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Ninja Foodi Whole Chicken sitting on cutting board
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4.87 from 23 votes

Steam & Crisped Whole Chicken in the Ninja Foodi

Perfectly cooked and crisped chicken using the Ninja Foodi functions of steam & air crisp.
Prep Time5 mins
Cook Time1 hr 12 mins
Total Time1 hr 17 mins
Course: Dinner
Cuisine: American
Servings: 6 people
Calories: 257kcal
Author: Louise


  • 4-5 pound chicken thawed
  • 1 Tablespoon olive oil

Seasoning Blend

  • 1 teaspoon fine grind sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme leaves


  • 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.
  • 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.
  • 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.
  • 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!



This recipe is for using the steam function and the air crisp function on the Ninja Foodi, if you want to use a different cooking method please read the post for important details, but here are the basics. 
Pressure Cooker ONLY: PC on high for 4 minute per pound with at least a 10 minute natural release. Make sure your chicken has reached an internal temperature of 165℉/74℃
Air Crisp ONLY: Air Crisp on 375℉/190℃ for 55-65 minutes or until the internal temperature of the chicken is 165℉/74℃
Pressure Cook & Air Crisp: Please read the post for details so you can make the appropriate calculations for your size chicken. For a 6 pound chicken, Pressure Cook for 14 minutes with a 10-minute natural release and air crisp for 20 minutes or until the internal temperature reaches 165℉/74℃
Always remember that temperature and timings are guidelines only, there are many variables that will affect the way your food cooks. 


Calories: 257kcal | Carbohydrates: 1g | Protein: 20g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 464mg | Potassium: 213mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg