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Air Fryer Jerk Chicken
Make the BEST Air Fryer Jerk Chicken following my easy recipe! Simply marinate chicken thighs in a zesty-spicy homemade Jerk paste and grill to perfection in your air fryer! This tender juicy jerk chicken recipe is a great way to spice up your weekday meals.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 40 mins
Servings: 4
Calories: 536 kcal
Course:
Main Course
Cuisine:
Caribbean
Ingredients
For the marinade
- 6 green onions , roughly chopped
- 1 banana shallot or small red onion
- 4 garlic cloves , peeled and smashed
- 2 Scotch bonnet peppers , stem removed (see note 1)
- 1 ½ inch piece fresh ginger , peeled and roughly chopped
- 2 limes , juice and zest
- 2 tbsp vegetable oil
- 2 tbsp dark soy sauce (optional)
- 2 tbsp brown sugar
- 1 tbsp fresh thyme leaves
- 1 tbsp ground allspice
- ½ tbsp salt
- 1 tsp ground black pepper
For the chicken
- 8 chicken thighs , bone-in skin-on
To serve
- line wedges
- sliced green onions
Instructions
MAKE THE MARINADE
- Place all the marinade ingredients in a food processor or a mini chopper and blend to a coarse paste. Reserve a couple of tablespoons of the marinade in a small jar.
Cup of Yum
MARINATE THE CHICKEN
- Trim any extra skin from the chicken thighs. Place them in a Pyrex container, pour the marinade over it and use tongs to turn the chicken over so that is coated in the marinade. Place in the refrigerator for a minimum of 30 minutes or, ideally, overnight.
AIR FRY
- Preheat the air fryer to 160°C (320°F) for two minutes. Mist the basket with vegetable oil. Place the chicken thighs, skin side down, in the air fryer basket in a single layer. Space them slightly apart so that they can crisp up evenly. Cook for 20 minutes.
- Use tongs to turn the chicken pieces over so that they are skin-side up. Brush the chicken with the reserved marinade. Turn up the heat to 180°C (350°F) and cook for a further 10 minutes or until the skin is crisp and the internal temperature is 85°C (180°F) when checked with a meat thermometer. Rest the chicken for five minutes before serving.
SERVE
- Drizzle the chicken with lime juice and garnish with lime zest and finely sliced spring onions. Delicious served with rice, grilled corn or my avocado salad.
Notes
- NOTE 1: Use two jalapeno chillies, with seeds, for a milder marinade. Use one scotch bonnet (or habanero) and build up to two if you like it spicy. Use gloves to handle the peppers.
Nutrition Information
Calories
536kcal
(27%)
Carbohydrates
17g
(6%)
Protein
39g
(78%)
Fat
38g
(58%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
8g
Monounsaturated Fat
16g
Trans Fat
0.2g
Cholesterol
221mg
(74%)
Sodium
1556mg
(65%)
Potassium
659mg
(19%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
515IU
(10%)
Vitamin C
25mg
(28%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 536
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 17g | 6% |
| Protein | 39g | 78% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 221mg | 74% |
| Sodium | 1556mg | 65% |
| Potassium | 659mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 25mg | 28% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.