Recipe Index

July 17, 2025 by Tanya

12 Air Fryer Tips Every Air Fryer Owner Should Know

Air fryers have experienced a surge in popularity—more than 40% of U.S. households now own one. Yet most owners still fall into a few easy‑to‑avoid traps that keep them from getting crispy, juicy, fool‑proof results. Use (and bookmark!) these twelve tips to cook smarter, eat better, and keep your machine running like new.

12 Air Fryer Tips

#1. Preheat your Air Fryer...but only when your model and recipe need it

It's common practice to preheat any cooking element. Most brands of air fryers recommend preheating the air fryer to ensure even cooking. I do it sometimes, other times I don't, and my food still turns out delicious.

If your air fryer does not have a preheat setting, set it to the desired temperature and allow it to run for approximately 3 minutes before placing your food inside.

#2. Use oil on your foods for the air fryer...well, most of the time

Vegetables and battered foods benefit from a light mist—it helps with browning, while fatty items (such as chicken thighs, burgers, and salmon) already contain their natural cooking oil.

Common foods that are enhanced with a bit of oil include roasted vegetables, such as my air fryer broccoli, or battered foods, like air fryer fried fish.

#3. Grease your Air Fryer Basket

Wipe or spray a thin coat of high‑smoke‑point oil on the basket grates or use perforated parchment/silicone liners to prevent sticking and make cleanup painless.

#4. Skip aerosol cans

Propellant-driven sprays, such as PAM, can damage non-stick coatings over time. Instead, use a pump mister, an EVO sprayer, or a refillable bottle of avocado or grapeseed oil.

#5. Don't overcrowd the basket

To achieve crispy fried foods, avoid overcrowding the basket. Placing too much food in the basket will prevent your food from crisping and browning. To prevent this from happening, cook your food in batches or consider investing in a larger air fryer. I use an air fryer that has a basket that is at least 5 quarts in size.

#6. Shake the basket during cooking for fries, wings, and other items

Fries, wings, Brussels sprouts—anything bite‑sized—benefit from a quick toss halfway through. The fryer pauses when you pull the basket and resumes at the temperature when you slide it back in.

Sometimes, I use a pair of silicone kitchen tongs to flip larger items over rather than shaking them.

#7. Spray halfway through cooking

I found that spraying with oil halfway through cooking gets the best crisp on most foods. I tend to wait and spray halfway through cooking, unless it's an item that doesn't require spraying, such as fatty meats. Coated food items should be sprayed. Also, spray any dry flour spots that still appear halfway through air frying.

You can see this in action in this air fryer fried green tomatoes recipe.

#8. Water/Bread in the bottom stops white smoke

Greasy foods can smoke as fat hits the hot drawer. Add 1–2 tablespoons of water to the drawer under the basket (or place a slice of bread there) before cooking bacon or burgers. This catches drips and keeps your kitchen haze‑free.

#9. Be careful of small light items in the air fryer

The strong fan can whip parchment, kale chips, or egg roll wrappers into the heating element—yikes. Weigh light items down with a rack or a toothpick through the corner.

#10. Convert oven recipes—minus 30 °F and 20 % time

It can sometimes be tempting to crank the heat for the Air Fryer to the highest temp to let it run, but be careful, as some foods can dry out quickly. A good rule of thumb is to adjust the temperature and time according to how long you would typically bake it in the oven.

I like to go 30 degrees below and cut the time by about 20%. For example, if you cooked brownies at 350 degrees Fahrenheit for 20 minutes in the oven, reduce the temperature in the Air Fryer to 320 degrees and cook for approximately 16 minutes.

#11 Invest in a Good Quick Read Thermometer

Having a high-quality, quick-read thermometer is crucial when cooking certain meats in your Air Fryer, such as steak, chicken, and pork. I recently invested in a Thermapen One, and I must say it's worth every penny.

Clean promptly, inside and out

While the basket is still warm, soak it in hot, soapy water—no metal scrubbers. Wipe the heating element monthly with a damp cloth to prevent burnt‑on grease. Fifteen seconds now saves ten minutes of scrubbing later.

Those are my Top 12 Air Fryer tips for successful cooking. If you haven't made the jump on purchasing an Air Fryer yet, check out Air Fryer Reviewed for reviews of different Air Fryer brands.

Do you have any Air Fryer tips? Leave them in the comments below. Happy Cooking 🙂

Check Out Air Fryer Recipes

This post was originally published on August 11, 2018. It has been updated with additional helpful information.

July 16, 2025 by Tanya 30 Comments

Air Fried Lobster Tail Recipe (Fast & Easy)

This Air Fryer Lobster Tail Recipe is easy and delicious, and can be prepared quickly in your Air Fryer. It's also coated with a tasty garlic butter sauce and air-fried to perfection.

This post may contain affiliate links, please read my full disclosure here.

Full Recipe/Instructions are available in the recipe card at the bottom of the post. You can find important tips/tricks in the blog post.

When I first became obsessed with my Air Fryer a few years ago, a friend of mine suggested that I try cooking lobster tails in it. I was intrigued, yet cautious. Lobster tails aren’t cheap, and I wasn’t sure if it would work.

Traditionally, I was taught to boil lobster tails in water. The same with crab legs. But I gave it a try and I’m hooked. Now, any time I can find lobster tails on sale, I grab a few and we eat them for dinner.

Lobster is notoriously difficult to get right, and even the most experienced chef can end up with rubbery, overcooked seafood. That's why air fryer lobster tails are so good. You don't need any special skills or equipment, and you can have perfectly cooked lobster on your plate in just a few minutes.

For this recipe, you will want to do the following:

Butterfly your lobster tail
Make garlic butter
Air Fry your lobster tail with butter on top
Have extra butter for dipping if you like

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Lobster tails - I prefer to find some that are medium-sized, about 5-6 ounces each. If they are frozen, defrost them.
Garlic butter mix - unsalted butter, minced garlic, salt, chives, and fresh lemon juice.

How to cook lobster tail in the air fryer

First, gather your ingredients and create your garlic butter mixture. I combine butter, minced garlic, freshly chopped chives, salt, and a squeeze of lemon juice and microwave until melted. You could also use this garlic butter mixture I use in this steak recipe.

Then butterfly your lobster tails.

Then, place the lobster tails in your air fryer and spread some garlic butter over them. Close the air fryer and cook at 380°F for 4 minutes. After 4 minutes, open the air fryer basket, add more butter on top, and cook for an additional 3 to 4 minutes.

hand brushing garlic butter over lobster tails

Serve and enjoy.

How to Butterfly a Lobster Tail?

The butterflying of lobsters is very easy, making the lobster meat easier to eat. It also looks pretty on a plate. The only tools you can use are sharp kitchen scissors and your hands.

First, cut the top shell with sharp kitchen shears down the middle, being careful not to cut through the meat. Then, slide your finger under the shell to gently separate the lobster meat from the shell. Once the meat is separated from the shell, pull it through the slit you cut and rest it on top.

If your lobster tail needs to be deveined, devein it at this time.

step by step photo collage of how to butterlfy a lobster tail.

Tanya's Top Tips

The size of your lobster tails will determine how long you need to cook them. At a minimum, they will need 6 minutes if they are on the smaller side, which is approximately 2 ounces. The ones pictured here took me the full 8 minutes to complete and weighed about 5 ounces each.
Have fun with the butter topping. Feel free to use Cajun butter, jerk butter, or plain butter. You could even not use any butter at all. Butter is optional, just highly recommended.

cooked lobster tails in air fryer basket

I hope you enjoy these lobster tails as much as we do. I’m so thankful to have friends who give great ideas when it comes to Air Fryer cooking.

How to store

To refrigerate: Cooked lobster tails can be enjoyed hot or cold. Once cooked and cooled, place any leftover lobster tails in an airtight container in the refrigerator up to 3 days. If heating up, do so gently so that the lobster warms through without overcooking.

