the Sage Test Kitchen
Air-Fried Jerk Chicken
the Smart Oven™ Air Fryer XL
45 mins total time
20 mins active time
Easy
Serves 4
Ingredients
Measurements:
3 spring onionschopped
2 tbsp finely grated ginger
2 cloves garlic
2 habanero or scotch bonnet chilliseeds 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_376x500.jpg)
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, using a probe, 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.