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Multi-Cooker Cilantro Lemon Chicken

This fall-off-the-bone cilantro chicken with lemon is very easy to prepare and is a wonderful way to cook a whole chicken. —Taste of Home Test Kitchen
  • Total Time
    Prep: 25 min. Slow-Cook: 4 hours Air-Fry: 25 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon grated lemon zest
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 cup white wine or chicken broth
  • Flaked sea salt, optional

Directions

  • In a small bowl, combine cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around chicken breast, leg and thigh. Rub cilantro mixture under skin. Rub any remaining mixture into the cavity. Drizzle with remaining 1 tablespoon oil. Sprinkle with paprika and pepper.
  • Place chicken on wire rack with handles. Lower into inner pot of a large multi-cooker; add wine. Cover with glass lid. Press slow cook function; select poultry setting. Set to short cook time (4 hours). Start.
  • Remove glass lid. Cover with air frying lid. Press air fry function; select poultry setting. Press timer; set to 25 minutes. Start. Chicken should reach 170°-175° and be lightly browned. If desired, sprinkle with flaked sea salt before serving.
Nutrition Facts
5 ounces cooked chicken: 375 calories, 24g fat (5g saturated fat), 104mg cholesterol, 878mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 33g protein.

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