Steam & Crisped Whole Chicken in the Ninja Foodi

Steam & Crisped Whole Chicken in the Ninja Foodi

from thesaltedpepper.com
Dinner
77 min
257 kcal / serving

Perfectly cooked and crisped chicken using the Ninja Foodi functions of steam & air crisp.

Ingredients

  • 4 poundchicken (thawed)
  • 1 tablespoonolive oil
  • 1 teaspoonfine grind sea salt
  • ½ teaspoonblack pepper
  • ½ teaspoononion powder
  • ½ teaspoongarlic powder
  • ¼ teaspoondried thyme leaves

Directions

  1. 1

    Make sure your chicken is completely thawed and I recommend seasoning it 8-24 hours in advance. To season the chicken, blot dry with paper towels and lightly spritz the chicken with oil. Sprinkle the seasoning blend on the underside of the chicken first and then place it on the rack that you are going to cook it on. Season the top of the chicken. Refrigerate on the rack (I put a tray or plate under it) until 90 minutes before you want to cook your chicken.

  2. 2

    Remove the chicken 90 minutes before cooking and allow to come to room temp. If you have not seasoned your chicken yet, do that now.

  3. 3

    Add 1 cup of chicken broth to the inner pot and place the rack with the chicken into the inner pot. Put the pressure lid on and make sure the valve is to the vent position. Select the steam function and set the time for 6 minutes. When the time is up, remove the pressure lid and close the crisping lid. You do not need to remove the liquid.

  4. 4

    Select the air crisp function and the temperature of 375℉/190℃ for 60 minutes. Do not open the lid for at least 30 minutes. Begin checking the temperature after 40 minutes and at least every 5-10 minutes until it reaches an internal temperature of 165℉/74℃. It may not take the entire 60 minutes, so make sure to use a thermometer so you don't overcook your chicken. Allow the chicken to rest for a full 10 minutes before carving. Enjoy!