Air Fryer Rotisserie Chicken Breasts Thighs Recipes

AIR FRYER ROTISSERIE CHICKEN

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
• Mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne, and garlic powder together in a small bowl.
• Rub 1/2 of the oil over chicken, then half of the spice mixture.
• Cook in the preheated air fryer for 30 minutes. Carefully remove chicken from the fryer.
• Flip chicken over. Oil the other side and sprinkle with remaining spice mixture. Return to the air fryer and continue to cook until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove from the fryer, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

AIR FRYER CHICKEN THIGHS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Pat chicken thighs dry with a paper towel and brush the skin-side of each piece with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate.
• Combine smoked paprika, garlic powder, salt, and pepper in a bowl and sprinkle half the seasoning mixture evenly over the 4 chicken thighs. Turn thighs over and evenly sprinkle remaining seasoning mixture on top. Place chicken thighs in the air fryer basket in a single layer, skin-side up.
• Fry in the preheated air fryer until chicken is brown and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

AIR FRYER ROTISSERIE CHICKEN BREASTS & THIGHS

Steps:

• First brine the chicken by mixing the water, Swerve sweetener, salt and garlic in a large measuring cup. Put the chicken in a large baggie and pour the solution over it and refrigerate over night. Can also brine in the morning and use it for dinner.
• Mix the salt, garlic powder, onion powder, paprika, Italian seasoning and black pepper in a small bowl to make the spice mix.
• At the same time melt the butter in the microwave for about 30 - 60 seconds. Then pour it into the spices and mix well.
• Take the chicken out of the brining solution and blot dry with paper towels until dry.
• Brush the butter and spices all over the chicken pieces. If you have any leftover use it half way through the baking.
• Place the chicken in the air fryer basket and cook at 370°F from 25 - 40 minutes. My thighs took 25 minutes and since I had an abnormally huge breast it took 40 minutes. It's easy to check them and put them back in to bake. The internal temperature should be 165 degrees F.
• NOTE: You can use any pieces of chicken you want and that will fit in the basket of the air fryer. Just make sure it's bone in and skin on. You can use boneless, skinless but I don't know the cooking times.

AIR FRYER CHICKEN BREASTS

Steps:

• Coat the chicken in the oil and set aside. In a bowl, combine the salt, garlic, paprika and mixed herbs with a good grinding of black pepper, then scatter onto a plate.
• Roll each oiled chicken breast in the seasoning and put in your air fryer basket. Cook at 180C for 18-20 mins, turning after 10 mins. To check it is cooked, pierce the chicken with a knife at the thickest part to see if the juices run clear. Or insert a temperature thermometer and it should read 70C. Serve with rice and greens or a salad.

AIR FRYER CHICKEN THIGHS

Steps:

• Combine the paprika in a bowl with the herbs and garlic granules, if using, together with ½ tsp salt and ½ tsp ground black pepper. Scatter onto a plate. Rub the chicken thighs with the oil, then coat in the spice mix.
• Put in the basket of your air fryer and cook, skin-side down, for 10 mins at 180C. Turn over and cook for a further 10-15 mins until cooked through and the skin is crispy. To check they are cooked, pierce the thickest part of the thigh with a knife to see if the juices run clear. Remove from the air fryer immediately to stop the skin from softening.