20 Crispy Air Fryer Rotisserie Chicken Recipes Delicious

Forget spending hours roasting a whole chicken—your air fryer is about to become your new best friend! We’ve gathered 20 crispy, juicy rotisserie-style chicken recipes that deliver incredible flavor with minimal effort. Whether you’re craving a quick weeknight dinner or a show-stopping Sunday meal, these recipes will have everyone asking for seconds. Ready to transform your chicken game? Let’s dive in!

Classic Air Fryer Rotisserie Chicken with Herbs

Very few kitchen gadgets have transformed my weeknight dinners like my trusty air fryer, and this rotisserie-style chicken has become my absolute go-to. I first tried this method when my oven broke during a holiday gathering, and now I make it weekly—it’s that good and so much faster than traditional roasting.

Ingredients

– 1 whole chicken (about 4-5 pounds) – I always pat it dry thoroughly for extra crispy skin
– 2 tablespoons olive oil – extra virgin is my go-to for that fruity flavor
– 1 tablespoon dried rosemary – I crush it between my palms to release more aroma
– 1 tablespoon dried thyme
– 2 teaspoons garlic powder
– 1 teaspoon paprika – I use smoked paprika for a deeper flavor
– 1 teaspoon salt
– ½ teaspoon black pepper – freshly ground makes all the difference
– 1 lemon, halved – room temperature lemons release more juice

Instructions

1. Pat the chicken completely dry inside and out with paper towels.
2. In a small bowl, combine olive oil, rosemary, thyme, garlic powder, paprika, salt, and pepper.
3. Rub the seasoning mixture evenly over the entire surface of the chicken, including under the skin where possible.
4. Place the halved lemon inside the chicken cavity.
5. Truss the chicken legs together with kitchen twine to ensure even cooking.
6. Preheat your air fryer to 360°F for 3 minutes.
7. Place the chicken breast-side down in the air fryer basket.
8. Cook for 30 minutes at 360°F.
9. Flip the chicken breast-side up using tongs.
10. Increase temperature to 380°F and cook for another 20-25 minutes.
11. Check for doneness – the internal temperature should reach 165°F in the thickest part of the thigh.
12. Let the chicken rest for 10 minutes before carving to allow juices to redistribute.

Let this chicken rest properly and you’ll be rewarded with the most tender, juicy meat that practically falls off the bone. The skin comes out incredibly crispy with those beautiful herb notes shining through—perfect for slicing over salads, shredding for tacos, or just enjoying with some roasted vegetables for a complete meal that feels fancy but is surprisingly simple.

Spicy Air Fryer Rotisserie Chicken with Cajun Seasoning

A spicy, juicy rotisserie-style chicken has become my ultimate weeknight hero, especially since discovering how perfectly my air fryer mimics that golden, crispy-skinned magic without heating up the whole kitchen. After a particularly hectic day chasing my toddler around the living room, I threw together this Cajun-spiced version that’s become our family’s favorite—it’s got just enough kick to wake up your taste buds but won’t scare off the little ones. Trust me, once you try this method, you’ll never want to deal with a store-bought rotisserie chicken again.

Ingredients

– 1 whole chicken (about 4 lbs), patted dry—I find a smaller bird crisps up better in the air fryer basket
– 2 tbsp olive oil, my go-to for helping the seasoning stick and browning the skin beautifully
– 2 tbsp Cajun seasoning, homemade or store-bought (I like Tony Chachere’s for that authentic Louisiana kick)
– 1 tsp garlic powder, because everything’s better with a little extra garlic
– 1 tsp smoked paprika, which adds a subtle smokiness that tricks you into thinking you grilled it
– ½ tsp salt, to balance the spices—I use kosher salt for more even distribution

Instructions

1. Pat the whole chicken completely dry with paper towels, including inside the cavity, to ensure the skin gets extra crispy.
2. In a small bowl, mix together the Cajun seasoning, garlic powder, smoked paprika, and salt until well combined.
3. Rub the olive oil evenly all over the outside of the chicken and inside the cavity.
4. Sprinkle the seasoning mixture generously over the entire chicken, rubbing it into the skin and inside the cavity.
5. Truss the chicken by tying the legs together with kitchen twine to help it cook evenly and retain its shape.
6. Preheat your air fryer to 360°F for 5 minutes.
7. Place the chicken breast-side down in the air fryer basket, making sure it’s not touching the sides.
8. Air fry at 360°F for 30 minutes.
9. Carefully flip the chicken breast-side up using tongs—tip: insert an instant-read thermometer into the thickest part of the thigh without touching bone.
10. Continue air frying at 360°F for another 20–25 minutes, until the internal temperature reaches 165°F.
11. Let the chicken rest on a cutting board for 10 minutes before carving to allow the juices to redistribute.
The skin comes out crackling-crisp with a deep reddish-brown hue, while the meat stays incredibly juicy and infused with that Cajun warmth. We love shredding the leftovers for tacos the next day or piling it onto a crusty baguette with a swipe of mayo for the most epic sandwich you’ll ever taste.

Garlic Butter Air Fryer Rotisserie Chicken

After discovering how incredibly juicy and flavorful a whole chicken could be in the air fryer, I knew I had to share my garlic butter rotisserie version. This method has become my go-to for busy weeknights when I want that impressive, slow-roasted taste without heating up the whole kitchen for hours.

