Air Fryer Jerk Chicken
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!
Servings: 4
Calories: 284kcal
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
Calories: 284kcal | Carbohydrates: 4g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 1169mg | Potassium: 279mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg