Breville Test Kitchen

Jerk Chicken

Get some Caribbean calypso on and process your way to a rub that’s all spicy citrus and herby heat. Marinate overnight for an extra dose of feisty, fun and fabulous!

the Paradice™ 9

+3 more appliances

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45 mins total time

10 mins active time

Easy

Serves 4-6

Ingredients

Measurements:

3 green onions
cut into shorter lengths
1½-inch piece ginger
peeled and cut into 4 pieces
4 cloves garlic
peeled
2 habanero peppers
halved and seeds removed
2 tsp thyme leaves
2 tsp grated lime zest
1½ tsp ground all spice
½ tsp ground nutmeg
¼ tsp ground cinnamon
2 tsp dark brown sugar
1 tsp kosher salt
½ tsp ground black pepper
2 tbsp fresh lime juice
2 tbsp soy sauce
2 tbsp olive oil
6 (3 lb) bone-in, skin-on chicken thighs
Cilantro leaves
to serve
Lime wedges
to serve

Instructions

1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the onions, ginger, garlic, habanero peppers, thyme, zest, spices, sugar, salt and pepper and process until finely chopped, scraping down the side occasionally. Add the lime juice, soy sauce and oil and process to combine.
2Place the chicken in a large bowl, add the jerk seasoning and mix well to coat the chicken.
Tip: For maximum flavor, marinate the chicken overnight in the refrigerator.
3To preheat the oven, insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 400°F, for 35 minutes and press Start. Meanwhile, continue to the next step.
4Place the chicken, skin side up, in a single layer, on a sheet pan.
5Once preheated, cook the chicken for 35 minutes, or until a meat thermometer inserted into the thickest part, away from the bone, reads a minimum of 165°F.
6Serve the chicken with cilantro and lime wedges.