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Place chicken breasts in a metal bowl. Rinse with water and squeeze fresh lime juice over them. Discard the lime juice and pat the chicken dry.

Season the chicken generously with poultry seasoning, Jamaican jerk marinade, and honey. Using gloves, thoroughly massage the chicken to ensure it's fully coated.

Preheat your air fryer to 375°F. Place the marinated chicken breasts in the air fryer basket and cook for 18-22 minutes, flipping halfway through, until cooked through and glazed with a slightly charred exterior. The internal temperature should reach 165°F.

While the chicken cooks, bring 8 cups of water to a boil in a black pot on the stovetop. Add the instant ramen noodles (discarding the oil packets if included) and cook according to package directions until separated and tender.

In each of four white serving bowls, place 1/2 tablespoon of Jamaican jerk marinade, 1/2 tablespoon of mayonnaise, and one soup base packet from the Shin Ramyun noodles. Whisk vigorously until a smooth, orange-brown, creamy broth base is formed.

Once cooked, remove the chicken from the air fryer and let it rest for 2 minutes. Slice the chicken into thick pieces.

Drain the cooked ramen noodles and divide them evenly among the four bowls with the broth base. Stir the noodles into the broth until well combined.

Artfully arrange the sliced jerk chicken on top of the noodles in each bowl. Place two halves of a hard-boiled egg alongside the chicken.

Garnish each bowl with sliced red chili peppers, chopped green onions, and fresh cilantro. Finish with a sprinkle of sesame seeds and red chili flakes.

Serve immediately and enjoy your Jamaican Jerk Chicken Ramen!


Place chicken breasts in a metal bowl. Rinse with water and squeeze fresh lime juice over them. Discard the lime juice and pat the chicken dry.

Season the chicken generously with poultry seasoning, Jamaican jerk marinade, and honey. Using gloves, thoroughly massage the chicken to ensure it's fully coated.

Preheat your air fryer to 375°F. Place the marinated chicken breasts in the air fryer basket and cook for 18-22 minutes, flipping halfway through, until cooked through and glazed with a slightly charred exterior. The internal temperature should reach 165°F.

While the chicken cooks, bring 8 cups of water to a boil in a black pot on the stovetop. Add the instant ramen noodles (discarding the oil packets if included) and cook according to package directions until separated and tender.

In each of four white serving bowls, place 1/2 tablespoon of Jamaican jerk marinade, 1/2 tablespoon of mayonnaise, and one soup base packet from the Shin Ramyun noodles. Whisk vigorously until a smooth, orange-brown, creamy broth base is formed.

Once cooked, remove the chicken from the air fryer and let it rest for 2 minutes. Slice the chicken into thick pieces.

Drain the cooked ramen noodles and divide them evenly among the four bowls with the broth base. Stir the noodles into the broth until well combined.

Artfully arrange the sliced jerk chicken on top of the noodles in each bowl. Place two halves of a hard-boiled egg alongside the chicken.

Garnish each bowl with sliced red chili peppers, chopped green onions, and fresh cilantro. Finish with a sprinkle of sesame seeds and red chili flakes.

Serve immediately and enjoy your Jamaican Jerk Chicken Ramen!
