Cooking a whole chicken in an air fryer might sound ambitious. But with the right technique and a properly sized basket, it’s one of the easiest ways to get juicy meat and crispy skin without turning on the oven. This recipe is specifically for extra-large capacity air fryers. It is making it perfect if you cook for a family or like meal prepping for several days.
Unlike dry, overcooked air-fried chicken, in this version we deeply marinate and butterfly the chicken. This helps it cook evenly and stay incredibly tender. The marinade combines familiar pantry staples. Mustard, soy sauce, paprika, garlic, and a touch of mayo—for flavour that’s bold but balanced, with just enough richness to create a beautiful golden crust.
If you’ve ever struggled with fitting a whole chicken into your basket or figuring out the right air fryer temperatures and cooking times, this step-by-step method removes the guesswork. The recipe is written for a 6–7 quart air fryer, but you’ll also find size tips for smaller models.
Juicy Marinated Whole Chicken in an Air Fryer
Ingredients
Equipment
Method
- Prep the chickenRinse the chicken under cold water and remove any remaining feathers or excess fat. Pat dry with paper towels.
- Butterfly the chickenPlace the chicken breast-side down. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone to flatten. (You can freeze the backbone for stock.)
- Lightly tenderizeCover the chicken with plastic wrap and gently pound it on both sides with a meat tenderizer to even out thickness.
- Make the marinadeIn a large bowl, mix garlic, mustard, chili paste, mayo, soy sauce, oil, paprika, chicken seasoning, and black pepper.
- MarinateRub the marinade generously over and under the skin. Cover tightly and refrigerate for at least 4 hours, preferably overnight. Remove from the fridge 45–60 minutes before cooking.
- First air-fry stageLightly oil the air fryer rack. Place the chicken skin-side up. Cook at 320°F (160°C) for 30 minutes.
- Flip and finishCarefully flip the chicken. Brush with remaining marinade if you want a deeper color. Increase temperature to 360°F (180°C) and cook for 35–40 minutes.
- Check donenessInternal temperature should reach 165°F (74°C) in the thickest part. If needed, lower heat back to 320°F and cook an additional 10–15 minutes
Notes
- Smaller 3–4 quart air fryers should use a chicken no larger than 2.5 lb (1.1–1.2 kg).
- Always cook breast-side up first to keep the meat juicy.
- Cooking times vary by model
Final thoughts
This air fryer whole chicken recipe proves that you don’t need a rotisserie or a full-size oven to make a beautifully cooked chicken with crispy skin and juicy meat. By butterflying the chicken and using a bold, well-balanced marinade, you get even cooking, rich flavour, and reliable results every single time.
What makes this method especially practical is how adaptable it is. Whether you’re preparing a Sunday family dinner, cooking ahead for the week, or hosting guests, an extra-large air fryer turns a whole chicken into a low-effort, high-reward meal. Pair it with roasted vegetables, a fresh salad, or even shred the leftovers for wraps and bowls throughout the week.
Once you try this method, it’s likely to become a regular in your rotation. Simple ingredients, minimal cleanup, and consistently great texture make this air fryer whole chicken a recipe worth saving—and repeating.
