Epic Jamaican Jerk Chicken & Mac & Cheese – A Flavour Explosion!

Ditch the pre-packaged, store-bought Jerk Chicken meals that lack flavour—it’s time to experience the epic taste of Jamaican Jerk Chicken! This recipe is bursting with authentic spices, rich, smoky depth, and that unmistakable homemade touch. Step up your culinary skills and savour the bold, mouthwatering flavours of true Jamaican Jerk Chicken, paired with the creamiest, most indulgent Mac & Cheese. Whether you’re looking for the perfect weekend comfort food or a guaranteed crowd-pleaser, this dish is packed with flavour and made to impress!

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Authentic Jamaican Jerk Chicken Wings

Servings: 4-6 | Prep Time: 20 mins | Marination Time: Overnight (minimum 4 hours) | Cooking Time: 45 mins

Ingredients

• 12 chicken wings, cut into drumettes & flats

• 2 tbsp homemade jerk seasoning (see below)

• 1 tbsp browning sauce

• 1 tbsp dark soy sauce

• 1 tbsp olive oil

• 1 tbsp fresh lime juice

• 1 tbsp honey

• 1 tsp all-purpose seasoning

• 1 tsp smoked paprika

• ½ tsp ground pimento (allspice)

• ½ tsp black pepper

• ½ tsp salt

• 1 tbsp rum (secret ingredient for the fire flavour)

• 1 tsp freshly grated ginger

Ultimate Homemade Jerk Marinade (not Jamie Oliver!)

• 1 Scotch bonnet pepper, seeds removed (or leave them for extra heat)

• 2 garlic cloves, minced

• 2 stalks scallion, chopped

• 1 tbsp fresh thyme (the more, the better)

• ½ tsp nutmeg

• ½ tsp cinnamon

• 2 tbsp dark soy sauce

• 1 tbsp brown sugar

• ½ cup fresh orange juice (to balance the heat)

• 1 tbsp apple cider vinegar

• 1 tbsp rum

Pro Tip: Pimento (allspice) is the HEART of jerk! Don’t skip it!

Instructions

1. Blend up the jerk marinade: Throw all the marinade ingredients in a blender and blend until smooth.

2. Marinate the chicken: Pour the jerk marinade over the wings and rub it in good. Let it soak overnight (at least 4 hours). More time = more flavour!

3. Grill Method (the best way!):

   • Heat grill to medium-high and place wings over indirect heat.

   • Grill for 30-35 minutes, turning and basting with extra marinade.

   • For that final Jamaican smoke, add some pimento wood chips if you can find them.

4. Oven Method:

   • Preheat to 200°C (400°F).

   • Place wings on a rack over a baking sheet.

   • Bake for 45 minutes, turning halfway, until the skin becomes crisp.

5. For the ultimate flavour: Finish the wings with a quick char on the grill or under the broiler for 3 minutes.

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Mac & Cheese – The Real Deal!

Forget the basic mac & cheese! Level up with a creamy, cheesy, spice-packed version full of Jamaican vibes.

Servings: 6-8 | Prep Time: 15 mins | Cooking Time: 40 mins

Ingredients

• 250g elbow macaroni

• 2 tbsp butter

• 2 tbsp flour

• 1 cup whole milk

• 1 cup heavy cream

• ½ cup evaporated milk (for that rich, silky feel)

• 1 tsp mustard powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½ tsp salt

• ½ tsp smoked paprika

• ¼ tsp ground nutmeg

• 2 cups extra sharp cheddar cheese, grated

• 1 cup smoked gouda cheese, grated (the secret for extra creaminess)

• 1 cup pepper jack cheese, grated (for a little kick)

• ½ cup parmesan cheese, grated

• 1 tsp Scotch bonnet hot sauce (if your brave enough)

• ½ tsp fresh thyme leaves

Crunchy Topping

• ½ cup panko breadcrumbs

• 1 tbsp butter, melted

• ½ cup grated parmesan cheese

• 1 tbsp dried thyme

Instructions

1. Cook the macaroni in salted water until just al dente. Drain and set aside.

2. Make the cheese sauce:

   • Melt butter in a large pot over medium heat.

   • Stir in flour and cook for 1 minute to make a roux.

   • Slowly whisk in milk, cream, and evaporated milk.

   • Add all the spices and seasonings.

   • Lower the heat and stir in cheddar, gouda, pepper jack, and parmesan till melted.

   • Mix in Scotch bonnet hot sauce and fresh thyme.

3. Combine the pasta & sauce:

   • Stir the drained macaroni into the cheese sauce until well coated.

4. Bake for extra texture:

   • Pour into a greased baking dish.

   • Mix panko breadcrumbs, melted butter, parmesan, and thyme and sprinkle over top.

   • Bake at 180°C (350°F) for 20 minutes till golden brown.

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• Plate up the succulent jerk wings with a big serving of the creamy mac & cheese.

• Add a side of steamed callaloo or coleslaw to balance the heat.

• Wash it down with a cold Red Stripe beer or a glass of homemade sorrel drink.

Let me know if you try it!