Jerk Chicken
Jerk Chicken features drumsticks and thighs coated in scotch bonnet peppers, allspice, and thyme; air fry at 380°F for 22 minutes until fiery, aromatic, and smoky-charred.
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Method
- 1
Blend all marinade ingredients into a paste.
- 2
Score chicken pieces deeply. Coat with jerk paste. Marinate 4 hours minimum (overnight is best).
- 3
Air fry at 380°F for 20-22 minutes, flipping halfway, until charred and internal temp reaches 175°F.
- 4
Squeeze lime over the chicken.
- 5
Serve with coconut rice, fried plantains, and coleslaw.
Pro tip. Scotch bonnets are VERY hot — use habaneros for slightly less heat, or seed them completely for flavor without fire. The longer you marinate, the deeper the flavor. Score the chicken deeply so the spices penetrate.
Why the air fryer wins here
- Ready in 22 minutes. The same dish takes about 40 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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