Air Fryer Rotisserie Chicken

The pressure builds and you start counting down minutes until you eat. The sound of the valve hiss makes your heart race just a bit, knowing the juicy chicken you prepped is getting cooked to perfection inside. You watch that little valve like a hawk, watching for the steam cues to know when to do the natural release so you dont lose a drop of broth depth or flavor.

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Every second seems to crawl and then hurry at the same time. You try to stay calm but dang, the thought of that crispy skin and tender meat is driving you nuts. Youre already imagining the first bite, how the juices run down, and the smell thats filling your kitchen is making it impossible to focus on anything else.

That moment where you finally get to crack open the cooker, pull out the golden brown beauty, and let it rest is pure satisfaction. You feel proud you managed to get this rotisserie chicken just right using your trusty air fryer paired with pressure cooking. This aint your average dinner night, its a delicious victory.

What Makes Pressure Cooking Win Every Round

• Speedy cooking get your meals done quicker than traditional ovens or stoves
• Juicy results chicken stays moist and tender because pressure traps all the steam inside
• Less cleanup one pot means no extra pans piling up your sink
• Deep flavors pressure helps seasonings penetrate better with serious broth depth
• Energy saver cooks faster so youre not burning energy waiting around
• Consistent heats maintains steady temps so your chicken cooks evenly every time
• Easy peasy you basically set it and forget it till the timers up

Everything You Need Lined Up

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• 1 whole chicken, about 5 lbs, giblets removed
• 2 tablespoon ghee or butter or your favorite cooking oil
• 1 tablespoon sea salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 2 teaspoon paprika
• ½ teaspoon dried oregano
• Kitchen twine for trussing the chicken legs
• Paper towels for drying your bird

You wanna make sure the chicken is dry before you season it. Pat it down real good with those paper towels. That helps the skin get super crispy later on your air fryer. Gathering all your spices ahead keeps ya in the groove and no last minute runs to grab something.

How It All Comes Together Step by Step

1. Pat your chicken dry with paper towels and pull out any giblets hiding inside the cavity. Getting that moisture off is key for skin crispiness.
2. Mix up your ghee, sea salt, garlic powder, onion powder, thyme, paprika, and oregano in a small bowl. Make a nice paste to rub all over that chicken.
3. Rub that seasoning paste everywhere. Dont forget under the skin and inside the cavity. Thats gonna give you flavor punch in every bite.
4. Truss the chicken legs together with your kitchen twine for even cooking. Tuck the wings under the back so they dont burn or flop about.
5. Place the chicken breast-side down in the air fryer basket or on the rotisserie spit if you got one. This lets the skin start gettin crispy right off the bat.
6. Set your air fryer to 375F (190C) and cook for 30 minutes. Youll start hearing the valve hiss and see the steam cues that its doing its business inside.
7. Flip the chicken breast-side up or rotate it if youre using the rotisserie attachment. Keep cooking for another 25 to 30 minutes until the internal temp hits 165F (74C). Let the chicken rest about 10 minutes before carving so those juices settle in nice.

Valve Hacks You Need to Know

• For natural release, you wanna let the pressure drop slow release style. Dont rush it or youll lose some seriously tasty broth depth and moisture.
• If youre crunched for time, you can do a quick release but be ready for some valve hiss and brisk steam bursts.
• Keeping an eye on the valve means you can time the perfect moment to stop cooking and start that rest.
• Sometimes the steam cues can tell you if your seals tight or if you gotta adjust the lid again.
• When the valves done hissin, that means youre close to perfect cooking and ready for the next step.

Your First Taste After the Wait

When you finally slice into that chicken, you spot the golden crispy skin crackling under your knife. Its dang satisfying.

You catch the rich aroma of herbs and spices mingling with the roasted chicken, filling your kitchen with cozy vibes. The meat is juicy and tender, literally gonna melt in your mouth.

Each bite delivers that perfect combo of crisp outside and melt-in-your-mouth inside. The seasonings got that nice balance between garlic, paprika, and thyme that hits just right.

You feel proud you pulled off such a tasty meal with not too much fuss. Its dinner done right, easy and delicious.

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How to Store This for Later

If you got leftovers, no worries yall. Heres how you hold onto that yumminess. First, let the chicken cool down completely, about 30 minutes.

Pop any leftover pieces in an airtight container and keep it in the fridge. Try to use it up within 3 to 4 days or youll lose that fresh taste and that crispy skin wont stay.

For longer storage, wrap pieces tight in foil or plastic wrap and toss em in the freezer. They should stay good for 2 to 3 months. When ready, thaw in the fridge overnight and crisp em up again in your air fryer a bit if ya wanna bring back that skins crunch.

Common Questions and Real Answers

• Q: Can I use frozen chicken? A: Its best to thaw your chicken first. Frozen takes longer and messes with your steam cues and cooking time.
• Q: How do I know when the chicken is done? A: Internal temp should be 165F (74C). Use a meat thermometer to be sure. The skin looking crispy and golden is a good hint too.
• Q: Can I skip trussing the chicken? A: You can but trussing keeps legs and wings snug so everything cooks evenly and looks pretty.
• Q: How do I get the skin crispy? A: Pat the chicken dry real good and use ghee or butter in your seasoning. The high heat in the air fryer does the rest.
• Q: What if my pressure cooker doesnt have a rotisserie spit? A: No worries. Just put the chicken breast-side down in the air fryer basket and flip it halfway through. It works real good.
• Q: When should I do the natural release? A: Wait for the valve hiss to end and the steam cues to slow down before letting the pressure out slow release style. Rushing it can dry out your bird.

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Easy Air Fryer Rotisserie Chicken Recipe (with Crispy Skin)

This air fryer rotisserie chicken recipe delivers crispy golden skin and juicy, tender meat every time. Perfect for a hassle-free, flavor-packed dinner!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Cuisine Mediterranean

Servings 8 servings

Calories 246 kcal

Equipment

• 1 Mixing bowl Small, for making paste rub
• 1 Air fryer 6 or 8-quart size
• 1 Kitchen twine For trussing chicken
• 1 Paper towels Used to dry chicken

Ingredients

  

Main ingredients

• 1 Whole chicken about 5 lbs, giblets removed
• 2 tablespoon Ghee or butter or cooking oil
• 1 tablespoon Sea salt
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 tablespoon Fresh thyme or 1 teaspoon dried thyme
• 2 teaspoon Paprika
• ½ teaspoon Dried oregano
• Kitchen twine for trussing the chicken legs
• Paper towels for drying your bird

Instructions

 

Instructions

• Pat your chicken dry with paper towels and pull out any giblets hiding inside the cavity.
• Mix up your ghee, sea salt, garlic powder, onion powder, thyme, paprika, and oregano in a small bowl.
• Rub the seasoning paste everywhere – under the skin and inside the cavity.
• Truss the chicken legs together and tuck wings under the back.
• Place chicken breast-side down in air fryer basket or on rotisserie spit.
• Set air fryer to 375°F (190°C) and cook for 30 minutes.
• Flip chicken breast-side up or rotate rotisserie and cook for another 25–30 minutes until internal temp reaches 165°F (74°C).
• Let chicken rest for 10 minutes before carving.

Notes

Adjust cooking time for different chicken weights. Make sure chicken is fully thawed if frozen. Resting after cooking locks in moisture. Store leftovers in fridge up to 4 days, or freeze up to 3 months.