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Air Fryer Jerk Chicken

This Air Fryer Jerk Chicken is a flavourful Caribbean-inspired dinner featuring juicy chicken coated in a bold homemade jerk marinade, paired with fresh mango salsa and creamy coconut-lime crema. It's easy to make, packed with vibrant flavours, and perfect for both weeknight dinners and summer entertaining.
Prep Time20 minutes
Cook Time35 minutes
Marinating Time2 hours
Total Time2 hours 55 minutes

Ingredients

For Marinade (4 leg quarters):

  • 4 scallions (white & green parts)
  • 1 Small onion
  • 4 Garlic cloves
  • 2 Scotch bonnet peppers
  • 1 tbsp Fresh thyme
  • 1 tbsp Ground allspice
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • 1 tsp Black pepper
  • 1½ tsp Salt
  • 2 tbsp Brown sugar
  • 2 tbsp Soy sauce
  • 1 tbsp Lime juice
  • 1 tbsp White vinegar
  • 1 tbsp Neutral oil

For Mango Salsa:

  • 2 ripe mangoes (diced)
  • ¼ Finely diced red onion
  • ½ Red bell pepper (diced)
  • Juice of 1 lime
  • 2 tbsp Cilantro
  • Pinch of salt

For Coconut-Lime Crema:

  • ½ cup Greek yogurt
  • 2 tbsp Thick coconut milk
  • Zest of 1 lime
  • 1 tsp Lime juice
  • Pinch of salt

Instructions

  • Add the scallions, onion, garlic, Scotch bonnet peppers, fresh thyme, ground allspice, cinnamon, nutmeg, black pepper, salt, brown sugar, soy sauce, lime juice, white vinegar, and oil to a blender. Blend until a smooth, thick paste forms.
  • Coat the chicken leg quarters generously with the jerk marinade, making sure every piece is well covered. Cover and refrigerate for at least 2 hours, although marinating overnight will give the chicken the best flavor.
  • Preheat the air fryer to 190°C (375°F) if required. Arrange the chicken in a single layer, leaving space between each piece. Air fry for 30–40 minutes, flipping the chicken halfway through cooking so it cooks evenly on both sides.
  • During the last 5 minutes of cooking, brush the chicken with a little extra jerk marinade or reserved sauce. Increase the air fryer temperature to 200°C (400°F) and continue cooking until the chicken develops a beautifully glossy, caramelized finish and reaches an internal temperature of 74°C (165°F).
  • While the chicken cooks, combine the diced mangoes, red onion, red bell pepper, lime juice, chopped cilantro, and a pinch of salt in a bowl. Toss gently until everything is evenly mixed, then refrigerate until ready to serve.
  • In a small bowl, stir together the Greek yogurt, thick coconut milk, lime zest, lime juice, and a pinch of salt until smooth and creamy.
  • Plate the hot jerk chicken alongside a generous spoonful of mango salsa. Finish with a drizzle of the coconut-lime crema and serve immediately.

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