Air Fryer Barbecue Chicken

Ingredients

Chicken

• 1 whole chicken, 1200 to 1400 g, no more

First marinade

• 1/4 cup vinegar
• 2 tbsp oil
• 2 tbsp lemon juice

Second marinade (overnight)

• 1 tbsp smoked paprika
• 1 tbsp salt
• 1 tsp regular paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp white pepper
• 1 tsp brown sugar
• 1 tsp black pepper
• 1 tsp Maggi seasoning
• 1/4 cup olive oil

Method

1. Clean the chicken well, trim any excess, and cut slits all over with a sharp knife.
2. Marinate in the vinegar, oil and lemon for as long as possible, at least 2 hours.
3. Rub the barbecue spice mix well over the whole chicken, massaging under and over the skin, wrap in cling film and leave until the next day.
4. Place in the air fryer basket back up, breast down, at 170°C for an hour and a quarter, turning in the last 15 minutes to brown the breast.
5. Set it on Arabic or shrak bread and pour all the released juices over it so the bread soaks them up. Serve with rice and garlic sauce.