Ingredients

• 1 whole chicken (about 4 lbs) – I always pat mine dry thoroughly for maximum crispiness
• 4 tbsp unsalted butter – softened to room temperature so it spreads easily
• 4 garlic cloves – minced finely, though sometimes I use my garlic press when I’m in a hurry
• 1 tsp smoked paprika – my secret for that beautiful golden color
• 1 tsp dried thyme – from my little herb garden when possible
• 1 tsp salt – I prefer kosher salt for even seasoning
• ½ tsp black pepper – freshly ground makes all the difference
• 1 lemon – halved, I always roll mine on the counter first to get more juice

Instructions

1. Pat the entire chicken dry inside and out with paper towels until no moisture remains on the skin surface.
2. In a small bowl, combine softened butter, minced garlic, smoked paprika, dried thyme, salt, and black pepper until fully incorporated into a smooth paste.
3. Carefully loosen the chicken skin over the breast and thighs by sliding your fingers between the skin and meat, being careful not to tear the skin.
4. Spread half of the garlic butter mixture evenly under the loosened skin, directly onto the chicken meat.
5. Rub the remaining garlic butter mixture all over the outside of the chicken, covering every surface including the wings and legs.
6. Squeeze the juice from both lemon halves over the chicken, then place the squeezed lemon halves inside the chicken cavity.
7. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips underneath the body.
8. Preheat your air fryer to 360°F for 3 minutes while preparing the chicken.
9. Place the chicken breast-side down in the air fryer basket, making sure it’s centered and not touching the sides.
10. Air fry at 360°F for 30 minutes, then carefully flip the chicken breast-side up using tongs and a spatula for support.
11. Continue air frying at 360°F for another 25-30 minutes until the internal temperature reaches 165°F when measured in the thickest part of the thigh.
12. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving to allow juices to redistribute.

Resting this garlic butter chicken yields incredibly moist, tender meat that practically falls off the bone while maintaining that beautifully crisp, golden-brown skin we all love. The garlic butter permeates every bite, creating layers of flavor that make this chicken spectacular served over creamy mashed potatoes or shredded for the most incredible chicken salad you’ll ever taste.

Lemon Pepper Air Fryer Rotisserie Chicken

Now, I have to confess—I used to be intimidated by making rotisserie-style chicken at home until my air fryer changed everything. Nothing beats coming home to the aroma of lemon and pepper filling my kitchen while this beauty cooks to perfection with minimal effort on my part.

Ingredients

– 1 whole chicken (about 4-5 pounds)—I always pat mine dry thoroughly for extra crisp skin
– 2 tablespoons olive oil—extra virgin is my go-to for its fruity notes
– 2 tablespoons lemon pepper seasoning—I use the coarse grind kind for better texture
– 1 lemon, sliced into thin rounds—room temp lemons release more juice when squeezed
– 4 cloves garlic, smashed—because fresh garlic makes all the difference
– 1 teaspoon kosher salt—I prefer this over table salt for more even seasoning

Instructions

1. Pat the entire chicken completely dry inside and out with paper towels—this is crucial for crispy skin.
2. Rub the olive oil evenly over all surfaces of the chicken, including inside the cavity.
3. Sprinkle the lemon pepper seasoning and kosher salt generously over the entire chicken, rubbing it into the skin.
4. Place the lemon slices and smashed garlic cloves inside the chicken cavity.
5. Truss the chicken legs together with kitchen twine to help it cook evenly.
6. Preheat your air fryer to 360°F for 3 minutes.
7. Place the chicken breast-side up in the air fryer basket.
8. Air fry at 360°F for 45 minutes.
9. Flip the chicken breast-side down using tongs—this helps the dark meat cook through while keeping breast meat juicy.
10. Continue air frying at 360°F for another 15-20 minutes.
11. Check for doneness—the internal temperature should reach 165°F in the thickest part of the thigh.
12. Let the chicken rest on a cutting board for 10 minutes before carving—this allows juices to redistribute. Ultimately, you’ll be rewarded with incredibly juicy meat beneath that crackling lemon-pepper crust, and I love shredding the leftovers for next-day salads or wrapping it in warm tortillas with avocado.

Honey Glazed Air Fryer Rotisserie Chicken

Remember that time I tried to make rotisserie chicken at home and ended up with a dry, sad bird? Honey Glazed Air Fryer Rotisserie Chicken changed everything for me – it’s become my go-to Sunday dinner that fills the house with the most incredible aroma while staying incredibly juicy.

Ingredients

• 1 whole chicken (about 4 lbs) – I always pat mine completely dry with paper towels first for maximum crispiness
• 2 tbsp olive oil – extra virgin is my kitchen staple for everything
• 3 tbsp honey – local raw honey adds such lovely floral notes
• 2 tsp garlic powder – I’m heavy-handed with this because we love garlic
• 1 tsp smoked paprika – this gives that beautiful golden color
• 1 tsp salt – kosher salt sticks to the skin so nicely
• ½ tsp black pepper – freshly ground makes all the difference
• 1 lemon, halved – I squeeze one half over the chicken and stuff the other inside

Instructions

1. Pat the entire chicken dry inside and out with paper towels until no moisture remains on the skin surface.
2. Rub the olive oil evenly over every part of the chicken skin, making sure to coat the wings and legs thoroughly.
3. Sprinkle the garlic powder, smoked paprika, salt, and black pepper evenly over the oiled chicken, rubbing the seasonings into the skin.
4. Stuff the cavity of the chicken with both lemon halves, which will steam from the inside and keep the meat incredibly moist.
5. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body to ensure even cooking.
6. Place the chicken breast-side down in your air fryer basket, leaving space around it for air circulation.
7. Air fry at 360°F for 30 minutes until the skin starts to turn golden brown and crisp.
8. Carefully flip the chicken breast-side up using tongs and a spatula for support to maintain its shape.
9. Brush the entire surface with half of the honey, making sure to coat the wings and legs evenly.
10. Continue air frying at 360°F for another 20 minutes until the internal temperature reaches 165°F when measured in the thickest part of the thigh.
11. Brush the remaining honey over the chicken and cook for 5 more minutes until the glaze becomes sticky and caramelized.
12. Remove the chicken from the air fryer and let it rest on a cutting board for 10 minutes before carving to allow the juices to redistribute.

