- 1 whole chicken (about 3–3.5 lb / 1.4–1.6 kg)
- 4 cloves garlic finely minced
- 1 tbsp Dijon mustard
- 1½ tsp chili paste
- 1½ tbsp mayonnaise
- 2½ tbsp soy sauce
- 2 tbsp oil canola or avocado oil
- 1½ tsp smoked paprika
- 1 tbsp chicken seasoning blend
- Black pepper to taste
- Salt if needed, soy sauce already adds salt
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
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Smaller 3–4 quart air fryers should use a chicken no larger than 2.5 lb (1.1–1.2 kg).
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Always cook breast-side up first to keep the meat juicy.
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Cooking times vary by model
