the Breville Test Kitchen

Air-Fried Jerk Chicken

Name: Air-Fried Jerk Chicken
Cook time: 1200 s
Total time: 2700 s
Yield: Serves 4–6
Ingredients: 3 green onions - chopped; 2 tbsp finely grated ginger; 2 cloves garlic; 2 habanero chillies - seeds removed, coarsely chopped; 1½ tsp fresh thyme leaves; 2 tsp finely grated lime zest; 2 tbsp fresh lime juice; 2 tbsp soy sauce; 2 tbsp olive oil; 1½ tsp ground allspice; ½ tsp ground nutmeg; ¼ tsp ground cinnamon; 2 tsp dark brown sugar; 1 tsp coarse salt; ½ tsp freshly ground black pepper; 6 (1.4 kg) chicken thighs (with skin and bones) - trimmed; Coriander leaves; Lime wedges

Big on flavour, this recipe is everything you want jerk chicken to be. If you’ve got more time marinate the chicken overnight to get the maximum flavour experience.

the Smart Oven™ Air Fryer XL

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45 mins total time

20 mins active time

Easy

Serves 4–6

Ingredients

Measurements:

3 green onions
chopped
2 tbsp finely grated ginger
2 cloves garlic
2 habanero chillies
seeds removed, coarsely chopped
1½ tsp fresh thyme leaves
2 tsp finely grated lime zest
2 tbsp fresh lime juice
2 tbsp soy sauce
2 tbsp olive oil
1½ tsp ground allspice
½ tsp ground nutmeg
¼ tsp ground cinnamon
2 tsp dark brown sugar
1 tsp coarse salt
½ tsp freshly ground black pepper
6 (1.4 kg) chicken thighs (with skin and bones)
trimmed

To serve

Coriander leaves
Lime wedges

Instructions

1
Place all the jerk ingredients, except the chicken in a blender and blend, scraping down the side occasionally, until pureed.
2
Place the chicken in a large bowl. Add the jerk seasoning and turn to coat. Chicken can be cooked straight away or refrigerated overnight.
3
Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Air Fry, Super Convection, 200°C, for 25 minutes. Press Start for P2, set the oven to Air Fry, Super Convection, 175°C, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
4
For easy cleaning and to avoid burning, line the roasting pan with foil and place the grilling rack on top. Place the chicken, skin side up on the rack.
5
Once preheated, place the pan in the oven. When the oven signals after P1, rotate the pan and continue cooking P2.
6
The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 74°C. If not, cook it a little longer.
Tip: The size of the chicken thighs can alter the cooking time. For best results, test for doneness 3 to 5 minutes before the end of the cook.
7
Remove from the oven. Cover loosely with foil and let it rest for 5 minutes.
8
Serve the chicken with coriander and lime wedges.