To freeze: It is perfectly safe to freeze cooked lobster. Once cooked and cooled, wrap the whole tail, including the shell, in freezer-proof clingfilm and a layer of kitchen foil, and store for up to 3 months. Freezing the lobster tail in the shell will stop the meat from drying out.

To reheat: Preheat your air fryer to 320°F and cook the lobster tail for approximately 3-4 minutes. This will help to preserve the lobster's flavor and moisture.

What should I serve with these lobster tails?

I enjoy serving these alongside a good steak, salad, or risotto. You can also prep these in the air fryer and add them to lobster mac and cheese.

FAQs about Air-Fried Lobster Tails

What's the best temperature to cook lobster tails in the air fryer?

The optimal temperature for cooking lobster tails in an air fryer is 380°F. This will ensure that the lobster tail is cooked evenly and thoroughly. Additionally, cooking at this temperature helps preserve the lobster's natural flavor and moisture.

How to cook frozen lobster tail in the air fryer?

I recommend defrosting the lobster tails prior to cooking, butterflying, and deveining them.

How do I know when my lobster tail is done?

Lobster meat is ready when it’s no longer transparent and has a white color. The lobster should feel slightly firm to the touch, and there should be no visible signs of pink or red. The best way to tell when your lobster tails are done is to use a meat thermometer. Insert the thermometer into the thickest part of the lobster tail and cook until the internal temperature reaches 135-140 degrees Fahrenheit.

Looking for more Seafood Recipes? Try these out:

close up photo of lobster tail in air fryer basket

I hope you love these lobster tails as much as we do. If you've tried this recipe, please rate it and share your feedback in the comments below!

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4.78 from 18 votes

Air Fried Lobster Tails Recipe (Fast & Easy)

This easy and delicious lobster tail recipe is topped with a yummy garlic butter sauce and air fried to perfection. It’s such a quick and easy recipe.

Prep Time5

Cook Time8

Total Time13

Course: Main Course

Cuisine: American

Keyword: air fryer lobster tails, lobster tail recipe

Servings: people

Calories: 108kcal

Author: Tanya

Equipment

Ingredients

2 4-6 oz lobster tails
2 Tablespoon unsalted butter melted
1 Tablespoon minced garlic
1 teaspoon salt
1 teaspoon chopped chives
1 teaspoon lemon juice

Instructions

Prepare butter mixture by combining butter, garlic, salt, chives and lemon juice.
Butterfly lobster tails by cutting through the shell, removing the meat and resting it on top of the shell.
Place in Air Fryer basket and spread butter over top of lobster meat. Close Air Fryer basket and cook on 380 degrees Fahrenheit for 4 minutes.
Open Air fryer basket and and spread more butter on top, cook for an additional 2-4 minutes until done.

Notes

Cook time will depend on the size of your lobster tails. A total of 6-8 minutes should work for most lobster tails.
You can make as many lobster tails as will fit in your air fryer basket.
For the oven, preheat it to broil and cook the lobster tails on a baking sheet for about 5-10 minutes.

Nutrition

This post was originally published on 7/1/2019. It has been updated with new photos and additional helpful information.

July 15, 2025 by Tanya 4 Comments

Easy Brunswick Stew Recipe

Warm your body and soul with this hearty and comforting Brunswick stew recipe. This tomato-based Southern stew is wonderfully flavorful, made with lots of fresh veggies, smoked meat, and a tangy barbecue sauce (BBQ).

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This Brunswick stew recipe has been a family favorite for many years. Packed full of veggies and made with smoked pulled pork or chicken, this stew is not shy in the flavor department. Made with a tangy BBQ sauce, this is the perfect way to warm up after a long day.

Made in one pot on the stovetop, this effortless meal is sure to please everyone. It's also a great way to utilize leftovers. I can't recall where I first had it, but I remember some of the best Brunswick stew came from a church fundraiser here in North Carolina. Whenever I want some, but they aren't serving it, I make it at home.

Be sure to try my Instant Pot Chili and Hearty Vegetable Soup for more classic soup recipes.

A spoon stirring the Brunswick stew in a pot.

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Leftover pulled pork or chicken - This is the classic protein found in Brunswick stew. I usually opt for pulled pork, but you can also use chicken if you prefer.
Vegetables - Onions, garlic, fire-roasted diced tomatoes, mixed vegetables, and frozen Lima beans.
Unsalted Butter - for sautéeing the vegetables. Use olive oil if you prefer.
Chicken stock - for liquid and flavor.
Vinegar-based BBQ Sauce - I would usually suggest a substitute, but not in this case. The vinegar-based sauce would be looser in this recipe and taste amazing with this stew. I would avoid thick or sweet BBQ sauces.
Granulated sugar - to balance the acidity in the BBQ sauce.

Essential Tools

Large heavy-bottomed pot/Dutch oven
Wooden spoon or silicone spatula
Chef's knife
Cutting Board
Measuring cups and spoons
Ladle
Airtight containers or freezer-safe jars (for storing leftovers)

How to make Brunswick stew

Gather your ingredients.

ingredients for the brunswick stew recipe

Melt butter in a large pot over medium heat. Add the onion and garlic, and sauté until translucent, about 3-5 minutes.

Add remaining ingredients to the pot and stir. Allow the mixture to come to a simmer.

Rest of the stew ingredients added to the pot.

Reduce the heat and simmer on medium-low for 30-40 minutes. Add salt and pepper to taste.

Serve and enjoy your stew.

Where does Brunswick stew come from?

This is a traditional Southern stew that makes the most of what you have in your pantry. Traditionally made with small game, such as squirrel or rabbit, it's tomato-based and features beans and vegetables. I love it with leftover pulled pork, and chicken works great too. You can easily adapt the ingredients to suit what you have to hand. BBQ sauce makes this stew stand out from the crowd.

Can you make it ahead of time?

This is a great make-ahead stew that's also freezer-friendly. Once made, let it cool completely before transferring to an airtight container. It will keep well in the fridge for 4 days and in the freezer for up to 3 months. Thaw frozen stew in the refrigerator overnight before reheating.

Reheat on the stovetop over medium heat, stirring until heated through.

What do you serve it with?

A big bowl of this Brunswick stew is so hearty and filling, but it's great served alongside other Southern favorites like:

Brunswick stew on a ladle above the pot it was cooked in.

Tanya's Notes and Tips

Your stew will taste similar to the BBQ sauce you choose to use. I prefer to use a homemade vinegar-based BBQ sauce, but any store brand will work just as well.
You can easily add different vegetables and beans to suit your taste and save yourself a shopping trip!
Stir the stew occasionally as it simmers so that it doesn't stick to the bottom of the pan.

More Stews and Chilis

Print Recipe

4.86 from 7 votes

Brunswick Stew

Warm your body and soul with this hearty and comforting Brunswick stew recipe. This tomato based Southern stew is wonderfully flavorful, made with lots of fresh veggies, smoked meat and a tangy BBQ sau

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Keyword: easy Brunswick stew recipe, how to make Brunswick stew, southern Brunswick stew

Servings: servings

Calories: 681kcal

Author: Tanya

Ingredients

4 tablespoons unsalted butter
1 yellow onion chopped
4 cloves of garlic chopped
14.5 oz can of fire-roasted diced tomatoes undrained
1 cup mixed vegetables
1 cup frozen lima beans
2 cups of chicken stock
2 cups of smoked pulled pork or chicken
1 ½ cups vinegar BBQ sauce
1 Tablespoon granulated sugar
Salt and pepper to taste

Instructions

Melt butter in a large pot over medium heat. Add onion and garlic and saute until translucent, about 3-5 minutes
Add remaining ingredients to the pot and stir. Allow the mixture to come to a simmer.
Reduce Heat and Simmer on medium-low for 30-40 minutes.
Add salt and pepper to taste.

