Air Fryer Jerk Chicken
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Prep Time
5 mins
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Cook Time
5 mins
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Marinating Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
284 kcal
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Course
Main Course
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Cuisine
Jamaican
Air Fryer Jerk Chicken
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This air fryer jerk chicken is loaded with bold spice, crispy skin, and tender, juicy meat. And it's all done to perfection in the air fryer!
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Ingredients
- 1 habanero or scotch bonnet pepper stems and seeds removed for less heat
- 1-2 cloves cloves garlic
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon allspice ground
- ½ teaspoon ginger ground
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoon soy sauce
- ½ teaspoon brown sugar
- 3 chicken leg quarters cut into pieces
- cooking spray
Instructions
- On a cutting board (wearing food-handling gloves) slice the habanero or scotch bonnet pepper in half and remove the seeds and membrane. If you enjoy spicy food you can leave in the seeds and membrane.
- Add the habanero or scotch bonnet pepper, 1 clove of garlic, the spices, lemon juice, olive oil, and soy sauce to a food processor and process until emulsified and the pepper and garlic are finely minced.
- Marinate the chicken pieces with the marinade for at least 30 minutes, if not overnight in a bowl covered in plastic wrap or in a resealable bag.
- Then preheat the air fryer to 400 degrees for 5 minutes.
- Remove the chicken from the marinade and place it in a single layer on the preheated air fryer basket coated in cooking spray.
- Cook for 13 minutes at 380 degrees. Flip and cook for an additional 12 minutes or until the chicken reaches an internal temperature of 165 degrees.
- Serve immediately garnished with fresh thyme or lime slices! If you need ideas on what to serve with jerk chicken have a look here. I think you'll be glad you did. Enjoy every bite.
Notes
- Recipe Success Tips
- Traditional Jerk Chicken marinade can include scallions, I opted for onion powder for a quick marinade but feel free to substitute scallions if you prefer.
- Be very careful when handling hot peppers use food-handling gloves if possible to prevent skin or eye irritation.
- If you like spicy food leave the seeds in the pepper for your marinade.
- Be sure to place chicken in a single layer in the air fryer for even cooking and that perfect crispy skin.
- Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees in the thickest part of the meat.
- This chicken is best the day it’s made however If there are leftovers they can be stored in an airtight container for 2-3 days. Leftovers can be reheated in the microwave or in the air fryer if desired.
- Double the recipe and cook in batches. Keep warm in a 200-degree oven until ready to serve.
Nutrition Information
Show Details
Calories
284kcal
(14%)
Carbohydrates
4g
(1%)
Protein
19g
(38%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
106mg
(35%)
Sodium
1169mg
(49%)
Potassium
279mg
(8%)
Fiber
0.5g
(2%)
Sugar
1g
(2%)
Vitamin A
125IU
(3%)
Vitamin C
7mg
(8%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 106mg | 35% |
| Sodium | 1169mg | 49% |
| Potassium | 279mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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