Air Fryer Jerk Chicken

I love making this Air Fryer Jerk Chicken recipe with my Jamaican Rice and Peas if I'm entertaining for lunch! Guests love the satisfying taste explosion, of sweet and savory spices. It's a nice change from the day to day and feels like you're dining in the Islands!

This Jerk Chicken Recipe is:

• Easy! Traditional methods for making Jerk Chicken can take hours to make! This chicken is ready in about an hour including marinating time with simple ingredients!
• Flavorful! The Jamaican spice blend and the juicy chicken and crispy exterior result from the even heat circulation from the air fryer!
• Customizable! You can make this dish as spicy as you would like by leaving the seeds in either the Habanero or Scotch bonnet peppers in the marinade. Add traditional green onions for more extra flavor.

• Habanero or Scotch Bonnet Peppers- scotch bonnets are more traditional but habaneros can be a bit easier to find in grocery stores.
• Garlic Cloves - I use mostly dried spices in this recipe but the fresh garlic adds so much flavor. If you need a shortcut, opt for chopped garlic over garlic powder.
• Onion Powder - you can substitute fresh scallions for a more classic method.
• Dried Thyme- you can use fresh if you prefer.
• Salt
• Ground Allspice- allspice really gives this dish its true Jamaican flair.
• Ground Ginger
• Black Pepper
• Olive Oil
• Fresh Lime Juice- fresh lemon juice balances the dish with a beautiful sour element and fresh fragrance.
• Soy Sauce- adds a savory taste and helps to provide a golden color to the skin.
• Brown Sugar- the sweetness of the sugar helps to balance the heat from the peppers and carmelizes the chicken
• Chicken leg quarters- cutting in pieces works nicely in the air fryer to ensure the heat flows around it evenly. You could leave them intact just be sure that the pieces have space between them so the chicken can cook evenly. You could use skin-on chicken breasts but the dark meat will be more flavorful and tender.

• Carefully cut pepper and remove seeds and membrane if desired.
• Place all the marinade ingredients in the food processor and process until smooth.
• Marinate chicken with the seasoning mixture in a large mixing bowl.

• Place chicken in a preheated air fryer basket.
• Flip halfway through cooking time.
• Air Fry until cooked through.

Jerk Chicken is one of Jamaica's most famous dishes. It is made by marinating chicken in a spicy blend of herbs and spices known as "jerk seasoning." The seasoning typically includes ingredients such as allspice, scotch bonnet peppers, thyme, garlic, ginger, and other spices, which are combined to create a complex and flavorful marinade.

Jerk Chicken marinade can be made as spicy as you would like. You can control the heat by removing the seeds and membrane from the scotch bonnet or habanero pepper. Overall it is a a dish with a spicy and smokey flavor profile.

Some great accompaniments to Jerk Chicken are;

• I chose to use onion powder instead of scallions in my quick marinade for Jerk Chicken to save time, but you can substitute scallions if you prefer a more traditional approach.
• To save more time you can replace the homemade jerk seasoning with a premade Jamaican jerk seasoning blend.
• To avoid skin or eye irritation, it's important to be cautious when handling hot peppers and wear food-handling gloves if possible. You can also use cayenne pepper or jalapeno peppers even red pepper flakes for heat if you can't source habaneros or scotch bonnets or if you just want a mild version of jerk chicken.
• If you enjoy spiciness, you can leave the seeds in the pepper when making your marinade.
• For even cooking and crispy skin, make sure to place the chicken in a single layer in the air fryer.
• To ensure that the chicken is fully cooked, check its internal temperature with a meat thermometer and ensure that it has reached 165 degrees Fahrenheit in the thickest part.
• While this chicken is best served fresh, any leftovers can be stored in an airtight container for 2-3 days and reheated in the microwave or air fryer if desired.
• If you need to make a larger batch, you can double the recipe and cook in batches, then keep warm in a 200-degree oven until ready to serve.

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