Notes

Your stew will taste similar to the BBQ sauce you choose to use. I like to use a homemade vinegar based bbq sauce but your favorite store brand will work too.
You can easily add in different vegetables and beans to suit your tastes and to save you a shopping trip!
Stir the stew occasionally as it simmers so that it doesn't stick to the bottom of the pan.

Nutrition

This post was originally published on November 8, 2021. It has been updated with additional helpful information.

July 14, 2025 by Tanya 2 Comments

Pan‑Seared Pork Shoulder Steaks (20‑Minute Stovetop Recipe)

These pan-seared pork steaks are juicy, golden-crusted, and full of flavor—ready in minutes with just a skillet and a few pantry staples.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I'll admit that I hadn't heard of pork steaks until a local butcher had them on sale. I, like the nerd I am, did research first, and then added these to my grocery list of "meats I should try." Well, I grabbed them, decided to pan-sear them, and they came out delicious.

Pork steaks and pork chops are different, as the steaks are cut from the shoulder of the pig. They have more fat and connective tissue, making them a tad bit more flavorful and tender than the chops. They are also more forgiving when cooked, making the meat stay nice and tender when cooked properly.

If you're a fan of delicious pork meals, try my pan-seared pork chops too.

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Pork Shoulder Steaks: These come from the shoulder/butt of the pig. My pork steaks were about ½ inch thick, allowing for just a quick sear in the skillet before they were done. If your steaks are 1 inch or thicker, you will need to sear them first and then finish them in the oven to avoid overcooking.
Seasonings - Kosher Salt, ground black pepper, and onion powder
Olive Oil or High-Smoke Point Oil: like grapeseed, canola, or avocado
Unsalted Butter: for richness and browning

ingredients for pork steak with titles of ingredients

Essential Tools Needed

Cast iron skillet or heavy-bottomed skillet
Tongs
Paper towels
Instant-read thermometer
Cutting board

How to Cook Pork Shoulder Steaks on the Stove

Step 1: Pat the pork steaks dry thoroughly with a paper towel to help them sear properly and prevent steaming. Remove any excess fat cap from the side of the steaks with a sharp knife or scissors. Side note: The fat cap can be cut up and fried separately for a delicious snack.

Season both sides of the steaks generously with kosher salt, black pepper, and onion powder.

Step 2: Heat a large cast-iron skillet over low heat for 5 minutes. Then increase the heat to medium-high and let it heat for another 3 minutes until hot. Add the olive oil and butter to the skillet and swirl to coat.

butter and oil heating in cast iron skillet

Step 3: Carefully add the pork steaks, laying them down away from you. Sear the steaks undisturbed for about 2–3 minutes, then flip and cook for another 2 minutes until both sides are golden. The pork temperature should be at least 145°F, but I usually cook mine until it reaches an internal temperature of 165°F.

Step 4: Transfer the juicy pork steaks to a cutting board and let them rest for 3–5 minutes before slicing or serving whole. Resting allows the juices to redistribute for a more tender and flavorful bite.

cooked pork steak on plate sliced next to salad

What Should I Serve These Steaks With

These pork steaks are a great entree, and can be served with dinnertime favorites like mashed potatoes, sautéed spinach, quick pressure cooker collard greens, or asparagus.

I also like to have these as a part of my big breakfast plate. You could serve with a side of fried apples, a side of grits, and eggs for the ultimate breakfast feast.

Tanya's Top Tips for Pork Shoulder Steak

Thin pork steaks are quick to cook and only need a quick sear on the stovetop. If your steaks are on the thicker side, the best way to cook them is to sear them on the stove and then finish them in the oven.
This steak is also delicious with gravy if you prefer it that way. Feel free to make a gravy from the drippings if you want a gravy.
If you prefer grilled pork steaks, sear them over direct heat on the grill first, then move to them to indirect heat for even cooking.
Have fun with the seasonings. I like to keep it simple with salt, pepper, and onion powder, but you may also like using pork chop seasoning if you have it on hand.

How to Make Ahead and Store

Make Ahead: You can season the pork steaks up to a day in advance and keep them covered in the fridge until ready to cook.

Store Leftovers: Store cooked pork steaks in an airtight container in the fridge for up to 3 days.

Reheat: Reheat gently in a skillet over medium-low heat or microwave in short intervals to avoid overcooking.

Pork Steak FAQs

What is the best temperature to cook pork steaks to?

Pork steaks are different from pork chops and can be cooked to a higher temperature without losing their tenderness. You want the temperature to reach at least 145°F for safety, but in reality, your pork shoulder steaks can be cooked up to 185°F and remain tender.

Where do pork steaks come from?

Pork steaks come from the shoulder (also known as the butt) of the pig. This cut has more fat and connective tissue than pork chops, making pork steaks more flavorful and tender when cooked properly.

cooked pork steak sliced on plate with salad with fork picking up steak

If You Like This, You May Also Like

Air Fryer Pork Chops – Juicy and crispy, cooked to perfection in the air fryer. This recipe is seasoned with a herb blend and then air-fried to perfection.
Oven Baked Pork Chops– Sweet, savory, and perfect for a weeknight dinner.
Pan Seared Beef Steak – Another quick stovetop favorite when you’re craving something meaty and satisfying. This one uses beef steak, but a similar method of a quick pan sear in the oven.

If you've tried this Pork Steak recipe or any other recipe on my blog, please rate it and share your feedback in the comments below!

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5 from 1 vote

Pork Steaks Recipe

Juicy, pan-seared pork shoulder steaks with a golden crust, ready in 20 minutes. Seasoned simply with kosher salt, black pepper, and onion powder, they're the perfect quick dinner.

Prep Time10

Cook Time5

Resting Time5

Total Time20

Course: entree

Cuisine: American

Keyword: pork shoulder steak, pork steak recipe

Servings: people

Calories: 116kcal

Author: Tanya

Equipment

cast iron skillet

Ingredients

2 pork steaks from the shoulder/butt, about ½ to ¾ inch thick each
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon onion powder
1 Tablespoon olive oil or high-smoke point oil like grapeseed, canola, or avocado
1 Tablespoon unsalted butter

Instructions

Pat the pork steaks dry thoroughly with paper towels on all sides. Season both sides generously with sea salt, black pepper, and onion powder.
Place a large, heavy-bottomed skillet (cast iron or stainless steel) over low heat and let it preheat gently for 5 minutes. Increase the heat to medium-high and continue heating for another 3 minutes until the skillet is uniformly hot.
Add the olive oil and butter to the skillet and swirl to coat the bottom. Carefully place the first pork steak into the skillet, starting with the edge closest to you, and lower it away from you. Repeat with the second steak, ensuring they do not overlap.
Sear the steaks for about 2-3 minutes without moving them, then flip and cook for an additional 2 minutes.
Use an instant-read thermometer to check for doneness: remove steaks when the thickest part reads 145°F. Transfer to a cutting board and let rest for 3–5 minutes.
Slice against the grain or serve whole. Enjoy.

Notes

Patting the pork dry before seasoning and searing ensures a crisp, golden crust instead of a steamed surface.
If your pork steak is 1 inch thick or more, sear the pork steaks first, then transfer them to a 350°F oven and cook until they reach an internal temperature of at least 145°F, about 10-15 minutes.

Nutrition

July 11, 2025 by Tanya 9 Comments

Jamaican Jerk Seasoning Recipe

Add some flavor to your meals with this homemade Jamaican Jerk Seasoning. It's so easy to make a big batch to use on meats, fish and vegetables.

Jamaican Jerk Seasoning in a jar with label and spoon sticking out top

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I know that you guys are going to love this Jamaican jerk seasoning recipe! I always have some on hand in my cupboard for a quick and easy way to liven up meals.

Use it in my Jerk chicken and rice, air-fried Jamaican jerk pork, Jerk Chicken Wings, or my Rasta Pasta. You can even sprinkle a bit on your favorite seafood, like shrimp.

