Air fryer Spatchcock Kyckling

Air Fryer Spatchcock Kyckling (Spatchcock Chicken) is a great way to cook a whole chicken quickly and evenly in the air fryer. The spatchcock method, where the backbone of the chicken is removed and the bird is flattened, allows for more even cooking and crispy skin. Here’s a simple and flavorful recipe to make this dish:

Air Fryer Spatchcock Kyckling (Spatchcock Chicken)

Ingredients:

• 1 whole chicken (about 1.5 to 2 kg)

• 2 tablespoons olive oil

• 1 tablespoon paprika (smoked or regular)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon dried thyme (or fresh, finely chopped)

• 1/2 teaspoon dried rosemary (or fresh, finely chopped)

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper (freshly ground)

• 1 lemon, halved (for extra flavor)

• 1-2 garlic cloves, smashed (optional, for extra aromatics)

Instructions:

1. Prepare the Chicken:

   • First, remove the backbone from the chicken using sharp kitchen shears or a knife. To do this, cut along both sides of the backbone and remove it.

   • Once the backbone is removed, press down on the breastbone to flatten the chicken (you may hear a slight crack). This is the spatchcock method!

2. Season the Chicken:

   • Pat the chicken dry with paper towels to ensure the skin crisps up during cooking.

   • Rub the chicken with olive oil all over, ensuring it’s evenly coated.

   • Mix the paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper in a small bowl.

   • Season the chicken generously with the spice mix, making sure to rub it under the skin as well, for extra flavor.

   • Optionally, stuff the cavity with lemon halves and garlic cloves for a fragrant, citrusy aroma while cooking.

3. Preheat the Air Fryer:

   • Preheat the air fryer to 200°C (390°F) for about 5 minutes.

4. Air Fry the Chicken:

   • Place the spatchcocked chicken skin-side down in the air fryer basket.

   • Cook at 200°C (390°F) for 20 minutes.

5. Flip the Chicken:

   • After 20 minutes, carefully flip the chicken so it’s skin-side up.

   • Continue cooking at 200°C (390°F) for another 20-25 minutes, or until the skin is golden and crispy, and the internal temperature reaches 75°C (165°F) when measured at the thickest part of the thigh.

6. Rest the Chicken:

   • Once the chicken is cooked, remove it from the air fryer and let it rest for 10 minutes before carving. This allows the juices to redistribute.

7. Serve:

   • Slice the chicken into portions and serve with your favorite sides like roasted vegetables, mashed potatoes, or a simple salad.

Tips for Perfect Air Fryer Spatchcock Chicken:

• Dry the skin thoroughly before seasoning for maximum crispiness.

• You can marinate the chicken for a few hours before cooking to enhance the flavor, but the seasoning mix works well for a quick recipe.

• Use an instant-read thermometer to ensure the chicken is fully cooked (the internal temp should be at least 75°C or 165°F).

• The air fryer crisps the skin quickly, but always check the chicken around the 20-minute mark to avoid overcooking.

This method results in juicy, flavorful chicken with a crispy, golden skin in no time. Enjoy! Let me know how it turns out or if you’d like more air fryer tips.