Math Geek meets Home Cook . I created Erique Berry Co. to share all the positive and inspiring experiences I come across daily. Those experiences come in the form of cooking, loving, learning, and living in Charlotte, NC.
December 7, 2021
Rotisserie chicken is a prime jewel when it comes to weekly meal planning. This rotisserie chicken recipe utilizes the air fryer freeing up your oven to prep other dishes. With a rotisserie chicken recipe, you can accomplish a flawless and flavorful chicken in an estimated 45 minutes. Not to mention the chicken’s skin comes out crispy and a perfect golden brown. In conclusion, this is the best rotisserie chicken recipe for your air fryer.
Making rotisserie chicken in the air fryer is one of the most effective ways to roast an entire chicken because of limited cleaning up, especially when working with a 2-3 pound whole chicken. On the same token, because you are using a smaller chicken, the cooking time is also reduced, and for this recipe, the chicken will only need 45 minutes to roast.
Before the roasting, the success comes from allowing the chicken to marinate in a saltwater brine, stuffing it with some of your favorite herbs and spices, and then placing the chicken in the fry basket without the crisper plate.
It should be noted I truss my chicken to help the legs and wings of the chicken stay as juicy as possible. At the same, I am not the best at trussing a chicken, so I added one video below that I often use when I need a refresher on trussing a chicken. But you do not have to truss the chicken if you are short on time or just don’t feel like fighting with a chicken.
How long to cook your chicken in the air fryer depends on the weight of your chicken, and for this recipe, I recommend a 2-3 pound chicken, and the chicken should reach an internal temperature of 165 degrees in 45 minutes.
I highly recommend using a meat thermometer when cooking meat to reduce the risk of food-borne illness. Along with that, the meat thermometer keeps you from overcooking the chicken as well. In conclusion, using a meat thermometer will change your life because gives you confidence in knowing your meat dish is properly cooked.
One of my favorite tips for roasting chicken is a saltwater brine. I place the chicken in a large bowl with water and three tablespoons of kosher salt, then put it in the refrigerator covered for 4-6 hours or up to 24 hours. However, if there is no time to brine the chicken, salt the chicken as soon as possible, be sure to put a little heavier salting on the skin of the chicken and the cavity of the chicken.
Speaking of the inside of the chicken, I use rosemary, lemon, onion, and garlic when stuffing the chicken. This combo has not failed me yet. In short, you may not salt your first rotisserie correctly, but with practice, you will get it right
Last but not least, be sure you share this recipe with friends and family. Even go ahead and pin it on Pinterest.
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