Ingredients
Scale
- 4 chicken thighs, skin-on and bone-in
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 1 tablespoon olive oil
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Feel free to substitute chicken breasts or drumsticks if you prefer. And if you’re out of lime, a lemon will do in a pinch. Remember, cooking at home is about making do with what you have, just like my mom used to do.
Instructions
- In a small bowl, whisk together the jerk seasoning, olive oil, lime juice, garlic, ginger, soy sauce, honey, salt, and pepper to form a marinade.
- Place the chicken thighs in a large resealable bag or dish and pour the marinade over them. Seal or cover, and let them marinate for at least 30 minutes in the refrigerator. For deeper flavor, let them marinate overnight.
- Preheat your airfryer to 380°F (193°C). Meanwhile, remove the chicken from the marinade and shake off any excess.
- Arrange the chicken thighs in a single layer in the airfryer basket, skin-side up. Cook for 25-30 minutes, turning halfway through, until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and moist.
Remember the time my dad and I accidentally added too much pepper to our stew? The lesson: taste as you go. Feel free to adjust the seasoning to your liking before committing to the marinade!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: airfryer jerk chicken, recipe, cooking, food
