Air Fryer Jerk Chicken

stack of air fried Jerk chicken topped with a fresh avocado and grilled corn salsa.

This quick, easy and crazy delicous Jerk Chicken with Pineapple Avocado and Corn Salsa will become a family favorite as it tastes like you are on a tropical island. You are going to love every tender, juicy bite.

Course Main Course

Cuisine Caribbean

Prep Time 15 minutes

Cook Time 7 minutes

Total Time 22 minutes

Servings servings

Calories 378kcal

Author Ginny

Equipment

Air Fryer

Ingredients

Pineapple Avocado Corn Salsa

1 can Corn
3 Avocados cut into one inch chunks
1 cup Pineapple cut into one inch chunks
1 Jalapeño diced small
1 cup Tomatoes we used vine on, cut in half
2 Sweet Peppers finely chopped
¼ cup Red Onion finely chopped
½ Lime juiced
2 cloves Garlic minced
1 tsp Cumin
2 tbsp Olive Oil

Jamaican Jerk Rub

¼ cup Dried Chives
1 tbsp Kosher Salt
1 tbsp Dried Onion Flakes
1 tbsp Ground Ginger
1 tbsp Onion Powder
1 tbsp Thyme
1 tbsp Brown Sugar
1 tsp All Spice
1 tbsp Black Pepper
1 tsp Cinnamon
½ tsp Nutmeg
¼ tsp Ground Cloves
¼ tsp Crushed Red Pepper Flakes pinch between fingers to release flavor

Chicken

4 Chicken Thighs substitute breasts
Spray Olive Oil optional

Instructions

Jerk Rub

Combine all the ingredients in a bowl and stir. Store in a sealed container for up to 12 months.

Jerk Chicken

Cut up chicken into 1-2 inch cubes. Place in a Ziploc bag and add 1-3 tbsp of the jerk seasoning and shake to coat. You can always add more.
Preheat Air Fryer to 390 degrees. Place the jerk chicken bites into the air fryer once it has time to heat up and cook for a total of seven minutes, flipping half way through. Remove and make a pile on plate and top with the Pineapple Avocado Salsa
Optional: Use spray olive oil to gently spray just a little bit on top of chicken before you put in air fryer to make it more crispy.

Pineapple Avocado Salsa

Combine all of the ingredients into a bowl and gently stir. Serve over a big pile of jerk chicken. If you are not going to eat all of the salsa in one sitting (it makes a lot) then only add enough avocado for this one sitting. The rest can keep in the refrigerator for up to 2-3 days without the avocado. Add the avocado as you eat it so it is fresh.

Notes

Meal Prep: Meal prep this so it goes as fast as possible at dinner time. Besides prepping the salsa, consider cutting up the chicken and getting it ready to toss with the rub so it can quickly go into the air fryer when you get home.

Avocado: Don't add avocado until ready to serve as they turn brown and mushy pretty quick. There are tips and tricks to help keep them green but at times it can be easier to just cut as you go.

Batches: This recipe may need to be done in batches. If that is the case for your machine, keep the chicken warm in a 170 degree oven so they are warm but minimize them to continue to cook too much.

Chicken Breast Option: If you choose to do chicken breasts, pound them thinner so they don't dry out when cooking.

How to Make Rub Spicier: Add a little bit of cayenne pepper to the rub. Taste and adjust to your taste buds.

Storage: Leftovers are good for about three days in the refrigerator.

Salsa Options: Use whatever kind of salsa you like. Mix up the ingredients of this one to your liking. This recipe is flexible and use it as such.

Nutrition