Air Fryer Rotisserie Chicken

Name: Air Fryer Rotisserie Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving
Ingredients: 4 teaspoons fine sea salt; 2 teaspoons paprika; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon white pepper; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon dried oregano, marjoram, and/or rosemary; ¼ to ½ teaspoon cayenne pepper; 2 cloves garlic; 3-4 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 whole chicken, giblets removed

User Reviews

4.8

42 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 20 mins
Servings
6
Course
Main Course

Air Fryer Rotisserie Chicken

Iris Warren

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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

Servings

4 teaspoons fine sea salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano, marjoram, and/or rosemary optional
¼ to ½ teaspoon cayenne pepper
2 cloves garlic finely minced
3-4 tablespoons olive oil
2 tablespoons red wine vinegar
1 whole chicken, giblets removed 4-5 pounds

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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.