Air Fryer Jamaican Jerk Chicken

Name: Air Fryer Jamaican Jerk Chicken
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2.5 lb (1.1 kg) bone-in, skin-on chicken thighs; 4 scallions, chopped; 3 garlic cloves; 1 Scotch bonnet or habanero, seeded (or to taste); 2 tbsp soy sauce; 2 tbsp brown sugar; 2 tbsp lime juice; 1 tbsp neutral oil; 1 tbsp fresh thyme leaves (or 1 tsp dried); 1.5 tsp ground allspice; 1 tsp kosher salt; 1/2 tsp black pepper; Lime wedges, to serve

Jerk is about fragrant heat and sticky edges, not a wall of fire. A wet rub with allspice, thyme, scallion and a controlled hit of Scotch bonnet clings to chicken thighs; the air fryer browns the skin while the meat stays juicy.

48 min total
380°F / 193°C
4 servings
20 min prep

Jump to recipe See steps

Bone-in thighs win

Breast dries before the spices bloom. Thighs forgive the high heat and give you the dark, sticky bits that make jerk worth making.

Heat you can dial

One seeded Scotch bonnet (or habanero) is plenty for most tables. Leave seeds in only if you know your crowd.

Air Fryer Jamaican Jerk Chicken

Prep 20 min · Cook 28 min · Total 48 min · 4 servings

Air Fryer380°F / 193°C

Basket time28 min

Flip / shakeat 14 min

Tested onCosori 5.8 qt, 1700W and Ninja Foodi 6 qt, 1700W

Crowding. Skin needs airflow. Two batches beat pale, steamed jerk.

Step-by-step instructions

Follow each step in order. Photos show what to look for so the basket finish matches the plate.

Marinate

Blend and coat
Blend scallions, garlic, chile, soy sauce, brown sugar, lime juice, oil, thyme, allspice, salt and pepper into a thick paste. Coat the thighs thoroughly. Marinate at least 30 minutes, or overnight in the fridge.
The paste should cling, not run. Overnight gives the allspice and thyme time to move past the skin into the meat. Seed the Scotch bonnet unless you want serious heat.
Tip. Wear gloves when handling Scotch bonnet. The oils cling to skin.
Chicken thighs coated in jerk paste

Air fry

Arrange skin-side up
Preheat the air fryer to 380°F (193°C). Place thighs skin-side up in a single layer.
Skin needs airflow to blister and brown. Crowding traps steam and leaves pale, rubbery patches. Two batches beat one packed basket.
Jerk chicken thighs in the air fryer basket
Cook and flip
Cook 14 minutes. Flip. Cook 12-14 minutes more until skin is browned and the thickest part near the bone reads 175°F (79°C).
Dark sticky edges are the goal. Check near the bone. That is the last place to finish. Sugar in the rub can darken fast; if it looks almost burnt before temp is ready, drop to 360°F for the last few minutes.
Rest and lime
Rest 5 minutes. Squeeze lime over the top and serve.
Resting keeps juices in the meat. Lime brightens the allspice so the heat tastes fragrant instead of flat.
Finished Jamaican jerk chicken with lime