Air Fryer Spatchcock Chicken
This Air Fryer Spatchcock Chicken has a crispy skin while still being nice and tender on the inside. You can't go wrong with this simple recipe.
Prep Time45 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr 15 minutes mins
Cuisine: American
Method: Air Fryer
Servings: 2 Servings
Calories: 1078kcal
- 1 whole butterflied chicken
- 2 lemons
- 1 cup orange juice
- 1 cup lemon juice
- 1/4 cup lime juice
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon garlic
- 2 tablespoons parsley
- 1 teaspoon salt
- 1 teaspoon thyme
Slice 1 lemon into whole slices. Add to mixing bowl
Combine the rest of the ingredients, minus the chicken, to the mixing bowl. Mix.
Add the chicken to the mixing bowl. Flip the chicken two to three times to coat it.
Let rest in the fridge for 30 minutes.
Using a pan that fits both the chicken and air fryer basket, place the chicken in the pan. Pour marinade over the chicken but don’t overfill the pan.
Place lemon slices across the top of the chicken.
Cook at 350 for 30 minutes or until internal temp reaches 165°.
Remove the chicken and carve.
Garnish with lemon and parsley.
- Be sure to marinate the chicken for at least 30 minutes for best flavor.
- Use an internal thermometer to check that your chicken is cooked through before serving.
- Let the chicken rest for a few minutes after cooking, before you carve it.
- I've found it's easier to butterfly the chicken, when I used a very sharp knife or a pair of kitchen shears.
Calories: 1078kcal | Carbohydrates: 36g | Protein: 74g | Fat: 72g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 34g | Trans Fat: 0.4g | Cholesterol: 286mg | Sodium: 1440mg | Potassium: 1334mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1212IU | Vitamin C: 190mg | Calcium: 115mg | Iron: 5mg