Air Fryer Rotisserie Chicken
User Reviews
4.8
42 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 20 mins
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Servings
6
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Course
Main Course
Air Fryer Rotisserie Chicken
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This rotisserie-style chicken is made in the air fryer for skin that's crispy and meat that is flavorful and juicy.
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Ingredients
- 4 teaspoons salt fine sea salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- 1 teaspoon white pepper
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon oregano optional, dried
- ½ teaspoon marjoram
- ½ teaspoon rosemary
- ¼ to ½ teaspoon cayenne pepper
- 2 cloves garlic finely minced
- 3-4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 whole chicken 4-5 pounds, giblets removed
Instructions
- In a small bowl, whisk together the spices, garlic, oil, and vinegar. Set aside.
- Preheat your air fryer to 380ºF for 5-10 minutes while you prepare the chicken.
- For the crispiest skin and most even cooking, I recommend trussing the chicken with butcher’s twine. If you do not wish to fully truss your chicken, tie the ends of the legs together with some butcher’s twine to make the bird easier to handle when transferring in and out of the air fryer.
- Once the chicken is trussed, rub the majority (about 80%) of the seasoning mixture evenly over the outside of the chicken, making sure to get all sides of the bird. Reserve the extra seasoning mix.
- Once the air fryer is preheated, spritz or brush the bottom of the air fryer basket with oil. Place the chicken breast-side down in the basket.
- Air fry at 380ºF for 30 minutes. Flip the chicken so it is now breast-side up. Use a basting brush to brush with more of the reserved seasoning mixture. Continue cooking at 380ºF for an additional 20-30 minutes, or until the internal temperature reads 165ºF on an instant-read thermometer.
- Remove the chicken to a wire rack set over a sheet pan. Let rest for 10 minutes before carving and serving.
Notes
- By the time the chicken has been trussed and the rub has been mixed together, I typically don't worry much about patting the chicken dry. If your chicken is really wet, though, feel free to pat it dry with some paper towels before adding the rub.
Genuine Reviews
User Reviews
Overall Rating
4.8
42 reviews
Excellent
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