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Air Fryer Jerk Chicken

Authentic Jamaican jerk chicken made crispy in the air fryer, with a homemade scotch bonnet and pimento marinade.
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Prep Time 15 minutes
Cook Time 38 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean, Jamaican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinate
  • 1/2 green + 1/2 yellow or red bell pepper or 1 whole, roughly chopped
  • 10-15 whole pimento berries allspice berries
  • 1 tbsp ground allspice or jerk seasoning
  • 1 tsp salt omit if your seasoning contains salt
  • 1 onion roughly chopped
  • 5 garlic cloves
  • 1 small piece fresh ginger
  • 1 scotch bonnet deseed for less heat
  • 1 bunch scallions/spring onions green parts only
  • 1 small bunch fresh thyme or 1 tsp dried
  • 2-3 tbsp vinegar apple cider or white
For the Chicken
  • 1 small-medium chicken 1000-1200g, skin on, cut into ~12 pieces
  • 1 tbsp allspice or jerk seasoning for the dry coat

Method
 

Instructions
  1. Blend all the marinade ingredients into a fine paste.
  2. Pat the chicken dry. Coat every piece on both sides with the 1 tbsp dry allspice, mixing well.
  3. Add the blended marinade and rub it into both sides of every piece until fully coated.
  4. Cover and marinate 30 minutes to 1 hour on the counter, or overnight in the fridge for deeper flavour.
  5. Arrange skin-side down in a single layer in the air fryer basket (use a liner; add 1 tbsp water in the drawer to reduce smoke). Air fry at 180C for 20 minutes.
  6. Turn all pieces, brush with a little more marinade, and air fry 15-18 minutes more, until charred and cooked through (75C internal).
  7. Rest 5 minutes and serve with rice and peas or mash.

Notes

Approx. per serving: 350 kcal, 30g protein, 22g fat, 4g carbs.