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Garlic Powder
Kosher Salt
Onion Powder
Cayenne Pepper or Scotch Bonnet Pepper - if you can get your hands on the Scotch Bonnet Pepper, that's the best choice to give this blend the most authentic flavor.
Dried Thyme
Brown Sugar
Sweet Paprika
Ground Allspice
Black Pepper
Ground Cinnamon
Ground Nutmeg

How To Make Jamaican Jerk Seasoning

Combine all the ingredients.

Store in an airtight container until ready to use.

spices and herbs on white plate, mixed with spoon sticking in the middle

How spicy is this homemade jerk spice blend?

This seasoning does have a kick to it, but unlike your store-bought mixes, it's easy to adjust the heat to your taste. If you don't like things super spicy, you can reduce the amount of cayenne.

Why make your own spice mix?

Making your spice mix is quick and easy, and it's also kinder on your wallet. Store-bought spice blends often contain preservatives and additives that you don't need when you make it at home.

How long does it keep?

Once you have mixed your ingredients, transfer them to an airtight jar or container. Keep it in your cupboard and it will keep well for at least a month. Depending on the freshness of the spices you use, it can keep well for up to six months!

Tanya's Recipe Notes and Tips

Check that your spices aren't stale before you use them. Rub a little between your fingers, and if they don't release an aroma, it's time to buy some more.
Rub the seasoning on chicken, meat, and fish, or sprinkle it on vegetables before cooking. You can also use it along with my jerk marinade for extra flavor.
Store in an airtight container in a cupboard.
Ground scotch bonnet pepper is the best pepper to use in this recipe for an authentic taste. However, if you can't find it, cayenne pepper works just fine.

Jerk seasoning in jar with spoon picking it up

More Seasoning Recipes

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Print Recipe

5 from 5 votes

Jamaican Jerk Seasoning Recipe

Add some flavor to your meals with this homemade Jamaican jerk seasoning. It's so easy to make a big batch to use on meats, fish and vegetables.

Prep Time5

Total Time5

Course: Seasoning

Cuisine: Jamaican

Keyword: easy jerk seasoning, homemade jerk seasoning, Jamaican seasoning

Servings: oz

Calories: 111kcal

Author: Tanya

Ingredients

1 Tablespoon Garlic Powder
1 Tablespoon Kosher Salt
2 teaspoon Onion Powder
2 teaspoon Cayenne Pepper or Scotch Bonnet Pepper*
2 teaspoon Thyme Dried
2 teaspoon Brown Sugar
1 teaspoon Sweet Paprika
1 teaspoon AllSpice Ground
½ teaspoon black pepper
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Instructions

Combine all ingredients. Store in airtight container. Enjoy.

How to use:

Any recipe calling for dried jerk seasoning. It’s perfect on poultry, in pasta dishes, and on vegetables.

Video

Notes

Check that your spices aren't stale before you use them. Rub a little between your fingers and if they don't release an aroma it's time to buy some more.
Rub the seasoning on chicken, meat and fish or sprinkle on vegetables before cooking.
Store in an airtight container in a cupboard.
Ground scotch bonnet pepper is the best pepper to use in this recipe for an authentic taste. However, if you can't find it, cayenne pepper works just fine.

Nutrition

This post was originally published March 27, 2020. It has been updated with new information.

June 26, 2025 by Tanya 74 Comments

Juicy, Perfect Air Fryer Pork Chops (Air-Fried Pork Chops)

These Air-Fried Pork Chops are moist, delicious, and packed with fantastic flavor. Learn the tips and tricks for making tasty, juicy pork chops in your Air Fryer every time.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Pork chops are perfect for quick dinners, and cooking them in an air fryer is ideal, as they cook quickly.

I’ve done pork chops in my Air Fryer before; I made these thin Japanese Tonkatsu Pork Chops. I’m now sharing this herb-crusted pork chop recipe for thick and juicy chops.

When cooked properly, pork chops are moist and delicious and can be prepared in under 20 minutes. The trick is not to cook them too long, as they will dry out.

Be sure to try my smothered pork chops and my sous vide pork chops.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Pork Chops - I usually grab pork loin chops that are about 1-inch thick.
Olive oil - Adding a little oil will help the pork chops brown and add delicious flavor.
Seasoning - Dried sage, dried thyme, oregano, rosemary, paprika, garlic powder, salt, and black pepper.

Tools Needed

Air fryer (5–6 qt basket style)
Instant-read meat thermometer
Small mixing bowl
Kitchen tongs
Plate or cutting board for resting
Aluminum foil (tenting)

How to Make Air Fryer Pork Chops

Step 1: First, remove your chops and allow them to sit at room temperature for about 15-30 minutes to remove the chill. In a small bowl, combine the sage, thyme, oregano, rosemary, paprika, garlic powder, salt, and black pepper. Set aside.

dry seasoning mixed in bowl next to pork chops

Step 2: Preheat your Air Fryer to 360 degrees Fahrenheit.

While your Air Fryer is preheating, pat the pork chops dry with a paper towel to remove excess moisture. Then, rub a little olive oil over the pork chops and sprinkle the herb mixture over the chops, covering all sides.

Step 3: Place in the Air Fryer basket, making sure the chops don’t overlap. If your air fryer is not large enough to hold all of them, cook them in batches.

Cook at 360°F for 10-12 minutes, flipping halfway. Pork chops are done when they have reached an internal temperature of 145°F.

Step 4: Remove pork chops from the Air Fryer and loosely cover them with foil. Allow them to sit for about 5 minutes.

And there you have it, quick and delicious juicy pork chops.

Tanya's Top Tips for the Most Tender Pork Chops in the Air Fryer

Get to know your air fryer - Air fryers cook differently based on factors such as shape, wattage, and altitude. The cook times listed below are for guidance; however, your chops may require less or more cooking time.
The quality of the meat matters - I’ve cooked pork chops to the proper temperature and texture, yet they still tasted off. The issue wasn’t the seasoning; it was the quality of the meat itself. Invest in well-marbled, responsibly raised chops, and the same recipe suddenly shines with real flavor.
Rest the chops after cooking - once cooked, allow the pork chops to rest under foil paper for about 5-10 minutes. It’s the same method I use in my air fryer steak recipe to ensure even cooking. Resting the meat allows the juices to be reabsorbed into the meat, resulting in moist and tender pork chops.
Cook to perfection with a thermometer - Invest in a quick-read thermometer to ensure your meat reaches 145°F and doesn’t exceed that temperature. The reason why most pork chops become tough and dry is that they can easily be overcooked.

Cooking Times for Pork Chops in the Air Fryer

Chop Thickness & Type	Air Fryer Temp	Cook Time	Target Internal Temp*
1 in / 2.5 cm boneless	360 °F	10–12 min	143–145 °F
1 ½–2 in bone-in (recipe)	360 °F	14–16 min	143–145 °F
Thin ¾ in boneless	375 °F	8–10 min	143–145 °F
Frozen 1-inch chops	360 °F	18–20 min	145 °F

*Remove chops 2–3 °F early; carry-over heat during the rest will finish the job.

Flavor Variations

I've used bone-in, thick-cut pork chops, but this recipe will also work well with thinner chops, boneless pork chops, or a pork steak. Just ensure you adjust the cooking times accordingly.
Pork works well with many spices. I've used paprika, but you can use any other ground spices you enjoy, like anise, cinnamon, coriander, or cumin.
Add some chili heat to the marinade by incorporating chili powder or red pepper flakes.

How to serve Air Fryer Pork Chops

I like serving potatoes and at least two other vegetable sides with these pork chops.

Air fryer pork chops and potatoes are a perfect combination, so try my Air Fryer Baked Potato or Creamy Instant Pot Mashed Potatoes. Sweet potatoes are a great alternative to regular potatoes; try my Mashed Sweet Potatoes or my Southern Candied Sweet Potatoes.

