jerk chicken thighs
Ingredients
Boneless, skinless chicken thighs
Jerk seasoning, both dry and marinade
Maggi all-purpose seasoning
Pimento sauce
Green seasoning
Garlic powder
Salt
Black pepper
Smoked paprika
BBQ Sauce
Fresh lime or lemon
Apple cider vinegar
Instructions
Clean and prep the chicken. Trim any excess fat from the chicken thighs. Clean the chicken with fresh lime or lemon and apple cider vinegar, then drain and pat dry.
Add the dry seasonings. Season the chicken with garlic powder, salt, black pepper, smoked paprika, Maggi all-purpose seasoning, and dry jerk seasoning. Make sure you're seasoning both sides of the thighs.
Add the wet seasonings. Spoon over the green seasoning, pimento sauce, bbq sauce, and jerk marinade.
Massage everything in. Use your hands to thoroughly massage the dry and wet seasonings into the chicken, making sure every thigh is evenly coated.
Marinate. Cover the bowl and refrigerate to allow all those flavors to work their way into the chicken. Your video specifically shows the seasoned bowl going into the refrigerator, so I’d keep this as an intentional step rather than just saying “let it sit.”
Air fry. Place the marinated chicken thighs into the air fryer in a single layer. Air fry until the chicken develops that deep jerk color and charred edges shown in your final result, turning as needed for even cooking. Chicken should reach an internal temperature of 165°F.
Rest and serve. Let the chicken rest for a few minutes before slicing or serving.
