Air-fryer Rotisserie Chicken & Cornmuffins

Succulent air fryer rotisserie chicken resting after cooking
These golden corn muffins are soft and moist

When I received my new air-fryer oven, I already new what the first dish I wanted to try- rotisserie chicken. Many years ago, I ate at the Kenny Roger’s Roasters in Athens, Greece. These restaurants were in random places internationally. I love the flavor.
This recipes is pretty much a copy of the chicken and the corn muffins, which takes cornbread to another level. serve with BBQ baked beans and slaw.

WINE NOTE: A Californian oaked Chardonnay or any Burgundy style Chardonnay is a good pairing with the chicken and the muffins.

For the Chicken

1 Chicken medium size (check your air fryer instructions for maxium size)
1/2 cup/125g Sea salt

For the marinade

  • 1/2 tsp black pepper
  • 1/4 tsp mustard powder
  • 1/4 cup lime juice
  • 1/4 cup sunflower or rapeseed oil
  • 1/4 cup soy sauce
  • 1 TBSP honey
  • 1 TBSP tomato paste
  • 1/4 tsp liquid smoke

For the dry rub

  • 1 TBSP kosher salt
  • 1/4 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tsp smoked paprika
  • 1/4 tsp white pepper
  • 1 tsp dried thyme leaves

Place chicken in a dish. Coat the chicken in the sea salt and leave for 20 minutes. Rinse the salt from the chicken and pat dry.

Mix the marinade ingredients. Rub over the chicken, then cover the chicken. place the chicken in the refrigerator for 24 hours.

Let the chicken return to room temperature before cooking. (around half an hour). Blend the dry rub and rub over the chicken.

Load the chicken on the rotisserie, according to your air-fryer instructions.

Heat the air-fryer on the rotisserie chicken function, then cook chicken for around 40 minutes, or until the internal temperature reaches 165F / 75C

For the Corn Muffins

1/2 cup Butter
2/3 cup Sugar
1/4 cup Honey
2 Large eggs lightly beaten
1/2 tsp Salt
1 1/2 cups All purpose flour (Plain flour)
3/4 cup Yellow cornmeal
1/2 tsp Baking powder
1/2 cup Milk
3/4 cup Frozen sweetcorn

Heat air fryer to 320F/160C.

Place all of the ingredients in a stand mixer & blend together.

Spoon the mixture into silcone cupcake holders

Cook for 16-20 minutes, checking with a toothpick.

(Regular oven- 400F/200C 20-25minutes)