How to store leftover air fryer pork chops

To refrigerate: Keep any leftover pork chops in an airtight container for 3-4 days. Reheat the next day and warm the pork in the air fryer or oven at 350°F until warmed through.

To freeze: Once cooked and cooled, place any leftover pork chops into an airtight container and store them in the freezer for up to 3 months. As the pork is already cooked, it can be reheated from frozen in a preheated oven at 350°F. When ready to enjoy, place the frozen chicken onto a baking sheet and place it in the oven for 30-40 minutes to reheat.

FAQs:

Can you put a raw pork chop in an air fryer?

Yes, absolutely. I cook raw pork in the air fryer on a regular basis. Make sure to place the pork in the basket in a single layer to ensure even cooking.

What is the ideal temperature for air frying pork chops?

360 degrees Fahrenheit is my preferred temperature for cooking pork chops

Why are bone-in pork chops better?

The bone and fat in pork chops add great flavor to the pork and help retain moisture, stopping the chops from drying out.

Looking for more Air Fryer Pork recipes? Try these out:

If you've tried this Air Fryer Pork Chop recipe or any other recipe on my blog, please rate it and share your feedback in the comments below!

pinterest image with pin this and save for later text

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4.77 from 30 votes

Juicy Air Fryer Pork Chops Recipe

These Air Fryer Pork Chops are juicy and delicious and full of amazing flavor. The Air Fryer makes perfect pork chops each and every time.

Prep Time5

Cook Time10

Resting Time5

Total Time20

Course: Main Course

Cuisine: American

Keyword: air fryer pork chops

Servings: people

Calories: 248kcal

Author: Tanya

Equipment

Quick Read Thermometer

Ingredients

4 pork chops about 1-inch thick
2 teaspoons rubbed sage
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon crushed rosemary
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 Tablespoon olive oil

Instructions

Combine the sage, thyme, oregano, rosemary, paprika, garlic powder, salt, and black pepper. Set aside.
Preheat your Air Fryer to 360 degrees Fahrenheit (182°C).
While you Air Fryer is preheating, rub a little bit of olive oil over the pork chops and sprinkle the herb mixture over the chops, covering all sides.
Place in Air Fryer basket making sure the chops don’t overlap.
Cook on 360F degrees for 10-12 minutes, flipping halfway. Pork chops are done when they have reached an internal temperature of 145 degrees Fahrenheit.
Remove pork chops from the Air Fryer and loosely cover with foil. Allow them to rest for about 5 minutes.

Video

Notes

Cook times will vary depending on your Air Fryer model and the thickness of the pork chops.
This recipe, as shown, uses thick center-cut pork chops about 1 inch thick.
Thinner pork chops take about 8-9 minutes at 360 degrees Fahrenheit.

Nutrition

This post was originally published on September 24, 2019. It has been updated with additional helpful information and new photos.

June 16, 2025 by Tanya 178 Comments

Juicy Air Fryer Steak (Quick & Easy)

If you're wondering how to make the perfect air fryer steak, look no further. This method of cooking steak in the air fryer provides a perfect juicy steak every time.

two steaks in the air fryer basket with garlic butter on top

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I had only intended to make fried foods when I purchased my Air Fryer. Little did I know how amazing this appliance was and that it could make much more than fried food. Now I have a ton of air fryer recipes as I use it all the time.

Initially, I used it to make chicken for my Healthier General Tso's Chicken in the Air Fryer, and I also used it frequently for roasting vegetables. Then I discovered that my air fryer could make juicy steak!

Top your steaks with my homemade garlic butter that can be whipped up easily and can go on many dishes, including fish, bread, and vegetables. I like to create more than we need for our steaks and save the rest for later in the fridge. I would eat the stuff by the spoonful if I could.

Be sure to try my Air Fryer Steak Fajitas and Air Fryer Steak Kebabs too!

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Ribeye Steaks – I use two 8-oz ribeye steaks, approximately 1 inch thick, for their rich, juicy flavor and marbling.
Salt & Freshly Cracked Black Pepper – A classic combo to season the steak simply and effectively.
Garlic Butter – A flavorful finish that melts over the hot steak:
- Unsalted Butter – Softened to mix easily.
- Fresh Parsley – For a pop of freshness.
- Minced Garlic – Adds bold, savory depth.
- Worcestershire Sauce – Just a splash for umami.
- Salt – To balance and enhance all the flavors.

raw ribeye steaks seasoned with salt and pepper

How to Cook Steak in the Air Fryer

First Step: Prepare the garlic butter by mixing softened butter, parsley, garlic, Worcestershire sauce, and salt until the mixture is thoroughly combined. Place in parchment paper and roll into a log. Refrigerate until ready to use.

2nd Step: Remove the steak from the refrigerator, season it with salt and pepper, and let it sit at room temperature for 20 minutes. After 20 minutes, gently pat the steak dry with paper towels to remove any excess moisture.

3rd Step: Preheat the Air Fryer to 400 degrees Fahrenheit. Once preheated, place steaks in the air fryer and cook for 10-12 minutes, flipping halfway through.

4th Step: Remove from the air fryer and allow to rest for 5 minutes. Top with garlic butter and enjoy.

What's the best cut of steak to cook in the air fryer?

The beauty of steak in your air fryer is that you can cook different cuts in the machine. I've made delicious filet mignon, skirt steak, and ribeye. Just remember to adjust cooking times according to the steak's thickness and desired doneness. Making beef tenderloin in the air fryer is also a must for my steak lovers!

I have found that 400°F is the perfect temperature to cook steak in the air fryer. For an 8-ounce ribeye, it will take 10-12 minutes, and remember to flip halfway through.

An instant-read thermometer is a must for cooking steaks at home, and I've included the recommended temperatures in the recipe below so you can cook them to exactly your liking.

Can you marinate the steak?

I love to have my steak seasoned with salt and pepper, but if you prefer, you can use seasoned salt or your favorite liquid marinade for extra flavor. Marinate the steak for at least an hour or up to 8 hours, then let it come up to room temperature before cooking in the air fryer.

Degrees of Doneness

For an idea of steak degrees of doneness, follow the times below. Make sure you use a quick read thermometer to check the correct temperatures.

Temperature	Doneness	How it Looks
125°F (52°C)	rare	Cool red center
135°F (57°C)	medium-rare	red center, warm
145°F (63°C)	medium	warm pink center, juicy
150°F (66°C)	medium-well	slightly pink center, juicy
160°F+ (71°C)	well-done	brown throughout, chewy

What sides go with steak?

This recipe is perfect for date night; serve it alongside your favorite veggie and potato sides for a real feast! Try it with:

For a similar recipe, try my Air Fryer Lamb Chops. For other ways to cook your steak, try my pan-seared steak.

Tanya's Tips for Making Steak in the Air Fryer

Make sure that your steak is at room temperature before adding it to the air fryer. This will help it to stay tender and juicy.
Preheat your air fryer thoroughly before adding the steak, ensuring it cooks evenly throughout. If your air fryer doesn't have a preheat setting, let it run at 400°F for 5 minutes before placing the food inside.
Let the steak rest for 5 minutes before serving. Cover it loosely with foil to keep it warm. This will get the steaks perfectly juicy.
The garlic herb butter will keep well for a couple of weeks in the fridge, and it freezes well for up to 3 months.

Watch this video tutorial and see how I make this air-fried steak from start to finish.

Please note that in the video, I add olive oil to the steak. I like to add it for added flavor, but I've also come to realize that the ingredient can be skipped. Feel free to add it if you love that in the original recipe.

I hope you love this method of making steak as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

Print Recipe

4.85 from 90 votes

Perfect Air Fryer Steak Recipe

It's so easy to cook a restaurant quality steak in the air fryer, and don't forget to top it with my garlic and herb butter for a dinner to remember!

