AIR FRYER JERK CHICKEN WITH SPICY BBQ SAUCE

Air Fryer Jerk Chicken with Spicy BBQ Sauce image

Provided by JJ Johnson

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 26

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Nonstick cooking spray
3 tablespoons dark brown sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon dried thyme
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon cayenne
1/2 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 pounds chicken legs and thighs
1/2 cup dark brown sugar
1 bunch scallions
3 cloves garlic
One 2-inch piece fresh ginger, peeled and rough chopped
2 jalapeño peppers, stems and seeds removed
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons tamarind paste (see Cook's Note)
2 tablespoons apple cider vinegar
1 teaspoon ground cinnamon
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Preheat an air fryer to 380 degrees F. Line the basket with parchment paper and spray the parchment with cooking spray.
For the chicken: Combine the brown sugar, allspice, cinnamon, ginger, thyme, granulated garlic, onion powder, cayenne, nutmeg, salt and pepper in a large resealable bag and mix to combine. Add the chicken, in batches if necessary, and shake to coat the pieces completely.
Let the chicken rest while you make the BBQ sauce: Place the brown sugar, scallions, garlic, ginger, jalapeños, soy sauce, lime juice, tamarind paste, vinegar, cinnamon, thyme, salt and pepper in a food processor and add 1/2 cup water. Pulse until well blended, making sure the ginger is incorporated. Transfer to a small saucepan and simmer over low heat for 15 minutes to meld the flavors, stirring every few minutes.
Place the chicken, skin side down, in the prepared basket, making sure the pieces don't touch (cook the chicken in batches if necessary). Cook for 12 minutes.
Remove the basket from the fryer, flip the chicken with tongs, and baste with BBQ sauce. Continue cooking until an instant-read thermometer inserted in the thickest part of a thigh reads 165 degrees, about 12 minutes more. Serve the remainder of the BBQ sauce on the side with the finished chicken.