Here’s why this chicken has become my family’s favorite – the skin turns out shatteringly crisp with that beautiful honey caramelization, while the meat stays incredibly juicy thanks to the lemon steam. I love serving this over a bed of roasted vegetables or shredding the leftovers for the most amazing chicken salad sandwiches the next day.

BBQ Air Fryer Rotisserie Chicken with Smoky Flavors

Crispy, smoky, and surprisingly simple—this BBQ air fryer rotisserie chicken has become my go-to weeknight dinner that always impresses. I first tried this method when my traditional rotisserie broke, and now I actually prefer the air fryer version for its incredible crust and juicy interior. There’s something magical about achieving that rotisserie-style chicken without any special equipment.

Ingredients

• 1 whole chicken (about 4 pounds) – I always look for one that fits comfortably in my air fryer basket
• 2 tablespoons olive oil – extra virgin is my preference for better flavor
• 3 tablespoons BBQ rub – I use my homemade blend, but store-bought works great too
• 1 teaspoon smoked paprika – this gives that authentic smoky flavor without a smoker
• 1/2 teaspoon garlic powder – I often use fresh minced garlic when I have extra time
• 1/2 teaspoon onion powder – this adds depth to the seasoning
• 1/4 teaspoon cayenne pepper – just enough for a subtle kick without being too spicy

Instructions

1. Pat the chicken completely dry with paper towels, including inside the cavity—this helps achieve maximum crispiness.
2. Combine the BBQ rub, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl, mixing thoroughly.
3. Rub the olive oil evenly over the entire surface of the chicken, making sure to coat every nook and cranny.
4. Sprinkle the seasoning mixture generously over the oiled chicken, using your hands to press it into the skin.
5. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips underneath—this helps it cook evenly.
6. Preheat your air fryer to 375°F for 3 minutes to ensure it’s ready for cooking.
7. Place the chicken breast-side up in the air fryer basket, leaving space around it for air circulation.
8. Cook at 375°F for 30 minutes, then carefully flip the chicken using tongs—the skin should be golden brown at this point.
9. Continue cooking for another 25-30 minutes at 375°F until the internal temperature reaches 165°F when measured in the thickest part of the thigh.
10. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving—this allows the juices to redistribute throughout the meat.

That incredible crispy skin gives way to the most tender, juicy meat infused with smoky BBQ flavors throughout. The air fryer creates a beautiful golden-brown crust that’s surprisingly similar to traditional rotisserie chicken. Try shredding the leftovers for amazing BBQ chicken sandwiches or adding to salads for meal prep throughout the week.

Air Fryer Rotisserie Chicken with Rosemary and Thyme

Whenever my kitchen starts smelling like a fancy French bistro, you know I’m making my favorite air fryer rotisserie chicken. I discovered this method last Thanksgiving when my oven decided to retire mid-meal prep, and now it’s become my go-to weeknight dinner that feels anything but ordinary. There’s something magical about how rosemary and thyme transform simple chicken into something truly special.

Ingredients

– 1 whole chicken (3-4 lbs) – I always look for one that’s nicely plump and fresh
– 2 tbsp olive oil – extra virgin is my absolute favorite for its fruity notes
– 4 fresh rosemary sprigs – nothing beats the earthy aroma of fresh over dried
– 6 fresh thyme sprigs – I grow these in my kitchen window herb garden
– 1 tsp kosher salt – I prefer the larger crystals for better texture
– ½ tsp black pepper – freshly ground makes all the difference
– 1 lemon, halved – room temperature releases more juice

Instructions

1. Pat the chicken completely dry with paper towels inside and out – this is crucial for crispy skin.
2. Rub the entire chicken with olive oil, making sure to coat every surface evenly.
3. Season the chicken inside and out with kosher salt and black pepper.
4. Stuff the cavity with rosemary sprigs, thyme sprigs, and both lemon halves.
5. Truss the chicken by tying the legs together with kitchen twine – this helps it cook evenly.
6. Place the chicken breast-side down in your air fryer basket.
7. Air fry at 360°F for 30 minutes – I always set a timer because it’s easy to lose track.
8. Carefully flip the chicken breast-side up using tongs and oven mitts.
9. Increase temperature to 380°F and cook for another 20-25 minutes.
10. Check for doneness by inserting a meat thermometer into the thickest part of the thigh – it should read 165°F.
11. Let the chicken rest on a cutting board for 10 minutes before carving – this keeps it juicy.

Here’s why this recipe has become my weeknight hero: the skin turns out impossibly crispy while the meat stays incredibly moist and infused with herbal goodness. I love serving this over a bed of roasted vegetables or shredding the leftovers for the most amazing chicken salad sandwiches the next day.

Asian-Style Air Fryer Rotisserie Chicken with Soy and Ginger

Y’know, I used to think getting that perfect rotisserie chicken required fancy equipment until my air fryer changed everything. Last Sunday, when my family was craving something comforting yet exciting, I whipped up this Asian-inspired version that had everyone reaching for seconds—even my picky nephew who usually avoids anything “too flavorful.”

