Airfry Jamaican Jerk Chicken Recipes

AIRFRY JAMAICAN JERK CHICKEN

Steps:

• Combine all marinade ingredients (excep chicken) in small bowl. Mixed well.
• Pour the marinade mixture into ziploc with chicken. Shake the bag then marinade at least 3 hours. I recommended to marinade for 24 hours.
• Put an aluminum foil on the airfryer rack and arrange the marinade chicken.
• Preheat airfryer 180 C for 3 minutes. Airfry 180 C to 20 minutes. Flip halfway through cooking time.
• Serve warm with rice and salsa of your choice.

AIR FRYER JERK CHICKEN WITH SPICY BBQ SAUCE

Steps:

• Preheat an air fryer to 380 degrees F. Line the basket with parchment paper and spray the parchment with cooking spray.
• For the chicken: Combine the brown sugar, allspice, cinnamon, ginger, thyme, granulated garlic, onion powder, cayenne, nutmeg, salt and pepper in a large resealable bag and mix to combine. Add the chicken, in batches if necessary, and shake to coat the pieces completely.
• Let the chicken rest while you make the BBQ sauce: Place the brown sugar, scallions, garlic, ginger, jalapeños, soy sauce, lime juice, tamarind paste, vinegar, cinnamon, thyme, salt and pepper in a food processor and add 1/2 cup water. Pulse until well blended, making sure the ginger is incorporated. Transfer to a small saucepan and simmer over low heat for 15 minutes to meld the flavors, stirring every few minutes.
• Place the chicken, skin side down, in the prepared basket, making sure the pieces don't touch (cook the chicken in batches if necessary). Cook for 12 minutes.
• Remove the basket from the fryer, flip the chicken with tongs, and baste with BBQ sauce. Continue cooking until an instant-read thermometer inserted in the thickest part of a thigh reads 165 degrees, about 12 minutes more. Serve the remainder of the BBQ sauce on the side with the finished chicken.