Prep time: 8 minutes | Cook time: 27 minutes | Serves 2
1 tablespoon packed brown sugar
1 teaspoon ground allspice
1 teaspoon pepper
1 teaspoon garlic powder
¾ teaspoon dry mustard
¾ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon cayenne pepper
2 (10-ounce / 284-g) chicken leg quarters, trimmed
1 teaspoon vegetable oil
1 scallion, green part only, sliced thin
Lime wedges

  1. Combine sugar, allspice, pepper, garlic powder, mustard, thyme, salt, and
    cayenne in a bowl. Pat chicken dry with paper towels. Using metal skewer, poke
    10 to 15 holes in skin of each chicken leg. Rub with oil and sprinkle evenly with
    spice mixture.
  2. Arrange chicken skin-side up in the air fryer basket, spaced evenly apart. Select
    the AIR FRY function and cook at 400ºF (204ºC) for 27 to 30 minutes, or until
    chicken is well browned and crisp, rotating chicken halfway through cooking (do
    not flip).
  3. Transfer chicken to plate, tent loosely with aluminum foil, and let rest for 5
    minutes. Sprinkle with scallion. Serve with lime wedges.