regular recipe in our home kitchen, as well some of the commercial kitchens we’ve cooked in since. Despite the use of hot sauce it’s not as spicy as you might think, perhaps it’s the mustard that cuts the heat or the garlic and herbs that make it balanced and deeply satisfying, I’m not sure. But I can tell you this is a wicked way to add a little zip to your chicken.
Like any marinade, the longer it sits the better it tastes. Marinade your chicken overnight if you can, or at the very least, let it rest in the sriracha mustard base an hour in the fridge. This will allow the marinade to penetrate the skin. Be sure to use dried herbs as directed. Fresh herbs turn back under extreme heat, dried herbs will turn brown, but still impart flavour instead of just turning into tiny bits of charcoal.
- 3 pounds chicken pieces (breasts, legs, or whole chicken parted out)
- ¼ cup smooth Dijon mustard
- 2 tablespoons Sriracha hot sauce
- 2 tablespoons garlic puree
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- salt & pepper - to taste
- In a large, shallow bowl (or large zip and seal bag) combine mustard, siracha, garlic, olive oil, dried herbs and salt & pepper. Remove chicken from package and dry well then add to marinade and toss to coat. Cover and refrigerate overnight or for a minimum of 1 hour.
- Pre-heat oven to 400°F (205°C). Prepare a baking pan with parchment or a broiling pan coated with non-stick spray. Remove chicken from bowl, being careful to preserve as much marinade on the meat as possible. Lay one layer deep, with space all around to roast well. Place in oven and roast, 30 - 40 minutes (depending on the size of your chicken pieces) or until internal temperature reaches 165°F.