Honey Glazed Jerk Chicken with Buttermilk Mac and Cheese & Rasta Pasta Recipe
There is a specific kind of magic that happens when the fiery, aromatic heat of the Caribbean meets the soul-soothing weight of Southern comfort food. Imagine walking into a kitchen where the air is thick with the scent of charred pimento wood, ground allspice, and the unmistakable sweetness of caramelizing honey. This dish isn’t just a meal; it is a celebration of texture and contrast. You have the crispy, sticky skin of the jerk chicken, the sharp and tangy creaminess of buttermilk mac and cheese, and the vibrant, bell-pepper-flecked richness of rasta pasta. It is a plate that feels like a Sunday afternoon spent with family, where the food is plenty and the flavors are bold.
Why You’ll Love This
The perfect balance of heat and sweet ensures that every bite of the honey glazed jerk chicken is exciting without being overwhelming.
The buttermilk adds a sophisticated tang to the mac and cheese, cutting through the heavy richness of the cheddar and keeping you coming back for another forkful.
It is an impressive “triple threat” meal that covers your protein and two iconic comfort sides, making it the ultimate centerpiece for a dinner party or a special family gathering.
The rasta pasta provides a fresh, vegetable-forward crunch that complements the decadent, buttery textures of the rest of the plate.
I remember serving this to my cousin, a notorious “plain pasta and butter” kind of eater who usually cowers at the sight of a scotch bonnet pepper. He watched skeptically as I plated the vibrant, cream-coated pasta next to the dark, glistening chicken. After one hesitant bite of the honey-glazed skin, his eyes widened. The sweetness of the honey acted as a bridge, mellowing the jerk spices just enough for him to appreciate the complexity of the ginger and thyme. By the end of the night, he wasn’t just finishing his plate; he was asking for the secret to the buttermilk cheese sauce.
What Makes It Special
Scotch Bonnet Peppers: These provide the authentic, creeping heat and fruity undertones that define true jerk seasoning.
Real Honey Glaze: Brushing the chicken in the final stages of cooking creates a lacquered, golden finish that traps the juices inside.
Cultured Buttermilk: Unlike regular milk, buttermilk provides a slight acidity that reacts with the cheese, resulting in a silkier, more stable sauce.
Tri-color Bell Peppers: These aren’t just for the “Rasta” aesthetic; they provide a necessary sweetness and Vitamin C boost to the pasta.
Heavy Cream and Parmesan: The backbone of the rasta pasta, creating a velvety coat that clings perfectly to every penne ridge.
Making It Happen
The journey to this masterpiece begins at least four hours before you turn on the stove. You start by massaging a vibrant jerk marinade—rich with scallions, garlic, and pimento—into the chicken pieces, letting those flavors penetrate deep into the meat. Once the chicken is ready, you sear it in a hot skillet to develop that signature golden-brown crust before moving it to the oven. As it roasts, you whisk together a blend of melted butter and honey, brushing it over the skin every few minutes until it becomes sticky and translucent.
While the chicken reaches its peak tenderness, you turn your attention to the sides. For the mac and cheese, you create a classic roux, whisking in the buttermilk slowly to ensure a smooth, lump-free base before folding in mounds of sharp cheddar. Simultaneously, the rasta pasta comes to life in a separate pan. You sauté the peppers until they are just tender-crisp, then pour in the heavy cream and a touch of jerk seasoning, letting it reduce until it bubbles into a thick, Caribbean-infused alfredo. Finally, everything is brought together on one plate: the creamy, the spicy, and the sweet, all steaming hot and ready to be enjoyed.
You Must Know
Always reserve a splash of your pasta water; if the rasta pasta becomes too thick as it sits, a tablespoon of that starchy water will bring back the glossy sheen.
Don’t rush the cheese melting process for the mac and cheese. Turn the heat to low before adding your cheddar to prevent the sauce from graining or separating.
If you are sensitive to heat, remove the seeds and membranes from the scotch bonnet peppers before blending them into your marinade.
Let the chicken rest for five minutes after taking it out of the oven to ensure the honey glaze sets and the juices redistribute.
