Rotisserie Chicken – (Using Air Fryer with Rotisserie Spit Accessories)
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PREFACE: This recipe is for use with an Instant Omni 11 in 1 oven or for use on an outdoor grill if you have a rotisserie spit. I’m going to publish a separate recipe for cooking this in a conventional oven. Believe me, it turns out just as good!
I love rotisserie chicken!!! And, best of all it’s not that hard! I bought an Instant Omni Plus 11 in 1 Air Fryer, Rotisserie, Dehydrator, etc. and just love it! It’s so easy to use and it makes one heck of a rotisserie chicken. It comes with a rotisserie spit, rotisserie forks and all the necessary accessories to make a great rotisserie chicken.
THINGS TO CONSIDER:
1. If you are using an air fryer device or an all in one type oven with rotisserie spits, make sure you limit the size of your whole chicken to no more than 3.5 pounds. Sometimes this is impossible, and there is a way around this. If our chicken is more than 3.5 pounds, I normally detach the whole leg quarters (thighs and legs) and bake them along with the rotisserie chicken. It just lessens the weight so that the rotisserie motor isn’t struggling so much.
2. Make sure you have butcher’s twine on hand. You can find it at any grocery store, Walmarts, etc. You will want to “truss” your chicken. That means you will use twine to ensure the legs and wings are tied closely to the body of the chicken. This prevents those parts from cooking fast and flopping around the rotisserie as it rotates. Here is a video on how to do so. This shows the whole chicken being trussed. If you detach the thighs/legs it become much simpler as you would only need to ensure the wings are trussed.
3. Once your chicken is trussed, then you will insert it onto the rotisserie spit. I always make sure that I have one of the rotisserie forks secured on one end and try to judge about where the chicken will end up. You will want to make sure its as “centered” as possible. Stab the chicken with the spit and push it all the way down onto the fork to secure it. Add the other fork to the other end and push that securely into the chicken. Secure the second fork with it’s screws and check for balance. If it seems to be off centered, then adjust your forks and chicken accordingly.
4. Once I have the chicken secured on the spit, I then season it prior to putting it into the oven/grill. Please go to the actual recipe at this point to find out what the spice rub is, etc.
I hope you try this recipe. Honestly, it can be scary and a little freaky at first, but once you get the hang of it, the way this turns out is so incredibly good, you will want to try another one right away!
Rotisserie Chicken (Using Air Fryer or Grill with Rotisserie Attachment
Equipment
- Instant Omni oven with rotisserie attachment .....or.....
- Gas or charcoal grill with rotisserie attachment
- Aluminum Foil
- Butcher Knife
- Butcher's Twine
- Small Mixing Bowl for Dry Rub
- Small Pan to melt butter (Can also melt in microwave if you would like)
- Scissors or knife to cut twine
- Marinating brush
Ingredients
- 1 whole roasting chicken (3.5 pounds if possible) If more than 3.5 see "Things to Consider" above.
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili powder
- 1/2 stick (or 4 tbsp) butter (melted)
Instructions
Trussing the chicken
- The first thing you need to do is determine the weight of your chicken. If it's more than 3.5 pounds, you will want to detach the leg quarters (Thighs and Legs) and set those to the side. These will cook with the chicken but will lay on the bottom of the Instant Omni Plus 11 in 1 oven. If you are using a rotisserie spit on your outdoor grill, the weight should not matter. You can leave the chicken whole.
- To detach the leg quarters: Place your chicken as picture above so that it's on it's back and the wings and thighs are open towards the cutting board.
- With a sharp butcher knife, slice the skin of the left that is attached to the body of the chicken and press with some pressure until the leg quarter comes loose. Do this for both legs. See picture.
- Next, using your butcher twine, make sure your piece is long enough to go around the chicken at least twice. Place your string under the chicken wings and bring the string up and over the wings and pull tightly to hold the wings to the body.
- I then go back around a different part of the wings and tie again. Then I go lengthwise from top to bottom. If there is any way to tuck the tips of the wings into some of the twine, go ahead and do so. This is what mine looked like.
Putting the chicken onto to the rotisserie spit
- On your spit, attach one of the forks on one end. Stab your chicken and push the spit through the chicken and then make sure your chicken securely attaches to the fork. Push all the way down to the end of the fork. Try to make sure your chicken is as close to the middle of the spit as this makes the rotation much easier for the rotisserie motor of your oven.
- Slide the other fork onto the rotisserie spit and down to your chicken, making sure to push the other fork all the securely into the chicken. Tighten the screw once your chicken is secure. If you need to adjust your chicken, just loosen the spit fork screws and move it to where you desire.
Dry rubbing the chicken
- In a small mixing bowl, put your garlic powder, onion powder, salt, pepper, ground coriander, chili powder, paprika and mix together.
- In a small sauce pan or in the microwave, melt your butter
- Once melted, take your marinate brush and brush the chicken all over with the butter. (NOTE) you can also use olive oil if you feel it's a safe fat for your diet. 🙂
- Once your chicken is coated, sprinkle your chicken on all parts, sides, etc. with the dry rub. Make sure to massage it all over the chicken and into it's nooks and crannies. You want to coat this as much as you can.
- In your Instant Omni Plus 11 in 1, line the entire bottom with aluminum foil. Make sure to cover the bottom heating elements and press the foil to the bottom of the middle part of the oven. This is where you will place your leg quarters on each side.
- Once coated, it's time to go into the oven or into the grill. Take your dry rubbed, rotisserie spitted chicken and place it into the air fryer/rotisserie oven or take to your outside grill. We want to cook this chicken on the rotisserie for 1 hour at 400F degrees.
- Take your leg quarters (if you had to detach them) and make sure that you butter and dry rub those as well. Place them on each side of the bottom of the oven. You want to make sure that your chicken will have room to rotate.
- Set your oven to "Roast" then make sure it's on "Rotate" and not "Convect." Your chicken should start turning slowly. It will do this for one hour. Your kitchen will start to smell heavenly in just about 10 minutes.
- After your chicken is done, take it out of the oven (or off the grill) and let it rest for 15 minutes. Go ahead and carve the chicken and put on a platter. You are ready to eat!! 🙂
Nutrition