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Nicole Kendrick
@goldengracekitchen
00:15
Prep
01:00
Cook
00:10
Rest
01:25
Total Time
Ingredients & Directions
Directions
Chicken Fajitas
5-7
mini sweet peppers
1
lime, juiced
salt & pepper, to taste
1
1 tablespoon
olive oil
2 tablespoons
taco seasoning
fajita components: tortillas, sour cream, shredded cheese, tomatoes, guacamole, pico de gallo, etc
- Slice sweet peppers and add them to a small bowl.
- Sprinkle peppers with salt, pepper and some lime juice.
- Remove wrapper from the whole chicken, discard giblet pack, and pat dry with paper towels.
- Stuff the inside of the chicken with as many pepper slices as will fit (may vary depending on the size of the chicken).
- Tie the legs together with kitchen twine to help keep the peppers in the cavity while cooking.
- Completely cover the entire chicken with olive oil (may take more than 1 tablespoon depending on size of chicken), and then pat it with taco seasoning until completely covered.
- Spritz the bottom of your air fryer tray or basket with a little olive oil spray and place the chicken in with the breast side down.
- Air fry at 380°F for 30 minutes.
- Flip the chicken over in the basket/tray so that it is breast side up and continue to cook for another 25-30 minutes or until the internal temperature of the chicken reaches 165°F.
- Allow the chicken to rest and cool down for about 10 minutes before removing from the basket/tray.
- Remove the twine from the legs, remove the peppers from the cavity and use 2 forks to shred the meat and seasoned skin from the bones.
- Serve with you favorite fajita toppings or over rice with beans or a salad.
Tips from Nicole:
- Use gloves to coat the whole chicken in olive oil for less of a mess!
- Add tomatoes, onions and extra peppers to the air fryer basket during the last 10 minutes of cooking and serve alongside the rotisserie chicken fajita meat.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Air Fryer Rotisserie Chicken Fajitas
Nicole Kendrick
@goldengracekitchen
Yield: 5-6
00:15
Prep
01:00
Cook
00:10
Rest
01:25 Total Time
Ingredients
Directions
Chicken Fajitas
5-7
mini sweet peppers
1
lime, juiced
salt & pepper, to taste
1
1 tablespoon
olive oil
2 tablespoons
taco seasoning
fajita components: tortillas, sour cream, shredded cheese, tomatoes, guacamole, pico de gallo, etc
- Slice sweet peppers and add them to a small bowl.
- Sprinkle peppers with salt, pepper and some lime juice.
- Remove wrapper from the whole chicken, discard giblet pack, and pat dry with paper towels.
- Stuff the inside of the chicken with as many pepper slices as will fit (may vary depending on the size of the chicken).
- Tie the legs together with kitchen twine to help keep the peppers in the cavity while cooking.
- Completely cover the entire chicken with olive oil (may take more than 1 tablespoon depending on size of chicken), and then pat it with taco seasoning until completely covered.
- Spritz the bottom of your air fryer tray or basket with a little olive oil spray and place the chicken in with the breast side down.
- Air fry at 380°F for 30 minutes.
- Flip the chicken over in the basket/tray so that it is breast side up and continue to cook for another 25-30 minutes or until the internal temperature of the chicken reaches 165°F.
- Allow the chicken to rest and cool down for about 10 minutes before removing from the basket/tray.
- Remove the twine from the legs, remove the peppers from the cavity and use 2 forks to shred the meat and seasoned skin from the bones.
- Serve with you favorite fajita toppings or over rice with beans or a salad.
- Use gloves to coat the whole chicken in olive oil for less of a mess!
- Add tomatoes, onions and extra peppers to the air fryer basket during the last 10 minutes of cooking and serve alongside the rotisserie chicken fajita meat.
