Jerk Chicken Thighs
This air fryer Jamaican jerk chicken thighs recipe is incredibly easy to make and explodes with Caribbean flavor in every bite.
Servings: 6
Calories: 513kcal
Equipment
Ingredients
- 6 boneless skinless thighs
- 1 tbsp garlic olive oil
- 3 ⅓ tablespoon jerk seasoning
- ½ teaspoon salt more or less to taste
Optional Pasta Recipe
- 12 oz spaghetti
- 1 stick butter
Instructions
- Wash the thighs and pat them dry with paper towels.
- Mix the oil and seasoning to create a paste.
- Thoroughly coat both sides of the thighs with the rub.
- Air fry the chicken at 380 degrees for 8 minutes. Then, flip the chicken and air fry for another 5 to 7 minutes until the internal temperature reaches 165 degrees. Be careful not to overlap the chicken to prevent uneven cooking.
Optional Pasta
- Boil the pasta according to the package directions for al dente. Drain the pasta, then add it back into the pot.
- Add a stick of butter or dairy free butter to the pasta and let it melt completely while stirring. Then, add the juice from cooking the chicken in the air fryer to the pot. Stir.
- Cut the chicken into bite-sized pieces, stir into the pasta, and enjoy.
Video
Notes
Tips
- Preheat your air fryer for even cooking and correct cooking times.
- Hold the chicken as close to the bottom of the sink as possible and use a gentle stream of water to avoid splashing as you rinse.
- Wash the sink and counters immediately after rinsing the chicken.
- Marinate the chicken for 30 minutes to an hour for maximum flavor.
- Check your chicken for doneness with a meat thermometer for maximum flavor and food safety.
- Let the chicken thighs rest for 5 to 10 minutes before serving to redistribute the juices.
Nutrition
Calories: 513kcal | Carbohydrates: 45g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 492mg | Potassium: 495mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1816IU | Vitamin C: 0.03mg | Calcium: 41mg | Iron: 2mg
