Jerk Chicken Thighs with Smashed Potatoes and Roasted Scotch Bonnet Sauce

Ingredients

• 8 boneless skin-on chicken thighs
• 2 tbsp ground allspice
• 3 sprigs fresh thyme
• 4 cloves garlic
• 25 g fresh ginger
• 1 Scotch bonnet pepper
• 1 tsp ground cinnamon
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp brown sugar (For jerk marinade.)
• 1 tbsp browning sauce
• 2 tbsp soy sauce
• 1 lime lime juice (Juice of 1 lime.)
• 1 tbsp vegetable oil (For jerk marinade.)
• 500 g baby potatoes
• 1 tbsp olive oil (For potatoes.)
• salt (For boiling potatoes; amount not specified.)
• 3 cloves garlic (Grated, for garlic-coriander brush.)
• 1 handful coriander (Large handful, finely chopped.)
• 2 tbsp butter (Melted, for garlic-coriander brush.)
• 2 red bell peppers (For roasted pepper sauce.)
• 1 red onion (Large; quartered.)
• 2 tomatoes
• 4 cloves garlic (For roasted pepper sauce.)
• 20 g fresh ginger (For roasted pepper sauce.)
• 4 Scotch bonnet chillies (Use 1–2 for a milder sauce.)
• spring onion greens (Amount not specified; do not blitz into sauce.)
• 1 lime lime juice (Juice of 1 lime; for sauce.)
• 1 tsp dried thyme (For sauce seasoning.)
• 1 tsp brown sugar (For sauce; alternatively use 2 tbsp honey.)
• 2 tbsp honey (Alternative to 1 tsp brown sugar for sauce.)
• salt (To taste for sauce and roasting vegetables; amount not specified.)
• vegetable oil (For air-frying/roasting sauce vegetables; amount not specified in method.)

Steps

1. 1

   Add the jerk marinade ingredients—ground allspice, fresh thyme, garlic, fresh ginger, Scotch bonnet, cinnamon, black pepper, smoked paprika, brown sugar, browning sauce, soy sauce, lime juice, and vegetable oil—to a blender. Blitz until combined into a marinade.

2. 2

   Wash and debone the chicken thighs. Add them to the marinade and coat thoroughly. Cover and refrigerate overnight, or for as long as possible.

3. 3

   Part-boil the baby potatoes in salted water for 20 minutes, until tender enough to flatten.

4. 4

   Flatten the potatoes. Toss or coat them with the olive oil, then air-fry for 20–30 minutes until browned and crisp. The source does not specify an air-fryer temperature for the potatoes.

5. 5

   Put the red peppers, quartered red onion, tomatoes, garlic, fresh ginger, and Scotch bonnet chillies in the air fryer with oil and salt. Roast for 10–12 minutes, until softened and browned. The source does not specify the oil quantity or temperature for this step.

6. 6

   Remove the roasted vegetables from the air fryer and blitz them until smooth or to your preferred texture.

7. 7

   Transfer the blended vegetables to a bowl. Add spring onion greens, dried thyme, lime juice, brown sugar or honey, and salt; stir to combine. Keep the spring onion greens unblended.

8. 8

   Place the marinated chicken thighs in the air fryer at 180°C (350°F). Cook for 18–20 minutes, rotating halfway through, until the skin is crisp and the chicken is cooked through.

9. 9

   Put the grated garlic, chopped coriander, and melted butter in a bowl and mix to make the garlic-coriander brush.

10. 10

    Brush the garlic-coriander mixture over the chicken and potatoes.

11. 11

    Assemble the chicken, potatoes, and roasted Scotch bonnet sauce on plates and serve.

Notes

The creator notes that smoking is traditional but demonstrates an air-fried version. Marinate the chicken overnight or as long as possible. The transcript names the Ninja Crispi Pro for cooking and says to add spring onions, thyme, salt, and lime juice to the blended sauce. Sauce vegetable oil is mentioned in the method but has no listed quantity. Potato air-fryer temperature is not specified. The transcript ends mid-sentence, so it may omit later details.

Nutrition per serving

• main
• Caribbean
• jerk
• air-fried
• chicken
• spicy
• gluten-containing
• dairy-containing