Ingredients

– 1 whole chicken (3-4 lbs) – I always pat mine dry first for maximum crispiness
– 1/4 cup soy sauce – use low-sodium if you’re watching salt, but I love the deep flavor of regular
– 2 tbsp honey – my local farmer’s market raw honey adds the best caramelization
– 1 tbsp grated fresh ginger – I keep peeled ginger frozen for easy grating
– 3 cloves minced garlic – because everything’s better with extra garlic
– 1 tbsp sesame oil – toasty sesame is non-negotiable for that authentic flavor
– 1 tsp rice vinegar – just a splash to balance the sweetness

Instructions

1. Pat the 3-4 lb chicken completely dry with paper towels, including inside the cavity.
2. Whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp grated ginger, 3 minced garlic cloves, 1 tbsp sesame oil, and 1 tsp rice vinegar in a small bowl.
3. Brush half the sauce mixture evenly over the entire surface of the chicken, including under the wings and legs.
4. Truss the chicken legs together with kitchen twine to help it cook evenly—this prevents the thinner parts from drying out.
5. Place the chicken breast-side down in your air fryer basket, making sure it’s not touching the sides.
6. Air fry at 360°F for 30 minutes until the skin starts turning golden brown.
7. Carefully flip the chicken breast-side up using tongs and a spatula for support.
8. Brush the remaining sauce mixture over the chicken, getting into all the crevices.
9. Increase temperature to 380°F and air fry for another 20-25 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
10. Let the chicken rest on a cutting board for exactly 10 minutes before carving—this keeps all those delicious juices inside.
Did you catch how that sesame-ginger glaze caramelized into the crispiest skin imaginable? The meat stays incredibly moist while soaking up all the savory-sweet flavors, making it perfect for shredding over rice bowls or stuffing into bao buns with quick-pickled vegetables.

Air Fryer Rotisserie Chicken with Paprika and Garlic

Haven’t we all stood in the grocery store rotisserie chicken line, dreaming of that perfect crispy skin and juicy meat? I certainly have, which is why I perfected this air fryer version that delivers restaurant-quality results right in my own kitchen. The paprika and garlic combo creates that beautiful golden color and incredible aroma that fills your entire home with comfort food vibes.

Ingredients

– 1 whole chicken (about 4-5 pounds) – I always look for one with nice yellow skin, it seems to crisp up better
– 2 tablespoons olive oil – extra virgin is my go-to for that fruity flavor
– 2 tablespoons smoked paprika – this gives that deep, smoky rotisserie flavor we all love
– 4 cloves garlic, minced – fresh is best here, the pre-minced stuff just doesn’t have the same punch
– 1 tablespoon kosher salt – I prefer the larger crystals for better seasoning distribution
– 1 teaspoon black pepper – freshly ground makes all the difference
– 1 teaspoon dried thyme – my secret weapon for that classic rotisserie chicken flavor

Instructions

1. Pat the chicken completely dry with paper towels, including inside the cavity.
2. In a small bowl, combine olive oil, smoked paprika, minced garlic, kosher salt, black pepper, and dried thyme.
3. Rub the seasoning mixture evenly over the entire chicken, including under the skin and inside the cavity.
4. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body.
5. Preheat your air fryer to 360°F for 3 minutes.
6. Place the chicken breast-side down in the air fryer basket.
7. Air fry at 360°F for 30 minutes.
8. Carefully flip the chicken over using tongs so it’s breast-side up.
9. Increase the temperature to 380°F and cook for another 20-25 minutes.
10. Check for doneness by inserting a meat thermometer into the thickest part of the thigh – it should read 165°F.
11. Let the chicken rest on a cutting board for 10 minutes before carving.

Seriously, the skin on this chicken comes out impossibly crispy while the meat stays incredibly moist and flavorful. That smoky paprika and garlic combination creates a beautiful crust that’s packed with flavor in every bite. I love serving this with roasted potatoes that catch all the delicious drippings, or shredding the leftovers for the most amazing chicken salad sandwiches the next day.

Herbed Air Fryer Rotisserie Chicken with Lemon Zest

Haven’t we all stood in the grocery store rotisserie chicken line, dreaming of that same juicy flavor but made fresh at home? I finally cracked the code using my trusty air fryer, and now this herbed version with bright lemon zest has become my weekly staple—it’s so much better than store-bought, and my family can’t get enough.

Ingredients

– 1 whole chicken (about 4 lbs) – I always pat it dry with paper towels first for extra crispiness
– 2 tbsp extra virgin olive oil – my go-to for rich flavor and easy browning
– 1 tbsp dried rosemary – I crush it between my palms to wake up the aroma
– 1 tbsp dried thyme
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– ½ tsp black pepper
– Zest of 1 lemon – I use a microplane for super-fine zest that melts into the herbs

Instructions

1. Pat the whole chicken completely dry inside and out with paper towels.
2. In a small bowl, combine olive oil, rosemary, thyme, garlic powder, onion powder, salt, pepper, and lemon zest.
3. Rub the herb mixture evenly over the entire surface of the chicken, including under the skin.
4. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body.
5. Preheat your air fryer to 360°F for 3 minutes.
6. Place the chicken breast-side down in the air fryer basket.
7. Air fry at 360°F for 30 minutes.
8. Carefully flip the chicken breast-side up using tongs.
9. Increase temperature to 380°F and air fry for another 20-25 minutes.
10. Check for doneness by inserting a meat thermometer into the thickest part of the thigh – it should read 165°F.
11. Let the chicken rest on a cutting board for 10 minutes before carving.

Finally, that first bite reveals incredibly juicy meat with crackling-crisp skin infused with herbal notes and a bright lemon finish. I love shredding the leftovers for next-day salads or tossing it with pasta—the lemon zest makes it surprisingly versatile beyond just a classic dinner centerpiece.

Air Fryer Rotisserie Chicken with Crispy Skin and Juicy Meat

Nothing beats the smell of perfectly roasted chicken filling my kitchen, especially when it comes out of the air fryer with skin so crispy you can hear it crackle from across the room. I discovered this method after my traditional oven broke down during a holiday dinner panic, and now it’s my go-to for busy weeknights when I want that rotisserie-style perfection without the grocery store run.

