Asian Roast Chicken

Asian Roast Chicken


  • 4 leg quarters (skin on, leg/thigh separated)
  • 2/3 cup of low sodium soy sauce
  • 2 tablespoons white vinegar
  • 2 teaspoons Sriracha sauce
  • ½ tablespoon of grated garlic
  • 1 teaspoon sugar          
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon vegetable oil
  • Salt and pepper
  • Fresh cilantro leaves - garnish  


Season drumsticks and thighs with salt and pepper and place in a resalable bag.

In a bowl, combine soy sauce, vinegar, Sriracha, mustard and sugar. Stir to combine. Add in oil, grated ginger and garlic to bowl. Whisk to combine all ingredients. Pour liquid over chicken and ensure all pieces are coated in mixture. Marinate chicken for up to 2 hours in the refrigerator.

When ready to cook, preheat oven to 375 degrees. Remove chicken from bag and arrange on a baking sheet lined with parchment paper or foil. Make sure chicken is placed in a single layer and does not touch or overlap.

Bake chicken for 20 minutes in oven. Baste chicken with any drippings with a pastry brush. Continue to cook for another 30 minutes or until juice are clear and chicken is tender. Remove from the oven and allow chicken to rest for 10-15 minutes before serving. When ready to serve, garnish with whole cilantro leaves. Serve immediately. 

Makes approximately 4-5 servings.

Recipe Activities for Budding Chefs

  • Have them help pat dry the chicken pieces once they have been separated by an adult. Make sure they wash their hands after touching the chicken.
  • Allow your kitchen helper to sprinkle salt/pepper onto the pieces of chicken and have them add to a resealable plastic bag.
  • Let child help measure and pour marinade ingredients together in a bowl. They can also help whisk the ingredients together and pour into the resealable bag to coat the chicken.
  • Ask your little chef to tear cilantro leaves from the stem for the garnish. See if they can identify the color. Have them smell the cilantro and ask them to describe the smell.
  • For the older kids:
    • Introduce a grater or zester to your child and allow them to practice grating the garlic and ginger. Let them smell both and describe the scent.
    • With adult supervision, they can help baste the chicken using a pastry brush.



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