Prep Time20

Cook Time10

Resting Time5

Total Time35

Course: Main Course

Cuisine: American

Keyword: air fried steak recipe, air fryer steak, how to cook steak in the air fryer

Servings:

Calories: 415kcal

Author: Tanya

Equipment

Quick Read Thermometer

Ingredients

Garlic Butter

1 stick unsalted butter softened
2 Tablespoon fresh parsley chopped
2 teaspoon garlic minced
1 teaspoon Worcestershire Sauce
½ teaspoon Kosher salt

Steak

2 8 oz Ribeye steak about 1-inch thick
Kosher salt about ¾ teaspoon
freshly cracked black pepper about ½ teaspoon

Instructions

Garlic Butter

Prepare Garlic Butter by mixing butter, parsley garlic, worcestershire sauce, and kosher salt until thoroughly combined.
Place in parchment paper and roll into a log. Refrigerate until ready to use.

Air Fryer Steak

Remove steak from fridge and allow to sit at room temperature for 20 minutes. Season the steaks with salt and freshly cracked black pepper.
Preheat Air Fryer to 400 degrees Fahrenheit. Once preheated, place steaks in air fryer and cook for 10-12 minutes, flipping halfway through.*
Remove from air fryer and allow to rest for 5 minutes. Top with garlic butter.

Notes

*This recipe creates medium-cooked steak. For medium-rare, cook for 8 minutes, flipping halfway through. For medium-well, cook for 12 minutes, flipping halfway through. To ensure it is done to your liking, use a quick-read thermometer to check the temperature.

The thickness of your steak will determine how long you need to cook it. For thin ribeyes, I lower the cooking time to 7-8 minutes for medium steak.

Temperatures for Steak are as follows:

125°F for rare
135°F for medium-rare
145°F for medium
150°F for medium-well
160°F for well-done

Nutrition

The OG Photos

Post originally published April 9, 2018. It has been updated with additional helpful tips, a few tweaks, and new photos.

June 5, 2025 by Tanya 41 Comments

Creamy Cold Seafood Salad with Pasta & Shrimp

This cold seafood salad recipe is full of flavor and is oh-so pretty. I combine imitation crab and shrimp with pasta, crunchy bell peppers, and green onions, then dress with a special sauce that will get your taste buds dancing. It's a great tasting easy pasta salad recipe to serve at your next social gathering or cookout.

seafood salad in bowl with green onions next to the bowl

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Summer proves itself to be the best season ever because that's when all the barbecues occur. Family and friends gather, fire up the grill, and invite guests to bring the side dishes and desserts. The most popular side dish at the barbecues I attend is the pasta salad. There are many pasta salads in existence, but my favorite of all favorites is a cold seafood salad with pasta.

I make my seafood pasta salad with imitation crab, but you can use fresh crab if you prefer. This is the best seafood salad recipe I've come up with and is exactly how I like to eat it.

If you enjoy cold salads, then try some of these great-tasting salad recipes. My Tuna Pasta Salad, Hawaiian Macaroni Salad Recipe, Thai Cucumber Salad, Vietnamese Chicken Salad, and my Carrot Raisin Salad.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Here's what you will need to make this cold seafood salad recipe:

Pasta - I've used medium-sized seashell pasta, but you can use any size or shape of pasta in this easy seafood salad recipe.
Vegetables - I've used a combination of chopped red bell pepper, green bell pepper, and green onions.
Crab - forms the base of this salad. I use imitation crab meat, but you can use fresh crab meat if you prefer.
Shrimp - I use medium-sized cooked shrimp, but you can add any size of shrimp.
Dressing - I combine mayonnaise with French dressing to form the base of the sauce to coat this salad.
Seasoning - I use a combination of Old Bay seasoning, garlic powder, salt, and black pepper to season the dressing.

How to make the best seafood salad recipe

Step 1: Prepare the pasta according to the package directions, drain, and set it aside.

Step 2: Add mayonnaise, French dressing, Old Bay seasoning, garlic powder, salt, and black pepper to a big bowl and whisk together until thoroughly combined.

Step 3: Add the remaining ingredients to the bowl, including the cooked and cooled pasta shells. Stir until combined and all ingredients are coated in the sauce.

Step 4: Cover the salad and place it in the refrigerator to chill for 2-4 hours. Enjoy

Tanya's Expert Tips for this Seafood Salad

These tips will help you make the best cold seafood salad recipe you've ever tried.

Now, this seafood salad must be served cold, which is why it is a cold seafood salad recipe. Then again, who am I to be a stickler for the rules? Serve warm if you like.
This salad is best when left to sit in the refrigerator to chill and allow the flavors to meld together.
When cutting the vegetables, chop them into bite-sized cubes, which makes it easier to eat.

seafood salad in serving bowl with spoon next to bowl

Flavor variations

Crab and shrimp form the base of this salad, but you can use any combination of seafood that you like to eat.
I've used sliced green onions, but red onions would be a great swap.
Add in extra vegetables like chopped tomatoes, celery, or cucumber.
Stir through some fresh herbs like dill, basil, or parsley.
I've used regular mayonnaise, but you can use low-fat mayo or Greek yogurt if you prefer.
A touch of lemon zest and/or juice is an excellent addition to this salad.

How to Serve Seafood Salad

This salad is perfect for summer cookouts and gatherings, serving well alongside grilled meat or seafood.

For a tasty dinner, serve it alongside my Air Fryer Steak with Garlic Herb Butter, Air Fryer Steak Kebabs, or my Marinated Air Fryer Salmon.

It also makes a great lunch on the go; I often bring this salad to work when I make it the night before.

How to Store Seafood Pasta Salad

Make ahead: This is a great make-ahead dish. Prepare the salad earlier in the day or the day before, then cover the bowl and store it in the refrigerator until you're ready to serve.

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What does seafood salad contain?

Seafood salad combines a variety of seafood. Then add some crunchy salad vegetables, and seasoning (I use Old Bay seasoning along with garlic powder, salt, and black pepper), and coat in a salad dressing. I like a mayonnaise-based dressing, but you can make a vinaigrette-style dressing if you prefer.

Imitation Crab vs. Real Crab?

Imitation crab, made from processed seafood paste, provides a mild, sweet flavor and a firm, chewy texture, and is often used as a substitute in various dishes. Real crab, sourced from different crab species, offers an authentic and flavorful experience with its delicate, rich taste and soft, flaky texture, making it a popular choice for seafood lovers. The choice between the two depends on personal preference and culinary needs.

If you have tried this cold seafood pasta dish, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

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4.70 from 26 votes

Cold Seafood Salad Recipe

This creamy cold seafood salad with pasta, shrimp & crab is perfect for BBQs, potlucks &holidays. A quick make-ahead dish that everyone loves!

Prep Time20

Chill time2

Total Time2 20

Course: Salad, Side Dish

Cuisine: American

Keyword: best seafood salad recipe, cold seafood salad, cold seafood salad with pasta, easy seafood salad, seafood salad pasta

Servings:

Calories: 414kcal

Author: Tanya

Ingredients

3 cups medium sized seashell pasta
1 red pepper chopped
½ green pepper chopped
2 green onions chopped
8 oz imitation crab meat chopped
8 oz cooked medium sized shrimp chopped
½ cup mayonaise
2 tablespoon French dressing
½ teaspoon Old Bay seasoning
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Prepare the pasta according to package directions, drain, and set aside to cool.
Add the mayonnaise, French dressing, Old Bay seasoning, garlic powder, salt, and black pepper to big bowl and whisk until fully combined.
Now add the remaining ingredients to the bowl, including the cooked pasta, and stir until combined and all ingredients are coated in sauce.
Refrigerate for 2-4 hours. Enjoy

Video

Nutrition

This post was originally published on June 27, 2016. It has been updated with new photos and additional information.

