Jamaican-Style Chicken Legs
Chicken legs are marinated in a spicy blend of onion, garlic, herbs, soy sauce, and apple vinegar. The meat cooks at a moderate temperature before the skin is quickly browned, keeping the dish protein-rich. The dish provides protein.
Coarsely chop the onion (150 g), separate the basil leaves (10 g), and prepare the garlic (30 g), cilantro (50 g), and chili pepper (10 g).
Mix and blend the prepared ingredients with allspice (1 g), sugar-free soy sauce (100 g), apple cider vinegar (100 g), erythritol (50 g), and salt (to taste) into a coarse paste.
Make 4–5 deep cuts in the skin of the chicken legs (1200 g), coat them with the paste, and marinate for 4 hours.
Cook the legs in an air fryer at 170 °C for 60 minutes, turning them several times during cooking.
Increase the temperature to 230 °C, place the legs skin-side up, and cook for 12 more minutes until browned.
Serve the cooked legs hot.
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