Duo Crisp + Air Fryer - Mojo Roast Chicken


  • 2 tsp ground cumin
  • 2 tsp coarse salt
  • 2 tsp dried oregano
  • 2 tsp chili powder
  • 1 tsp brown sugar
  • 1 tsp pepper
  • 1 whole chicken
  • 2 bay leaves
  • 1 small onion
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/2 Serrano chili pepper
  • 1 tbsp Dijon mustard
  • 4 cloves garlic
  • 2 cups sodium-reduced chicken broth
  • Stir together cumin, salt, oregano, chili powder, brown sugar and pepper; rub spice mixture all over and inside chicken cavity. Place chicken in large resealable plastic bag; add bay leaves and onion.
  • Whisk together orange juice, lime juice, lemon juice, 3 tbsp oil, Serrano, mustard and garlic; pour into bag. Seal bag; place bag on tray or in bowl. Refrigerate for at least 4 hours or overnight.
  • Remove chicken from marinade; reserving marinade. Place chicken breast side down in inner pot of Instant Pot Duo Crisp + Air Fryer. Add broth and reserved marinade.
  • Place lid on pot and lock into place to seal. Select Pressure Cook/Manual setting on High Pressure for 20 minutes.
  • When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
  • Using tongs, remove chicken from inner pot; drain cooking liquid. Pat chicken dry with paper towel.
  • Ensure that inner pot is dry; place air fryer basket or trivet in pot. Drizzle remaining oil over chicken; place chicken breast side up in basket. 
  • Using Air fryer Lid select  Roast  at  400°F for  25 minutes; continue to roast, if needed, for 5 minutes or until internal temperature of chicken reaches 165°F. Let stand for 10 minutes. 
  • Slice chicken; serve with any drippings if desired.
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