June 2, 2025 by Tanya 2 Comments

Chimichurri Chicken Recipe – Juicy, Flavor-Packed, and Easy

This chimichurri chicken is packed with bright, herby flavor thanks to a simple homemade chimichurri sauce that doubles as both a marinade and a finishing drizzle. It's a quick and easy way to elevate everyday chicken with fresh herbs, garlic, and a hint of spice.

chimichurri chicken covered in the sauce on black plate

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If you're like me, you're always looking for a chicken recipe that's fast, flavorful, and a little bit different. This one is a favorite because it's fresh, vibrant, and still easy to prepare.

I'm a huge fan of chimichurri sauce, and I put it on everything. What I love about this recipe is that the sauce serves double duty here, both as a marinade and a drizzle, and trust me, it's worth making from scratch.

This recipe uses boneless, skinless chicken thighs, which are perfect for soaking up all the chimichurri. It's a flexible recipe, too—you can grill or pan-sear it. And if you've got leftover chimichurri, don't toss it! It's fantastic on roasted veggies, fish, or spooned over a grain bowl.

A Quick Look at The Ingredients of Chimichurri Chicken

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Chimichurri Sauce

Fresh parsley and cilantro: Packed tight. Feel free to use only parsley, as authentic chimichurri is made with parsley alone.
Garlic cloves: Adds aromatic bite
Olive oil and red wine vinegar: The rich base and tangy element of the sauce
Crushed red pepper flakes: Gives it a little heat (adjust to taste)
Seasonings: Dried oregano, salt, and black pepper

For the Chicken

Boneless, skinless chicken thighs: Juicy and flavorful. For even cooking, ensure chicken thighs are roughly the same thickness, about ½ to ¾ inch thick. If needed, gently pound thicker parts to even them out. You can also use chicken breast if need be.
Salt, black pepper, smoked paprika, garlic powder: The dry rub that kicks up flavor
Olive oil: Helps the spices coat evenly
Chimichurri sauce: For marinating and drizzling

ingredients for chimichurri chicken on table

Tools Needed

Food processor or blender
Mixing bowls
Cast iron skillet, grill, or oven
Tongs and a meat thermometer

How to Make This Chimichurri Chicken Recipe

Start by gathering all your ingredients—mise en place makes this super smooth. First, whip up the chimichurri sauce by pulsing parsley, cilantro, garlic, oil, vinegar, spices, and herbs in a food processor. Set aside ¼ cup for marinating and reserve the remaining ¾ cup for topping.

chimichurri ingredients in food processor bowl before processing

blended chimichurri sauce in food processor bowl

Next, season your chicken thighs with salt, pepper, paprika, and garlic powder. Add olive oil and the ¼ cup of chimichurri you set aside, and toss everything together until well coated. Let it marinate in the fridge for at least 30 minutes—longer if you’ve got the time.

To cook, heat your grill or skillet over medium-high. Cook the chicken for about 5–7 minutes per side, or until the internal temperature hits 165°F.

Let it rest for 5 minutes, then slice and drizzle with that extra chimichurri. Serve and enjoy.

Serving Suggestions

Chimichurri chicken is incredibly versatile and pairs well with a variety of sides to round out your meal. Try serving it alongside grilled zucchini, roasted potatoes, or a cilantro lime rice to soak up the extra chimichurri sauce.

Make Ahead and Storage Instructions

You can prepare the chimichurri sauce up to 3 days in advance; store it in an airtight container in the refrigerator. The chicken can be marinated up to 24 hours ahead.

If you have leftovers, keep them in the fridge for up to 4 days or freeze for up to 3 months.

chicken sliced on plate covered in chimichurri sauce

Variations

Use chicken breasts if you prefer a leaner option—just be sure not to overcook.
Swap out chicken for shrimp or steak using the same marinade.
Add a squeeze of lemon to the chimichurri for a citrusy twist.

Many recipes use chimichurri sauce, such as grain salads, grilled vegetables, or other easy weeknight meals.

Tanya’s Top Tips for Chimichurri Chicken

Don’t skip the resting time after cooking—it helps lock in those juices.
Taste your chimichurri before using; add more vinegar, salt, or chili if needed.
A hot cast iron skillet creates a beautiful sear and cooks evenly.
For the juiciest, most tender chicken thighs, cook them to 175°F—that little bit higher than 165 makes all the difference.

FAQs

What is chimichurri?

Chimichurri is a fresh, herby sauce that comes straight out of Argentine and Uruguayan kitchens—and it’s one of my favorite ways to add bold flavor to just about anything. Made with parsley, garlic, red wine vinegar, and olive oil, it’s bright, garlicky, and just a little spicy. I love using it as a marinade and a finishing sauce—it’s seriously good on everything from chicken to veggies.

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work great with chimichurri too—just keep an eye on the cook time so they don’t dry out. I like to pound them to an even thickness so they cook evenly and stay juicy.

If You Like This, You May Also Like:

Air Fryer Chicken Thighs – Juicy meat with minimal effort.
Air Fryer Lamb Chops - also good covered in chimichurri sauce.
Chipotle Chicken – Perfect for tacos or a fresh summer dinner bowl.

I hope you love this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

Print Recipe

5 from 1 vote

Chimichurri Chicken Recipe

This easy chimichurri chicken recipe features juicy chicken thighs marinated and topped with a vibrant, herby chimichurri sauce made from fresh parsley, cilantro, garlic, and spices. The versatile sauce doubles as both a marinade and finishing sauce, creating a flavor-packed dish that's perfect for weeknight dinners or casual entertaining.

Prep Time15

Cook Time12

Minimum Marinade Time30

Total Time57

Course: Main Course

Cuisine: Latin American inspired

Keyword: chimichurri chicken

Servings: people

Calories: 589kcal

Author: Tanya

Ingredients

For the Chimichurri Sauce

1 cup fresh parsley packed
½ cup fresh cilantro
4 garlic cloves
½ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon crushed red pepper flakes adjust to taste
1 teaspoon dried oregano
½ teaspoon kosher salt or to taste
½ teaspoon black pepper or to taste

For the Chicken

2 pounds boneless skinless chicken thighs patted dry
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
2 tablespoons olive oil
Extra chimichurri for serving

Instructions

For the Chimichurri

Add parsley, cilantro, garlic, olive oil, red wine vinegar, crushed red pepper flakes, oregano, salt, and black pepper to a food processor. Pulse until combined. Set aside ¼ cup of the sauce for the marinade, set the rest aside for topping and/or dipping.

For the Chicken

In a large bowl, combine the chicken, salt, pepper, smoked paprika, garlic powder, and olive oil. Add 1⁄4 cup of the prepared chimichurri sauce to the chicken and toss until well coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2–4 hours.
Heat your grill or skillet over medium-high. Cook the chicken for about 5–7 minutes per side, or until the internal temperature hits 165°F. Let the chicken rest for 5 minutes before slicing.
Drizzle with additional chimichurri sauce and serve.

Notes

Pat chicken dry with paper towels before seasoning to help the spices stick better and achieve a better sear.
You can also use chicken breast instead of thighs. Just adjust cooking time to about 4-5 minutes per side, or until internal temperature reaches 165°F, as chicken breast cooks faster than thighs.
For even cooking, ensure chicken thighs are roughly the same thickness, about ½ to ¾ inch thick. If needed, gently pound thicker parts to even them out.

Nutrition

May 30, 2025 by Tanya Leave a Comment

Jerk Shrimp Skewers with Jerk Butter Glaze

These jerk shrimp skewers are a flavor explosion and one of my favorite ways to bring bold Caribbean vibes to the dinner table. Juicy shrimp roast on the grill or in the oven with pineapple, peppers, and onion, then get brushed with a glossy jerk butter glaze for the perfect sweet and spicy bite.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love the flavors of jerk, and I love seasoning shrimp with it. I’ve always been a fan of meals that bring heat and flavor, and jerk shrimp never disappoints. This shrimp skewer recipe is a quick and easy way to achieve that irresistible jerk flavor without requiring a lengthy list of ingredients or hours of preparation. It’s a go-to for summer cookouts or when I want to bring a little island flair to our dinner table.