Ingredients

• 1 whole chicken (about 4 pounds) – I always look for one with plump breast meat and yellow skin
• 2 tablespoons olive oil – extra virgin is my kitchen staple for that fruity aroma
• 1 tablespoon kosher salt – the larger flakes create the best texture
• 1 teaspoon black pepper – freshly ground makes all the difference
• 1 teaspoon garlic powder – my secret for that savory depth without burning fresh garlic
• 1 teaspoon paprika – smoked paprika gives it that beautiful rosy color I love
• 1 lemon, halved – room temperature lemons release more juice when squeezed

Instructions

1. Pat the chicken completely dry inside and out with paper towels – this is crucial for crispy skin.
2. Rub the olive oil evenly over the entire surface of the chicken, making sure to get under the wings and legs.
3. Combine the salt, black pepper, garlic powder, and paprika in a small bowl, then sprinkle the mixture evenly over the chicken, including the cavity.
4. Squeeze the juice from one lemon half over the chicken, then place both lemon halves inside the chicken cavity.
5. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body – this helps it cook evenly.
6. Preheat your air fryer to 360°F for 3 minutes while you let the seasoned chicken rest at room temperature.
7. Place the chicken breast-side up in the air fryer basket, making sure it’s not touching the sides.
8. Air fry at 360°F for 30 minutes, then flip the chicken breast-side down using tongs – the skin should be starting to golden.
9. Continue cooking at 360°F for another 25-30 minutes until the internal temperature reaches 165°F when measured in the thickest part of the thigh.
10. Let the chicken rest in the air fryer basket for 10 minutes before carving to allow juices to redistribute.

Absolutely magical how the skin turns glassy and shatteringly crisp while the meat beneath stays incredibly moist and tender. I love shredding the leftovers for tacos the next day, or serving it whole with roasted potatoes that catch all the delicious drippings underneath.

Air Fryer Rotisserie Chicken with Homemade Dry Rub

Craving that perfect rotisserie chicken but don’t want to run to the store? I’ve been obsessed with making my own air fryer version lately—it’s become my go-to Sunday meal prep ritual that fills the whole house with the most incredible aroma while freeing up my oven for other dishes.

Ingredients

– 1 whole chicken (about 4-5 pounds) – I always pat mine completely dry with paper towels for maximum crispiness
– 2 tablespoons olive oil – extra virgin is my kitchen staple for everything
– 1 tablespoon brown sugar – this little bit adds the perfect caramelized crust
– 2 teaspoons smoked paprika – my secret weapon for that deep, smoky flavor
– 1 teaspoon garlic powder – I prefer the powder over fresh here for even coating
– 1 teaspoon onion powder – this gives it that classic rotisserie taste
– 1 teaspoon dried thyme – crumble it between your fingers to release more flavor
– 1/2 teaspoon black pepper – freshly ground makes all the difference
– 1/2 teaspoon salt – I use kosher salt for better distribution

Instructions

1. Pat the entire chicken completely dry inside and out with paper towels.2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, dried thyme, black pepper, and salt to create the dry rub.3. Drizzle olive oil over the entire surface of the chicken, making sure to coat all sides evenly.4. Sprinkle the dry rub mixture generously over the oiled chicken, rubbing it into the skin with your hands.5. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips underneath the body.6. Preheat your air fryer to 360°F for 3 minutes.7. Place the chicken breast-side up in the air fryer basket, making sure it’s not touching the sides.8. Cook at 360°F for 45 minutes, then flip the chicken breast-side down.9. Continue cooking at 360°F for another 15-20 minutes until the internal temperature reaches 165°F when measured at the thickest part of the thigh.10. Remove the chicken from the air fryer and let it rest on a cutting board for 10 minutes before carving.Using your air fryer’s rotating basket if available creates even more authentic rotisserie results, and don’t skip the resting time—it keeps the chicken incredibly juicy. Ultimate comfort food just got easier! The skin comes out crackling-crisp while the meat stays wonderfully moist and infused with that signature smoky-savory flavor. We love shredding the leftovers for tacos the next day or tossing it into a quick chicken salad that tastes anything but leftover.

Air Fryer Rotisserie Chicken with Sweet and Spicy Glaze

Haven’t we all stood in the grocery store rotisserie chicken line, dreaming of that perfect crispy skin and juicy meat but wanting to make it our own? I certainly have, which is why I’ve perfected this air fryer version that lets me customize the flavors while getting that same satisfying texture. My family now requests this weekly—it’s become our go-to for busy nights when we want something special without the fuss.

Ingredients

– 1 whole chicken (about 4 pounds) – I always pat mine completely dry with paper towels for maximum crispiness
– 2 tablespoons olive oil – extra virgin is my go-to for better flavor
– 1 teaspoon kosher salt – I prefer the larger crystals for better seasoning distribution
– ½ teaspoon black pepper – freshly ground makes all the difference
– ¼ cup honey – local wildflower honey adds wonderful floral notes
– 2 tablespoons soy sauce – I use reduced sodium to control the salt level
– 1 tablespoon sriracha – adjust this based on your heat preference
– 2 cloves garlic, minced – fresh garlic rather than jarred gives brighter flavor
– 1 teaspoon grated fresh ginger – I keep ginger frozen for easy grating

Instructions

1. Pat the entire chicken dry inside and out with paper towels until no moisture remains.
2. Rub the olive oil evenly over all surfaces of the chicken, including inside the cavity.
3. Sprinkle the salt and pepper evenly over the exterior and inside the chicken.
4. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips underneath.
5. Place the chicken breast-side down in the air fryer basket, ensuring it’s not touching the sides.
6. Air fry at 360°F for 30 minutes until the skin begins to turn golden brown.
7. While the chicken cooks, whisk together honey, soy sauce, sriracha, minced garlic, and grated ginger in a small bowl.
8. Carefully flip the chicken breast-side up using tongs and a spatula for support.
9. Brush half of the glaze mixture evenly over the entire surface of the chicken.
10. Continue air frying at 360°F for another 20 minutes until the internal temperature reaches 165°F when measured in the thickest part of the thigh.
11. Brush the remaining glaze over the chicken during the last 5 minutes of cooking.
12. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.

