Easy Jerk Chicken Jamaican Patties In Air Fryer 

Get ready for a tasty treat with this air-fried jerk chicken Jamaican patties recipe! These patties are filled with a savory, spicy blend of chicken thigh meat and jerk sauce and then cooked to perfection in the air fryer. The crispy pastry outside is flaky and rich, wrapping around the flavorful filling inside. Perfect for school lunches, work breaks, or a quick dinner, these patties are always a hit. Get ready to bring a little taste of the Caribbean to your dinner table with this jerk chicken patties recipe. 

I love my Ninja Foodi air fryer. Before you go, uh oh, I don’t have that one. Keep reading. These chicken patties can be made with a variety of cooking methods. It doesn’t have to be in a Ninja air fryer. However, the cook time specifications given here will vary depending on your baking method. In fact, you can even bake these tasty hand-held savory pockets right in your regular oven as well. 

If you love pastry-wrapped meaty deliciousness, see our Upper Michigan pasties. 

Why you will love this recipe. 

It’s simple. Aside from making and rolling the pastry, the jerk chicken recipe comes together quickly.

Flavorful. We created a simple yet flavorful filling for these freshly made pastries that will knock your socks off. 

Freezer-friendly. Jamaican patties can be frozen for up to three months! So, double down on making a bigger batch of this recipe for later. 

Let’s get started with the Jamaican Jerk Chicken Patties. 

First, pull out a good-sized mixing bowl. The steps to making this turmeric-infused dough are super simple, but you will need a clean work surface to turn it out onto afterward, as it will need some kneading. You can also make it with your stand mixer using a pastry attachment. 

I make my pastry doughs, for the most part, by hand in the old-fashioned way. This way, I can tell by feeling if the dough is the right consistency. Let’s begin. First, measure the flour, baking powder, sugar, and salt in the bowl. Add to that the turmeric powder. You will then want to cut the cold butter with a pastry knife. If you would instead use a mix of half butter and half lard, that will also work. I am using straight salted butter as the shortening in the recipe. I like the rich buttery flavor, making the pastry pocket extra flaky. 

Once you’ve cut the butter in thoroughly, the dough will look like a coarse meal. If this is your first time making pastry dough and you need to figure out what a coarse meal looks like, think small peas. You will then want to add the ice-cold water. Why ice cold? There are a couple of reasons we want cold water to be used. First, the butter content is so high in our dough that we don’t want to melt it when working it on our work surface. The addition of cold water keeps the butter cool. 

The second reason for using ice-cold ice-cold water is that it keeps the butter separate from the other ingredients, which aids in creating flaky layers. Lastly, cold water keeps your dough firm yet workable. 

When you’ve blended the water in as much as possible, turn it onto a lightly floured work surface and knead it back and forth a few times until it’s thoroughly mixed and pliable. We don’t need to chill this dough to get set right away rolling and cutting. To cut the circles required for the Jamaican patties, an 8-inch round bowl will work well. Remember, we have to fill and fold our patties before baking. We want the circles to be manageable as we’re not making appetizer bites. Although you could if you wished.

So roll your dough with a lightly floured rolling pin until it’s about 1/4-1/8th of an inch in thickness, and then cut out the rounds. I cut 10 rounds from this dough and ended up with two leftovers. Guess what? I have another post coming up that shares what to do with leftover pastry! So stick around. 

Set the rounds aside. Don’t worry; they won’t stick together if you have to have them touching while you work on the filling. 

​For the filling, we are using two pounds of boneless, skinless chicken thighs. You can use any chicken meat, but I like the flavor that dark meat has for a patty, as it’s richer and less dry. I also chose skinless because we have enough fat in the pastry with the butter. Let’s try to cut back somewhere. Now, we want to use a sharp knife to cut the chicken thigh meat up before adding it to the heated oil in the frying pan. 

Add olive oil to the preheated fry pan and then the chicken. Sauté the chicken for two minutes before adding the jerk sauce or seasoning. I used Grace’s jerk sauce as I was confident it had the heat to make this a spicy, savory dish. As we often overdo the heat, I used a modest three tablespoons in this recipe. You can undoubtedly add more jerk sauce if you wish for more spice. Just keep in mind that if you are using the same sauce as I did, it packs a punch. 

Continue to cook the chicken until it’s fully cooked and no longer pink. Please remove it from the heat and add the meat from the frying pan to your food processor. We want to chop it to a coarse but not mushy texture. 

Once you’ve done that, it’s time to assemble these. You will want a fork to press the edges together and a small amount of cold water in a dish to wet the edges of the pastry to help it seal when pressed together. Using a tablespoon, place a couple of spoonfuls of the meat mixture onto a pastry round. Be sure to leave about 1/4-1/2 inch clear near the edge to press. Lift the empty side of the patties over the top of the meat mixture and then seal after moistening the edge. Press with the tines of the fork the two layers of dough to crimp them together. 

As you work, you will know how much filling is too much, as it will spill out the sides while you crimp if it is overfilled. Adjust how much meat you spoon onto the pastries before sealing. 

When you have all the meat mixture used up, it’s time to brush it with an egg wash. To do so, separate one egg, add two tablespoons of water to the egg white, and mix well. Brush the egg wash on one of the Jamaican patties using a pastry brush. Then, carefully lift and place two at a time into the air fryer basket. You want only a single layer of patties, so two can be used per basket if you use a Ninja Foodi air fryer. Since I was able to fill eight patties, that means you will have to cook twice to get them all cooked, so be sure to leave yourself enough time to work the cooking into your schedule. 

