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Once you do an air fryer rotisserie chicken you’ll never make it any other way. You won’t buy it in the store again either.
Delicious Air Fryer Rotisserie Chicken
If you’ve been buying rotisserie chicken at the supermarket, you won’t do that anymore after making one in your air fryer!
I admit I absolutely love my supermarket’s rotisserie chicken. Since I learned the secret to why they are so juicy and awesome from a lady who works in the deli department, I can now duplicate that at home.
Chicken made in the air fryer is extremely tasty and juicier than when it’s done in the oven. So with the little deli trick–which really isn’t a trick–it’s even juicier!
Brining Is The Key
This is a real no-brainer. In fact, I wonder why I didn’t realize this before the gal in the deli department told me.
It’s not really necessary if you don’t have the time to brine. You are committing 4-5 hours if you do. The secret is not to brine for too long. No more than 5 hours. Plus you don’t rinse the bird when it comes out of the brine. Just pat the inside and outside dry with paper towels.
The brine is simple. Just kosher salt, sugar, a bay leaf and some peppercorns.
However, the brining takes the chicken to the next level.
Trussing
There’s many different ways to do this. Whatever is best for you always works, but if you want to learn a new way, here you go.
I just picked up this method recently while binge-watching some older Julia Child French Chef shows. When I saw how she did it, I thought it was a lot more convenient–and neater–than the usual way. You might want to save this video for when you’re doing a large bird such as a turkey. It appears to be better for bigger birds.
This video is the entire show on chickens. About 5 minutes or so in Julia shows you how to French truss the bird. It’s about 30 minutes total time, but she’s so darned entertaining you’ll want to watch the whole show. She does tell you how to make a trussing needle , (affiliate link) but they are available on Amazon.
The Recipe (Method)
Air Fryer Rotisserie Chicken
Ingredients
- 5 lb whole chicken
- fresh herbs optional
- 2 lemon slices optional
- 2 tbs rotisserie chicken rub or your favorite rub
- 1 tbs oil
Brine:
- 1 gallon water
- 1//4 cup kosher salt
- 1/4 cup sugar
- 1 bay leaf
- 3 peppercorns
Instructions
- Mix the brine so that all the sugar & salt is dissolved. Place chicken in the brine--making sure the liquid covers the chicken. Brine for no more than 5 hours and do not rinse the bird, just pat the inside and outside dry with a paper towel.
- If desired, stuff chicken with a handful of herbs of your choice and/or the lemon slices. FYI I use a small bunch of fresh thyme and the lemon.
- Truss the chicken (see video link in the post to see how I truss a bird) then rub with the oil and sprinkle on the rotisserie seasoning.
- Place the chicken breast side down in the basket of the air fryer. If you have an oven-style fryer, use the rotisserie attachment.
- Air fry at 370F/185C for 30 minutes. Turn breast side up (for basket style fryers) and air fry at 360F/180C for 25-30 minutes. Always test with a meat thermometer as all fryers differ in power. These times are based on my 1800W 5.8 quart model. Your time may vary.