Ultimately, this chicken emerges with the most incredible crackly-crisp skin that gives way to perfectly moist meat throughout. Using the air fryer creates that beautiful golden-brown color we all love from rotisserie chickens, but the sweet-spicy glaze caramelizes into a sticky, glossy coating that’s absolutely irresistible. We love shredding the leftovers for tacos the next day or tossing it into a hearty salad—it never lasts long in our house!

Air Fryer Rotisserie Chicken with Fresh Sage and Butter

Craving that perfect rotisserie chicken but don’t want to heat up the whole house? I’ve been there, especially on busy weeknights when my kids are begging for something tasty but I’m short on time. This air fryer version with fresh sage and butter has become my absolute go-to—it’s so much easier than traditional methods and fills the kitchen with the most incredible aroma.

Ingredients

• 1 whole chicken (about 4 pounds) – I always look for one with plump, evenly colored skin
• 4 tablespoons unsalted butter, softened – room temperature blends so much better with the herbs
• 8-10 fresh sage leaves – from my little kitchen herb garden when possible
• 1 teaspoon kosher salt – I prefer the larger crystals for better texture
• ½ teaspoon black pepper, freshly ground – my pepper mill gets a workout here
• 1 teaspoon garlic powder – the powdered version sticks to the skin beautifully
• ½ teaspoon onion powder – adds that subtle savory depth I love

Instructions

1. Pat the chicken completely dry with paper towels, including inside the cavity – this is crucial for crispy skin.
2. Combine softened butter, chopped sage leaves, salt, pepper, garlic powder, and onion powder in a small bowl until well mixed.
3. Carefully loosen the skin over the chicken breast and thighs by sliding your fingers underneath, being careful not to tear it.
4. Spread about two-thirds of the butter mixture evenly under the loosened skin, massaging gently to distribute.
5. Rub the remaining butter mixture all over the outside of the chicken, covering every surface.
6. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips underneath – this helps it cook evenly.
7. Preheat your air fryer to 360°F for 3 minutes while you prepare the chicken.
8. Place the chicken breast-side down in the air fryer basket, leaving space around it for air circulation.
9. Air fry at 360°F for 30 minutes, then carefully flip the chicken breast-side up using tongs.
10. Increase temperature to 380°F and cook for another 20-25 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
11. Let the chicken rest on a cutting board for 10 minutes before carving – this allows juices to redistribute.

Just pulled from the air fryer, this chicken has the most incredible golden-brown, crackly-crisp skin that shatters when you bite into it. The sage-infused butter permeates every bite with this warm, earthy flavor that pairs perfectly with the juicy, tender meat underneath. We love shredding the leftovers for chicken salad sandwiches or tossing it with pasta the next day—it’s become our household’s ultimate multi-meal hero.

Air Fryer Rotisserie Chicken with Citrus Marinade

Back when I first got my air fryer, I never imagined I could recreate that perfect rotisserie chicken at home, but this citrus-marinated version has become my absolute go-to for busy weeknights. Honestly, it’s so juicy and flavorful that my family now requests it more than takeout!

Ingredients

• 1 whole chicken (about 4 lbs) – I always pat it dry thoroughly for crispier skin
• 1/4 cup extra virgin olive oil – my go-to for marinades because of its fruity notes
• 1/4 cup fresh orange juice – I squeeze it myself to avoid any bitterness from store-bought
• 2 tbsp fresh lemon juice – a must for balancing the citrus sweetness
• 4 cloves garlic, minced – because more garlic is always better in my book
• 1 tsp smoked paprika – this adds a subtle smokiness that mimics real rotisserie flavor
• 1 tsp dried oregano – I prefer rubbing it between my palms to wake up the oils
• 1/2 tsp salt – I use fine sea salt for even distribution
• 1/4 tsp black pepper – freshly ground makes all the difference

Instructions

1. In a medium bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 4 cloves minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Place the 4 lb whole chicken in a large resealable bag and pour the marinade over it, ensuring the chicken is completely coated.
3. Seal the bag tightly, removing as much air as possible, and refrigerate for at least 4 hours or up to 12 hours – I often do this overnight for maximum flavor penetration.
4. Remove the chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature, which helps it cook more evenly.
5. Preheat your air fryer to 360°F for 5 minutes while you pat the chicken dry with paper towels – this step is crucial for achieving crispy skin instead of steaming.
6. Place the chicken breast-side down in the air fryer basket and cook at 360°F for 30 minutes.
7. Carefully flip the chicken breast-side up using tongs and cook for another 20-25 minutes at 360°F.
8. Check for doneness by inserting a meat thermometer into the thickest part of the thigh – it should read 165°F, and the juices should run clear when pierced.
9. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving – this allows the juices to redistribute throughout the meat.

Heavenly doesn’t even begin to describe how the citrus marinade caramelizes into this gorgeous golden-brown crust while keeping the meat incredibly moist. I love serving this shredded over rice bowls with the accumulated juices drizzled over top, or carving it warm for the most satisfying chicken sandwiches you’ll ever make at home.

