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.
1 ½inchpiece fresh ginger, peeled and roughly chopped
2limes, juice and zest
2tbspvegetable oil
2tbspdark soy sauce(optional)
2tbspbrown sugar
1tbspfresh thyme leaves
1tbspground allspice
½tbspsalt
1tspground black pepper
For the chicken
8chicken 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.
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.
Video
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.