Description
Cuban-Style Air Fryer Roasted Chicken (Cuban Pollo Asado Recipe) brings bold, juicy flavors to your kitchen with just a handful of ingredients. This air fryer method gives you deliciously crispy skin and tender, juicy meat in less than one hour.
Equipment: For this recipe, you only need your Air Fryer, a small bowl, food bag, and an Instant-Read Thermometer for best results.
Ingredients
- 1 Whole Chicken - see notes
- 1 large Fresh Orange juiced (about 1/4 cup of Orange Juice) - see notes
- 2 Limes, juiced (about 1/4 cup Lime Juice)
- 1/4 cup Olive Oil
- 6 Garlic Cloves crushed - fresh is best, but substitute with 1 teaspoon Garlic Powder if needed.
- 1 teaspoon Sweet Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Oregano
- 1 teaspoon Onion Powder
- 1 1/2 teaspoons Kosher Salt
- 1/2 teaspoon ground Black Pepper
- Optional: Fresh Cilantro or Parsley for garnish.
Instructions
- Make the marinade: In a small bowl, combine the marinade ingredients, including garlic, lime juice, orange juice, and spices. Mix well, then pat the chicken dry and loosen the skin.
- Marinate: Place chicken in a gallon-sized food bag, pour marinade over it (reserving 1/4 cup for basting), and rub the marinade all over including under the chicken skin. Let marinate in the fridge for at least 2 hours.
- Temper - Before cooking, bring the chicken to room temperature for about 30 minutes. Preheat the air fryer to 370°F (187°C).
- Cook: Place the chicken (breast down) in the air fryer basket, baste, and set to 35 minutes, then press Start. Flip to the breast side up and baste again. Cook for an additional 15-20 minutes at 370°F. Using a meat thermometer, check the internal temperature in the thickest part to ensure it reaches 165°F before removing.
- Serve: Let the chicken rest for 10 minutes, then carve and serve.
Notes
Chicken: A whole chicken is ideal, but you can use your favorite cut of chicken.
Air Frying Method for Cut-up Chicken Pieces: Preheat the Air Fryer to 380°F (193°C). Place the marinated chicken pieces in a single layer (chicken skin side down), ensuring they aren’t overcrowded. Baste and roast chicken for about 25-30 minutes at 380°F (193°C), flipping and basting again halfway through for even browning. Ensure the internal temperature reaches 165°F before removing. Let the chicken rest for 10 minutes, then serve. If you use bonesless chicken pieces, the cooking time will be approximately 18-20 minutes.
Sour Oranges are typical for this cuban marinade. Since they can be challenging to find, I’ve used a combination of orange and fresh lime juices. Fresh Lemon Juice is also a suitable substitute for lime.
Best tip! For best results, marinate the chicken for at least 2 hours (overnight is even better). Remove the chicken from the refrigerator 30 minutes prior to cooking.
Oven Roasting Method: If you prefer to oven-roast, preheat to 375°F (190°C), place the marinated chicken in a baking dish or on a baking sheet, and roast until the internal temperature reaches 165°F, about 45-60 minutes.
Pairing recipes: Sweet Plantains, Tostones (Green Plantains), Yuca Fries, Avocado and Palmitos Salad.