Air Fryer Rotisserie Chicken with Herb Infused Olive Oil

Who would have thought that my little countertop air fryer could produce a rotisserie-style chicken that rivals my favorite grocery store version? After countless experiments with different herb combinations and cooking times, I’ve finally perfected this method that gives you crispy skin and incredibly juicy meat with minimal effort.

Ingredients

• 1 whole chicken (about 4-5 pounds) – I always look for one with the pop-up timer removed
• 1/4 cup extra virgin olive oil – this is my go-to for the best flavor
• 2 tbsp fresh rosemary, finely chopped – from my little kitchen herb garden
• 1 tbsp fresh thyme leaves – I prefer stripping them from the stems by hand
• 3 garlic cloves, minced – fresh only, never the jarred stuff
• 1 tsp kosher salt – I find it distributes more evenly than table salt
• 1/2 tsp black pepper, freshly ground
• 1 lemon, halved – room temperature releases more juice

Instructions

1. Pat the chicken completely dry with paper towels inside and out – this is crucial for crispy skin.
2. In a small bowl, combine olive oil, rosemary, thyme, minced garlic, salt, and pepper to create the herb-infused oil mixture.
3. Rub the entire chicken with the herb oil mixture, making sure to get under the skin on the breast and all over the exterior.
4. Squeeze the juice from one lemon half over the chicken and place both lemon halves inside the cavity.
5. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips underneath.
6. Preheat your air fryer to 375°F for 3 minutes – this ensures even cooking from the start.
7. Place the chicken breast-side up in the air fryer basket, making sure it’s not touching the sides.
8. Air fry at 375°F for 40 minutes, then flip the chicken breast-side down using tongs.
9. Continue cooking for another 20-25 minutes at 375°F until the internal temperature reaches 165°F in the thickest part of the thigh.
10. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving – this allows juices to redistribute.

From the moment you pull this golden beauty from the air fryer, you’ll notice how the herb-infused oil has created the most incredible crispy skin that crackles when you cut into it. The meat stays remarkably moist and tender, with the garlic and rosemary perfuming every bite in a way that makes your kitchen smell like a professional rotisserie. I love serving this over a bed of roasted vegetables or shredding the leftovers for the most incredible chicken salad sandwiches the next day.

Air Fryer Rotisserie Chicken with Garlic Parmesan Crust

There’s something magical about achieving that perfect rotisserie chicken texture without actually owning a rotisserie—my air fryer has become my secret weapon for crispy-skinned, juicy chicken that rivals any grocery store version. I discovered this garlic parmesan crust during a pantry-cleaning experiment last month, and now my family requests it weekly because it’s that good.

Ingredients

• 1 whole chicken (about 4 lbs)—I always pat mine completely dry with paper towels for maximum crispiness
• 2 tbsp olive oil—extra virgin is my go-to for better flavor
• 4 cloves garlic, minced—freshly minced makes all the difference compared to jarred
• 1/2 cup grated parmesan cheese—the real stuff, not the shelf-stable kind
• 1/2 cup panko breadcrumbs—they create the lightest, crispiest crust
• 1 tsp paprika—smoked paprika adds wonderful depth
• 1 tsp dried oregano—crush it between your fingers to release the oils
• 1/2 tsp salt—I use kosher salt for more even distribution
• 1/4 tsp black pepper—freshly ground if you have it

Instructions

1. Pat the entire chicken dry inside and out with paper towels until no moisture remains.
2. In a medium bowl, combine olive oil, minced garlic, grated parmesan, panko breadcrumbs, paprika, dried oregano, salt, and black pepper until a coarse paste forms.
3. Rub the garlic parmesan mixture evenly over the entire surface of the chicken, including under the skin where possible.
4. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips underneath the body.
5. Preheat your air fryer to 375°F for 3 minutes—this ensures even cooking from the start.
6. Place the chicken breast-side up in the air fryer basket, making sure it’s not touching the sides.
7. Air fry at 375°F for 40 minutes, then flip the chicken breast-side down using tongs.
8. Continue cooking for another 20-25 minutes at 375°F until the internal temperature reaches 165°F when measured in the thickest part of the thigh.
9. Remove the chicken from the air fryer and let it rest on a cutting board for 10 minutes before carving.

Resting transforms this chicken into something extraordinary—the garlic parmesan crust becomes shatteringly crisp while the meat stays incredibly moist. We love shredding the leftovers for next-day sandwiches or tossing it with pasta for an easy dinner that feels fancy without the work.

Air Fryer Rotisserie Chicken with Smoked Paprika and Cumin

Oh my goodness, you won’t believe how this air fryer rotisserie chicken has become my weeknight hero! I discovered this recipe during a particularly hectic week when my oven decided to quit on me, and now it’s my go-to for that perfect crispy-skinned, juicy chicken without heating up the whole kitchen.

Ingredients

– 1 whole chicken (about 4 pounds) – I always look for one that’s nicely plump and fresh
– 2 tablespoons olive oil – extra virgin is my absolute favorite for that fruity note
– 1 tablespoon smoked paprika – this gives that incredible smoky depth you’ll love
– 2 teaspoons ground cumin – I toast whole seeds and grind them fresh for maximum aroma
– 1 teaspoon garlic powder – the convenience here is worth it for busy nights
– 1 teaspoon salt – I use fine sea salt for even distribution
– ½ teaspoon black pepper – freshly cracked makes all the difference

Instructions

1. Pat the chicken completely dry with paper towels inside and out – this is crucial for crispy skin.
2. In a small bowl, combine olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until it forms a smooth paste.
3. Rub the spice mixture evenly over the entire surface of the chicken, including under the skin where possible.
4. Truss the chicken by tying the legs together with kitchen twine to ensure even cooking.
5. Preheat your air fryer to 360°F for 3 minutes – this helps create that initial sear.
6. Place the chicken breast-side up in the air fryer basket, making sure it’s not touching the sides.
7. Air fry at 360°F for 30 minutes, then flip the chicken breast-side down.
8. Continue cooking at 360°F for another 25-30 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
9. Let the chicken rest in the air fryer basket for 10 minutes before carving – this allows juices to redistribute.