Serving Ideas
This hearty trio is best served on a large, flat platter to showcase the vibrant colors. To balance the richness, a simple side of vinegar-based coleslaw or a fresh cucumber salad works wonders. For a drink pairing, a cold ginger beer provides a refreshing zing that echoes the spices in the chicken, or a crisp, tropical fruit punch can enhance the honey notes.
Make It Different
Vegetarian Option: Swap the chicken for thick slices of cauliflower steak or firm tofu, applying the same jerk marinade and honey glaze.
Grain Swap: Use gluten-free penne and a gluten-free flour blend for the mac and cheese roux to make the entire meal gluten-friendly.
Greens: Fold some fresh spinach or kale into the rasta pasta during the last minute of simmering for an extra nutritional hit.
Storage and Reheating
If you happen to have leftovers, store the chicken and the two pastas in separate airtight containers in the refrigerator for up to three days. When reheating, the mac and cheese and rasta pasta benefit from a splash of milk or cream to loosen the sauces. Reheat the chicken in an oven or air fryer at 350 degrees to maintain the integrity of the honey glaze and the crispiness of the skin.
Success Tips
To achieve the ultimate texture, always shred your cheese from a block rather than buying the pre-shredded bags. Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your buttermilk mac and cheese feel gritty. Also, ensure your pasta is cooked exactly al dente; it will continue to cook slightly when you toss it with the hot cream sauce.
Frequently Asked Questions
Can I use a different pepper if I can’t find scotch bonnets?
Yes, habanero peppers are the closest substitute in terms of heat and flavor profile, though they lack a bit of the scotch bonnet’s floral sweetness.
Why use buttermilk instead of regular milk in mac and cheese?
Buttermilk adds a complex, tangy flavor that mimics the profile of aged cheeses, and its acidity helps create a very stable, velvety emulsion.
Is rasta pasta supposed to be very spicy?
It has a kick, but it should be creamier than it is hot. The jerk seasoning in the pasta is meant to provide warmth rather than an intense burn.
How do I prevent the honey glaze from burning?
Only apply the honey glaze during the last 10 to 15 minutes of cooking. The high sugar content in honey can burn quickly if exposed to high heat for too long.
Can I make the sauces ahead of time?
It is best to make the cheese sauces fresh, but you can certainly marinate the chicken up to 24 hours in advance for deeper flavor.
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Servings: 6
Category: Main Course / Comfort Food
Difficulty: Medium
Cuisine: Caribbean-Southern Fusion
Yield: 1 Large Family Meal
Equipment
Large cast-iron skillet or roasting pan
Large pot for boiling pasta
Medium saucepan for cheese sauce
Whisk
Chef’s knife
Mixing bowls
Ingredients
Honey Jerk Chicken: 3 lbs chicken thighs and drumsticks, 1/2 cup jerk marinade, 1/4 cup honey, 2 tbsp butter, fresh thyme.
Buttermilk Mac and Cheese: 1 lb elbow macaroni, 3 cups sharp cheddar (shredded), 2 cups buttermilk, 1/4 cup butter, 1/4 cup all-purpose flour, 1/2 tsp smoked paprika.
Rasta Pasta: 1 lb penne pasta, 1 cup heavy cream, 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 2 tbsp jerk seasoning, 1/2 cup grated parmesan cheese, 2 cloves minced garlic.
Instructions
Marinate the chicken in jerk seasoning for at least 4 hours. Preheat your oven to 375 degrees.
Sear chicken in a hot skillet for 4 minutes per side, then transfer to a roasting pan and bake for 30 minutes.
Combine melted butter and honey. Brush onto chicken and bake for another 10-15 minutes until internal temp reaches 165 degrees.
Boil macaroni and penne in separate pots of salted water until al dente. Drain.
In a saucepan, melt butter and whisk in flour for 1 minute. Slowly add buttermilk, whisking until thick. Stir in cheddar until smooth, then fold in macaroni.
In a large pan, sauté bell peppers and garlic. Stir in heavy cream and jerk seasoning. Simmer until thickened, then toss with penne and parmesan.
Plate the chicken alongside both pastas and serve immediately.
Notes
For an extra smoky flavor, you can grill the jerk chicken over charcoal before finishing with the honey glaze in the oven.
Nutrition
Calories: 850kcal | Carbohydrates: 72g | Protein: 42g | Fat: 44g | Saturated Fat: 22g | Fiber: 4g | Sugar: 12g
