Easy Air Fryer Whole Chicken
Cook whole grilled chicken in the Air Fryer at home - easy and juicy, with crispy skin.
| Servings | 4 Portions |
| Tags | Chicken | Family Dinner | International | Main Course |
| Prep Time | 10 min |
| Rest Time | 5 min |
| Cook Time | 45 min |
IMPORTANT!!! All chickens and air fryers are different, which affects the cooking time. This particular time I used a 1.5kg chicken and a large efficient air fryer and then it took 20+20+5 minutes, but it will surely be different other times. This is therefore only an approximate time - use a thermometer and rely on the internal temperature of the chicken instead. Check the temperature of the thickest part of the chicken (or measure in many different places) to ensure it has reached a safe temperature for consumption. If the chicken needs more time to come up to temperature, just increase the cooking time.
If you use a chicken that is smaller than the one I use here (1.5kg), you may need to reduce the time slightly. Use a thermometer and measure a few times during cooking to ensure the chicken is fully cooked without making it dry.
This is a very simple recipe for grilled chicken that turns out really well. It requires very little work, although the air fryer itself does get a little messy and requires a bit of cleaning afterwards.
I usually serve the finished chicken slightly cooled with roasted vegetables and some less than healthy sauce. :)
If I can find a whole chicken on discount, I cook the chicken according to this recipe and let it cool completely. Then I pick off all the meat and save it for chicken sandwiches and other things during the week. Mix the chicken with mayonnaise, boiled peas, curry powder and salt for a sticky mixture to spread on toasted sandwiches.
Another good use for the ready-made chicken is for a classic Swedish Flygande Jacob (Flying Jacob).
Ingredients
Directions
- Mix the oil with all the spices.
- Rub/brush the chicken with the spice mixture.
- Place the chicken in the air fryer, breast side down.
- Cook the chicken, 160°C 20 minutes.
- Turn the chicken over, then cook for a further 20 minutes at 160°C.
- Check the temperature of the thickest part of the chicken (I measure where the thigh bone meets the body) - around 70°C should do. Cook longer if necessary until temperature is reached.
- Cook one last time at a higher temperature, 200°C for 5 minutes to get crispy skin and raise the internal temperature a few more degrees.
- Check internal temperature again and anything above 72°C is good.
- Let the chicken rest for a few minutes, then serve with e.g. rice or roasted vegetables.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2817.96 kcal | 704.49 kcal | 183 kcal |
| Carbohydrates | 8.62 g | 2.16 g | 0.56 g |
| Fat | 163.69 g | 40.92 g | 10.63 g |
| Protein | 316.29 g | 79.07 g | 20.54 g |
| Sugar | 4.77 g | 1.19 g | 0.31 g |
| Salt | 5.85 g | 1.46 g | 0.38 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
