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Jerk Air-Fry Chicken

Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

This recipe is inspired by the tradition of Jamaican jerk, a wildly flavorful spice rub used to enhance proteins — notably chicken. While you can find premade jerk seasoning blends in most grocery stores, making your own is a satisfying kitchen DIY project! Once you’ve concocted this beautifully fragrant spice mix, rub it on a Whole Chicken, allow a nice long time to marinate, and then air-fry for an incredible meal.


  • 1 4-5 lb Bell & Evans Whole Chicken
  • 8 Green onions, chopped
  • 1 Yellow onion, chopped
  • 4 Scotch bonnet chilies, seeded, chopped
  • 1 2-inch knob Ginger, peeled, chopped
  • 5 cloves Garlic, peeled
  • 3 TB Minced fresh thyme
  • 2 TB Ground all-spice
  • 2 TB Soy sauce
  • 2 TB Brown sugar
  • 2 tsp Kosher salt
  • 2 tsp Black pepper
  • 1/2 cup Vegetable oil
  • 1 TB Apple cider vinegar
  • 2 Limes, juiced


  1. On a rimmed baking sheet, pat chicken dry with paper towels.
  2. In a food processor or blender, puree remaining ingredients until smooth, about 30 seconds to 1 minute.
  3. Rub sauce over chicken, and under skin. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  4. Brush the excess sauce off of the chicken. Place the chicken, breast-side-down in the air fryer basket. Cook at 350°F until light golden-brown, about 30 minutes. Flip the chicken over and cook for 30 to 45 minutes, or until the internal temperature reaches 165°F. Allow the chicken to rest for 10 minutes before serving. Serve and enjoy.

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