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Air Fryer Jerk Seasoning - Big Flavor, Quick and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Whole spices (optional but best flavor): 1 tablespoon whole allspice berries, 1 teaspoon whole black peppercorns
  • Ground spices: 1 tablespoon ground allspice (use if you skip whole berries), 2 teaspoons ground cinnamon, 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon ground ginger, 1 teaspoon dried thyme, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves
  • Heat: 1–2 teaspoons cayenne or crushed red pepper flakes; or 1–2 fresh Scotch bonnet or habanero peppers, seeded and minced
  • Sweetness: 1–2 teaspoons brown sugar
  • Salt: 1–1½ teaspoons kosher salt
  • Citrus zest (optional but great): Zest of 1 lime or orange
  • Oil: 1–2 tablespoons neutral oil (avocado, canola) for coating
  • Protein or veg: Chicken thighs or breasts, shrimp, salmon, tofu, or hearty vegetables like cauliflower, sweet potatoes, and bell peppers

Method
 

  1. Toast whole spices (if using): In a dry skillet over medium heat, toast allspice berries and black peppercorns for 1–2 minutes until fragrant. Cool, then grind in a spice mill.
  2. Mix the seasoning: Combine ground allspice (or your freshly ground blend), cinnamon, smoked paprika, garlic powder, onion powder, ginger, thyme, nutmeg, cloves, cayenne or flakes, brown sugar, and salt. Stir in citrus zest for brightness.
  3. Add fresh heat (optional): If using fresh Scotch bonnet or habanero, mince very finely. Use gloves and avoid touching your face. Mix into the dry blend to form a slightly moist rub.
  4. Prep your base: Pat chicken, shrimp, tofu, or veggies dry with paper towels. Dry surfaces help the seasoning stick and crisp.
  5. Season generously: Toss with 1–2 tablespoons oil, then coat all sides with jerk seasoning. For chicken or tofu, marinate 30 minutes to 8 hours in the fridge. For shrimp and veggies, 15–30 minutes is enough.
  6. Preheat the air fryer: Set to 380–400°F (193–204°C) for 3–5 minutes. A hot basket encourages browning.
  7. Arrange and cook: Place in a single layer. Leave space for airflow. Typical times: Chicken thighs (boneless): 380°F for 14–18 minutes, flipping once; cook to 165°F internal.
  8. Chicken breasts: 380°F for 12–15 minutes, depending on thickness.
  9. Shrimp: 400°F for 6–8 minutes until pink and firm.
  10. Salmon: 390°F for 8–10 minutes, depending on thickness.
  11. Tofu (pressed, cubed): 390°F for 12–15 minutes, shaking halfway.
  12. Cauliflower/sweet potatoes: 390°F for 12–16 minutes, shaking once.
  13. Finish with freshness: Squeeze lime over the cooked food and scatter chopped scallions or cilantro. A touch of sweetness like pineapple salsa pairs beautifully.
  14. Rest and serve: Let proteins rest 3–5 minutes to keep juices in. Serve with rice and peas, roasted corn, or a crisp slaw.