Tender & Crispy Rotisserie Chicken Made at Home
Easy Air Fryer Rotisserie Chicken Recipe with Pulmuone
This is a recipe for air fryer rotisserie chicken made with a Pulmuone air fryer. Served with a mustard sauce, you can enjoy a delicious meal at home without going out. It’s perfect for a special treat!
Main Ingredients
- 1 whole chicken (approx. 500g)
- 0.5 Tbsp salt
- 40 twists of pepper (approx. 1/4 tsp)
- 2 Tbsp olive oil
Zesty Mustard Sauce
- 1 Tbsp prepared mustard
- 1 Tbsp sugar
- 1 Tbsp 2x apple cider vinegar
- 1 pinch salt
- 1 Tbsp prepared mustard
- 1 Tbsp sugar
- 1 Tbsp 2x apple cider vinegar
- 1 pinch salt
Cooking Instructions
Step 1
Prepare one whole chicken, about 500g, and have your kitchen shears ready.
Step 2
Thoroughly clean the chicken, both inside and out. Use your kitchen shears to trim off the very tips of the wings where there’s little meat, the fatty part of the tail which can cause a gamey smell, and any excess fat inside the chicken neck. Carefully scrape out any remaining innards from the cavity with your fingers. Rinse the chicken inside and out under cold running water, then pat it completely dry with paper towels. Ensuring the chicken is dry is key to achieving crispy skin.
Step 3
Let’s make the magical seasoning for brining the chicken! In a bowl, combine 0.5 Tbsp of salt, 40 twists of pepper (or to your taste), and 2 Tbsp of olive oil. Mix well until everything is incorporated. If you’d like a more complex flavor, feel free to use herb salt. I personally love herb salt with a hint of spice! Choose the herb salt that best suits your palate.
Step 4
Now it’s time to generously apply the brining seasoning to the thoroughly cleaned chicken. Make sure to coat the entire outside of the chicken evenly.
Step 5
Be sure to rub the seasoning generously into the cavity as well. However, be mindful not to over-season the wing tips or neck area, as these parts have less meat and can become too salty. A light touch is best for these areas.
Step 6
The brined chicken benefits from a resting period to allow the flavors to meld and deepen. Ideally, let it rest at room temperature for at least 30 minutes. For an even more tender and juicy result, I prefer to refrigerate it for about 1 hour. If time permits, you can certainly brine it for longer.
Step 7
Before skewering the chicken for rotisserie, let’s secure its shape. Gently open the skin near the tail and tuck the chicken legs through the opening. This step helps to keep the legs from splaying out during the rotisserie rotation, ensuring even cooking.
Step 8
Now, carefully thread the chicken onto the rotisserie spit. Ensure the spit passes through the center of the chicken for stability. Don’t worry about the wings; they will naturally settle into place as the chicken cooks.
Step 9
It’s time to cook the chicken! I used the Pulmuone Air Fryer Steam Cook Master 20L. The Pulmuone recipe book suggests cooking a whole chicken (size 8-10) at 200°C (392°F) for 43 minutes. Since my chicken was a bit smaller, I cooked it at 200°C (392°F) for 30 minutes, then increased the temperature to 230°C (446°F) for an additional 5 minutes. While the skin wasn’t perfectly shatteringly crisp, the inside was incredibly moist and tender, which is exactly how I like it. Adjust the cooking time and temperature based on your specific air fryer’s performance.
Step 10
Voilà! Your delicious rotisserie chicken is ready. The spit will be very hot, so carefully remove it and let the chicken rest for a few minutes before serving.
Step 11
Let’s make the mustard sauce to complement the rotisserie chicken! In a small bowl, combine 1 Tbsp of prepared mustard, 1 Tbsp of sugar, 1 Tbsp of 2x apple cider vinegar, and a pinch of salt. Whisk until the sugar is completely dissolved. My mustard sauce has a bold, nose-tingling spiciness. If you prefer a milder kick, start with half the amount of mustard and add more to taste. Enjoy your delicious homemade rotisserie chicken!
