Jamaican Jerk Chicken


  • 4 chicken thighs, bone-in and skin-on
  • 5-6 chicken drumsticks
  • 2 limes, for serving
  • 4-5 scotch bonnet peppers or habaneros, stems removed
  • 1 bunch scallions, roughly chopped
  • 2-inches ginger, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 1 shallot, roughly chopped
  • 1 tsp freshly grated nutmeg
  • 3 tbsp fresh thyme leaves, roughly chopped
  • 1 tbsp ground allspice
  • 1 tbsp bay leaves, ground
  • 2 tsp ground black pepper
  • 1 tbsp salt
  • 2 tbsp dark brown sugar
  • 1/3 cup soy sauce
  • 4 large limes, zested and juiced
  • ¼ cup white vinegar
  • ½ vegetable oil
  • 2 ripe plantains, sliced ½ inch on bias
  • 1 tbsp vegetable oil
  • Combine all marinade ingredients in a food processor. Blitz on high speed until a thick paste has formed. Taste and adjust seasoning if necessary. To note: scotch bonnet peppers are spicy. To reduce the heat, remove the seeds before blending into the marinade, or reduce the quantity of peppers.
  • In a large mixing bowl, toss the chicken thighs and drumsticks with the marinade, ensuring every piece is thoroughly coated.
  • Cover with plastic wrap and marinade in the fridge for 2-4 Hours.
  • Meanwhile, toss the plantain wedges with vegetable oil.
  • Preheat the left-side of the Instant Versazone on Air Fry at 375°F for 20 Minutes, and the right-side on Air Fry at 385°F for 11 Minutes.
  • Place chicken on the left side, careful not to crowd the basket. Dollop extra marinade on top. Do not rotate chicken in the air fryer throughout cooking.
  • Place plantains on the right side, careful not to crowd the basket. Flip the plantains after 6-7 Minutes.
  • Continue cooking in batches until all chicken and plantains are finished.
  • Serve Jerk Chicken warm with lime wedges. Enjoy!
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