Let me tell you, that crispy paprika-rubbed skin gives way to the most tender, perfectly seasoned meat you can imagine. I love shredding the leftovers for tacos the next day, or serving it alongside roasted potatoes that catch all those delicious drippings in the air fryer basket.

Air Fryer Rotisserie Chicken with Tangy Mustard Sauce

Perfectly crispy skin and juicy meat without heating up the whole kitchen—that’s the magic of this air fryer rotisserie chicken. I first tried this method during a sweltering summer week when turning on the oven felt like a crime, and now it’s my go-to for effortless weeknight dinners. Paired with a tangy mustard sauce that’s bright and zesty, it’s a meal that feels fancy but comes together with minimal fuss.

Ingredients

• 1 whole chicken (about 4 lbs) – I always pat it dry thoroughly for the crispiest skin.
• 2 tbsp olive oil – extra virgin is my favorite for its fruity notes.
• 1 tsp kosher salt – don’t skimp; it helps season every bite.
• ½ tsp black pepper – freshly ground adds a nice warmth.
• ½ cup Dijon mustard – I love the sharp tang of this brand.
• 2 tbsp honey – local honey brings a subtle floral sweetness.
• 1 tbsp apple cider vinegar – it balances the richness perfectly.
• 1 tsp smoked paprika – this gives a hint of smokiness without overpowering.

Instructions

1. Pat the whole chicken completely dry with paper towels, including inside the cavity, to ensure crispy skin.
2. Rub the olive oil evenly all over the chicken, coating the skin and underneath where possible.
3. Sprinkle the kosher salt and black pepper generously over the entire surface and inside the cavity.
4. Truss the chicken by tying the legs together with kitchen twine to help it cook evenly.
5. Preheat the air fryer to 375°F for 5 minutes to ensure it’s hot when the chicken goes in.
6. Place the chicken breast-side up in the air fryer basket, making sure it’s not touching the sides.
7. Air fry at 375°F for 40 minutes, then flip the chicken breast-side down using tongs.
8. Continue air frying for another 20–25 minutes at 375°F until the internal temperature reaches 165°F in the thickest part of the thigh.
9. While the chicken cooks, whisk together the Dijon mustard, honey, apple cider vinegar, and smoked paprika in a small bowl until smooth.
10. Let the chicken rest for 10 minutes on a cutting board before carving to keep the juices locked in.
11. Carve the chicken into pieces, discarding the twine, and serve drizzled with the tangy mustard sauce.

My favorite part is how the skin stays crackling-crisp while the meat stays incredibly moist. The mustard sauce cuts through the richness with its bright, tangy kick—it’s fantastic drizzled over slices or used as a dipping sauce for leftovers. I love shredding any extra chicken and tossing it into salads or grain bowls the next day for an easy lunch.

Air Fryer Rotisserie Chicken with Fresh Herbs and Lemon

My family’s obsession with our air fryer reached new heights last week when I decided to tackle rotisserie-style chicken—and let me tell you, the results were so juicy and flavorful, it’s now our Sunday staple. There’s something magical about that crispy skin and tender meat that makes even my picky eater ask for seconds. I love how this method gives you that classic rotisserie taste without needing any special equipment beyond your trusty air fryer.

Ingredients

– 1 whole chicken (about 4 pounds) – I always look for one with plump breast meat
– 2 tablespoons extra virgin olive oil – my go-to for that lovely golden crust
– 1 tablespoon fresh rosemary, finely chopped – from my little herb garden
– 1 tablespoon fresh thyme leaves – stripping them from the stems is my meditation time
– 3 garlic cloves, minced – because everything’s better with garlic
– 1 lemon, cut into quarters – room temperature releases more juice
– 1 teaspoon kosher salt – I prefer the larger crystals for better seasoning distribution
– ½ teaspoon black pepper, freshly ground – my pepper mill gets a workout here

Instructions

1. Pat the chicken completely dry inside and out using paper towels – this is crucial for crispy skin.
2. In a small bowl, combine olive oil, rosemary, thyme, minced garlic, salt, and pepper to create your herb rub.
3. Rub the herb mixture evenly over the entire surface of the chicken, including under the skin where possible.
4. Place the lemon quarters inside the chicken cavity – they’ll steam and infuse amazing flavor.
5. Truss the chicken legs together with kitchen twine to ensure even cooking.
6. Preheat your air fryer to 360°F for 5 minutes.
7. Place the chicken breast-side down in the air fryer basket, leaving space around it for air circulation.
8. Cook at 360°F for 30 minutes – the skin should start turning golden brown.
9. Carefully flip the chicken breast-side up using tongs – watch for steam!
10. Increase temperature to 380°F and cook for another 20-25 minutes.
11. Check for doneness – the internal temperature should reach 165°F in the thickest part of the thigh.
12. Let the chicken rest on a cutting board for 10 minutes before carving – this keeps it incredibly juicy.
13. Carve and serve immediately, drizzling with any accumulated juices from the cutting board. Keep those leftovers for amazing chicken salad tomorrow – the lemon and herb flavors really develop overnight. The skin stays remarkably crispy while the meat remains moist enough to pull apart with forks. I love serving this over a bed of garlic mashed potatoes to soak up all those delicious pan juices.

Summary

Looking for easy, crispy chicken without the fuss? These 20 air fryer rotisserie recipes deliver restaurant-quality results right at home. We hope you find some new family favorites! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so other home cooks can discover these delicious ideas too.