Dinner
OXO Jerk Chicken Thighs with Pineapple
Recipe by OXO
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- 1kg boneless, skinless, chicken thighs
- 1 jar OXO Jerk Marinade
- 227g pineapple rings or 4 fresh pineapple wedges
- Cooked savoury rice, to serve
Utensils
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Step 1
In a large bowl, add the chicken thighs and OXO Jerk Marinade. Mix well then cover and allow to marinate for 10 minutes.
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Step 2
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill, then close the lid.
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Step 3
Turn dial to AIR FRY. Set temperature to 180°C and set the time to 25 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes).
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Step 4
When the unit beeps to signify it has preheated and “ADD FOOD” is displayed, open the lid and place the marinated chicken thighs in basket, close lid, and begin cooking. Reserve any remaining marinade.
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Step 5
After 10 minutes, open the lid, flip the chicken and add the pineapple. Baste the pineapple and the chicken with remaining marinade. Close the lid to continue cooking.
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Step 6
Cooking is complete when pineapple is caramelised and chicken reads 75°C on an instant–read thermometer. When cooking is complete, serve with savoury rice.