I prepared this version in the oven, but it's also perfect for grilling. What I love most is how customizable these skewers are. You can add veggies or pineapple right on the stick with your shrimp. And there is that buttery jerk glaze. Feel free to skip it if you want to keep it light, but we love it. It’s so good you’ll want to drizzle it on everything.

If you love skewer recipes, then check out my air fryer steak kebabs.

A Quick Look at the Ingredients You’ll Need

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Shrimp and Marinade

Large shrimp: Peeled and deveined for easy eating. Large or jumbo size works best.
Jamaican jerk marinade (wet): Your favorite store-bought or homemade jerk marinade.
Olive oil: Helps distribute the marinade.
Brown sugar: Balances the heat with a hint of sweetness.
Lime juice: Brightens up the flavors.

Veggies and Fruit

Red bell pepper: Adds crunch and color.
Red onion: Brings a sweet-savory bite.
Pineapple chunks: A tropical touch that pairs beautifully with jerk seasoning.

For the Jerk Butter Glaze

Unsalted butter: The base of a rich, glossy glaze.
Jerk marinade: Echoes the shrimp seasoning for a big flavor.
Brown sugar or honey: Adds a touch of sweetness.
Lime juice: Keeps the glaze bright and balanced.

Tools Needed

Mixing bowls
Skewers (wooden or metal)
Grill or grill pan (or oven with broiler)
Small saucepan
Basting brush

How to Make Jerk Shrimp Skewers

Gather your ingredients and get ready to cook!

Step 1: Marinate the Shrimp

In a bowl, whisk together the jerk marinade, olive oil, brown sugar, and lime juice. Add the shrimp to the mixture and toss to coat. Refrigerate for just a few minutes, up to 20 minutes, to allow the flavors to absorb.

Step 2: Assemble the Skewers

Thread the marinated shrimp onto skewers, alternating with red bell pepper, onion, or pineapple chunks if using. Leave a little space between pieces for even cooking.

shrimp, pineapple, red bell pepper, and red onion on metal skewers

Step 3: Cook the Kebabs

Preheat your broiler or grill to the appropriate temperature before cooking.

Grill: Heat to medium-high and cook the skewers for just a few minutes per side until the shrimp turn opaque pink with a bright red tail.
Broiler Option: Place skewers on a broiler pan (or foil-lined baking sheet) and set the oven rack to the top position, about 6 inches from the broiler. Broil on high for 4–5 minutes, flipping once, until the shrimp are pink and slightly charred.

Shrimp cooks very quickly, so keep an eye on them to avoid overcooking.

Step 4: Make the Jerk Butter Glaze and Brush Skewers

Melt butter in a small saucepan over low heat. Stir in jerk marinade, brown sugar or honey, and lime juice. Let it simmer for 1–2 minutes until it’s smooth and glossy.

Brush skewers with glaze during the last 1–2 minutes of grilling/broiling, and again just before serving

cooked jerk shrimp with glaze being rubbed on it

Jerk Butter Glaze

The jerk butter glaze is what takes these shrimp skewers to the next level. To make it, simply combine melted butter with jerk seasoning, brown sugar, and lime juice and brush over your shrimp during the last few minutes of grilling or broiling.

Whether you’re making oven-baked shrimp skewers or firing up the grill, the glaze melts into the shrimp, adding a rich, spicy, and slightly sweet flavor.

Make Ahead and Storage Instructions

Marinate ahead: Prep the shrimp and marinade up to 12 hours in advance.
Leftovers: Store cooked shrimp in an airtight container in the fridge for 2–3 days.
Reheating: Warm gently in a skillet or under the broiler to retain the shrimp's juiciness and flavor.

Serving Suggestions

Jerk shrimp is incredibly versatile and can be served in so many delicious ways. For a simple appetizer, arrange the shrimp on a platter with a side of cocktail sauce or a jerk BBQ sauce.

As a main course, serve the shrimp over cilantro lime rice, with a sprinkle of fresh parsley or cilantro and a side of roasted peppers or a crisp salad.

Variations

Try using the same jerk marinade and glaze on chicken, tofu, or even grilled veggies.
Add chunks of mango or jalapeño to your skewers for a sweet or extra spicy twist.

Tanya’s Top Tips for These Skewers

Use gloves when handling hot peppers in your jerk marinade to protect your hands from the heat.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
For extra flavor, brush the skewers with glaze during the last minute of cooking.

If You Like This, You May Also Like

My jerk chicken recipe, that can be cooked on the grill, in the oven, or the air fryer.
My jerk fish recipe, where I use whole fish.

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Jerk Shrimp Skewers with Jerk Butter Glaze

Juicy jerk shrimp skewers are paired with pineapple, peppers, and onions, then finished with a sweet and spicy jerk butter glaze. This bold, Caribbean-inspired recipe is quick, flavorful, and perfect for weeknight dinners or entertaining.

Prep Time15

Cook Time6

Marinate Time20

Total Time41

Course: Main Course

Cuisine: Caribbean

Keyword: jerk shrimp skewers, shrimp skewers

Servings: people

Calories: 341kcal

Author: Tanya

Ingredients

For the Shrimp

1 lb large shrimp peeled and deveined
2 tablespoons jerk marinade
1 tablespoon olive oil
1 teaspoon brown sugar
Juice of ½ a lime about 1 tablespoon

Other Skewer Ingredients

1 red bell pepper cut into chunks
½ red onion cut into chunks
4 cups Pineapple chunks fresh or canned in juice

For the Jerk Butter Glaze

2 tablespoons unsalted butter
1 tablespoon jerk marinade
1 teaspoon brown sugar or honey
Juice of ½ a lime about 1 tablespoon

Instructions

Marinate the Shrimp

In a bowl, whisk together the jerk marinade, olive oil, brown sugar, and lime juice. Add shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.

Assemble the Skewers

Thread shrimp onto skewers, alternating with bell pepper, onion, or pineapple chunks if using. Leave a little space between each piece.

Cook the Skewers

You can grill or broil the skewers.
Grill: Grill over medium-high heat for 2–3 minutes per side, until shrimp are pink and opaque.
Broil: Place skewers on a broiler pan (or foil-lined baking sheet) and set the oven rack to the top position, about 6 inches from the broiler. Broil on high for 4–5 minutes, flipping once, until the shrimp are pink and slightly charred.

Make the Glaze

In a small saucepan, melt the butter over low heat. Stir in jerk marinade, brown sugar or honey, and lime juice. Simmer for 1–2 minutes, until smooth and glossy.
Brush skewers with glaze during the last 1–2 minutes of grilling/broiling, and again just before serving

Notes

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Adjust the amount of jerk marinade to control the heat level—Scotch bonnet-based marinades can be quite spicy!

Nutrition

12 Air Fryer Tips

#1. Preheat your Air Fryer...but only when your model and recipe need it

#2. Use oil on your foods for the air fryer...well, most of the time

#3. Grease your Air Fryer Basket

#4. Skip aerosol cans

#5. Don't overcrowd the basket

#6. Shake the basket during cooking for fries, wings, and other items

#7. Spray halfway through cooking

#8. Water/Bread in the bottom stops white smoke

#9. Be careful of small light items in the air fryer

#10. Convert oven recipes—minus 30 °F and 20 % time

#11 Invest in a Good Quick Read Thermometer

Clean promptly, inside and out

Those are my Top 12 Air Fryer tips for successful cooking. If you haven't made the jump on purchasing an Air Fryer yet, check out Air Fryer Reviewed for reviews of different Air Fryer brands.

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