Set the air fryer to the bake cycle at 400 degrees Fahrenheit for a cooking time of 20 minutes. Bake for 10 minutes, then pause the air fryer to flip the patties over carefully using your silicone tongs. Start the cycle again until thoroughly baked. If you are baking all the patties at once, you can keep the first batch warm in your oven to the lowest temperature. 

If you don’t have an air fryer, you can bake these in your oven for 25-30 minutes on a baking tray. Be sure to flip halfway through the bake cycle so that they get crispy on both sides. 

Once baked, remove from the oven or air fryer and serve while hot. Remember that pockets like these will often have a lot of steam, so you may wish to cut them in half to allow the steam to escape. 

Ingredients:

Flour: This is the base structure for the dough, creating a foundation for the pastry.

Baking Powder: Helps the dough rise slightly, resulting in a lighter texture.

Salt: Enhances the dough’s flavor and helps control the development of gluten, contributing to a tender texture.

Sugar: Aids in browning during baking and adds a bit of sweetness. 

Turmeric: Adds color to the dough, giving it a characteristic golden hue.

Cold Water: This helps bind the ingredients together while maintaining a lower temperature, which prevents the fat from melting, ensuring a flaky texture.

Salted Butter: Brings richness and flavor to the dough, while the salt content enhances the overall taste and texture.

Chicken Thighs: I used boneless skinless thighs that are savory and juicier than white meat. 

Jarred Jerk Sauce: I used Grace’s Brand Jerk Sauce, which has the quintessential Caribbean spice blend that captures Jamaican cuisine’s vibrant and bold flavors. 

​Try our tasty Mediterranean chicken pasta dinner if you love new chicken recipes. It’s easy and flavorful!

​Substitutions Or Add-Ins For The Air Fryer Jerk Chicken Jamaican Patties

​Flour: Other flour, such as whole wheat flour, gluten-free flour blends, or almond flour, can suit a different nutritional profile or dietary preference.

Baking Powder: If you’re using self-rising flour, a mix of baking soda and cream of tartar can replace baking powder or omit it altogether.

Salt: For added flavor complexity, replace salt with alternative seasonings like garlic salt, onion salt, or seasoned salt.

Turmeric: While turmeric adds color and subtle flavor, it can be omitted if unavailable or substituted with paprika or saffron for color or flavor variation.

Sugar: Swap white sugar with brown sugar, honey, maple syrup, or a sugar substitute like stevia or erythritol for different sweetness levels or dietary needs.

Cold Water: Ensure the water is as cold as possible for optimal dough texture, but you can also use chilled milk, buttermilk, or yogurt for added richness or flavor.

Salted Butter: If salted butter is unavailable, use unsalted butter and adjust the salt content accordingly, or substitute with margarine, shortening, or coconut oil for dietary preferences or restrictions.

Boneless Skinless Chicken Thighs: If you prefer leaner meat, chicken breast can be used instead of thighs. However, it may be slightly drier than thigh meat. Ground chicken can also be used, and it would remove the need for processing in a food processor. Also, ground chicken is a low-cost ingredient compared to other cuts. 

Jerk Sauce: Use a homemade jerk seasoning blend if you don’t want a premade Jerk Sauce. Taste and Tell has a good one made with a mix of cayenne, onion, garlic powders, and a whole lot more to create that traditional flavor of Caribbean cuisine. You can adjust the heat level of your chicken with more or less Scotch bonnet peppers. 

Expert Tips, Serving, and Storing Suggestions.

Tip #1: Keep Ingredients Cold: When making the pastry dough, ensure the butter and water are ice-cold. This helps maintain the proper texture and ensures a flaky crust.

Tip #2: Don’t Overwork the Dough: Handle the pastry dough gently and avoid overmixing. Overworking your dough can lead to a tough crust instead of the desired flakiness.

Tip #3: Use Proper Sealing Techniques: When assembling the patties, ensure they are tightly sealed to prevent filling from leaking out during baking. You can use a fork or the traditional patty crimping tool to crimp the edges.

Serve your Jamaican patties with traditional Caribbean accompaniments for more vibrant flavors of the Caribbean. Pair them with a side of rice and peas, fried plantains, or a fresh green salad to balance out the richness of the patties. For added flair, serve with a dollop of spicy Jamaican pepper sauce or a side of tangy coleslaw to complement the flavors and textures of the patties. Enjoy them as a satisfying meal on their own or as part of a more extensive spread for a flavorful taste of the Caribbean.

To store your Jamaican patties, allow them to cool completely after baking. Once cooled, put the meat patties in a covered container or wrap tightly with wrap and store them in the fridge for 3-4 days. For extended storage, you can freeze the patties in a freezer bag for up to 3 months, making them a great meal prep idea. When ready to enjoy, reheat them in the oven or air fryer until warmed through for a quick and delicious meal or snack. Be sure to test the internal temperature with a meat thermometer to be sure it is hot enough and not still cold. 

Did you try this Jamaican patties recipe? Please leave a rating if you’ve tried it in the comments below. I’d love to hear your thoughts about this great recipe!