Cheese Pairings For Jerk Chicken: The Best Options

Jerk chicken is a Jamaican dish that involves marinating chicken in a blend of spices and herbs and then grilling or roasting it. The spices typically include allspice, Scotch bonnet peppers, thyme, and garlic. The chicken is then grilled or smoked until cooked through and the skin is crispy. Jerk chicken is often served with a variety of sides, including rice and beans, plantain chips, sweet potato fries, and coleslaw. While jerk chicken is typically served without cheese, one could consider including cheese in the sides or as an ingredient in the marinade.

Mac and cheese

There are a few variations of mac and cheese that pair well with jerk chicken. Firstly, the Instant Pot Mac and Cheese, which can be made in just 4 minutes with an electric pressure cooker. This version is extra creamy, with evaporated milk and cheddar and parmesan cheese.

Another option is Crockpot Mac and Cheese, a gooey, cheesy bowl of comfort food. This version is simple to make and can be prepared alongside your traditional Jamaican jerk chicken.

For a Caribbean twist, try the Trinidad Macaroni Pie, a baked pasta dish that is super easy to make and may be the most flavourful mac and cheese you'll ever eat!

Sweet potato fries

Ingredients:

• 2-4 medium-sized sweet potatoes
• 2 tablespoons of oil (olive oil, canola oil, or extra virgin olive oil)
• 1/2 teaspoon of fine sea salt
• 1 tablespoon of cornstarch
• Optional spices: freshly ground black pepper, cayenne pepper, garlic powder, paprika, cinnamon, rosemary, Italian seasoning

Instructions:

• Preheat your oven to 415-425°F (210-220°C). Line two large, rimmed baking sheets with parchment paper to prevent the fries from sticking to the pans.
• Peel the sweet potatoes and cut them into thin, evenly sized fry shapes, about 1/4" wide and 1/4" thick. Try to cut them into similar sizes so they bake evenly.
• (Optional) For extra crispy fries, soak the uncooked fries in a bowl of ice-cold water for 30 minutes. Then, pat them dry with a lint-free tea towel.
• Place half of the uncooked fries on each baking sheet. Sprinkle with cornstarch (1 1/2 teaspoons per pan) and salt (1/4 teaspoon per pan). Toss until the fries are lightly coated.
• Drizzle the olive oil over the fries (1 tablespoon per pan) and toss again until they are evenly coated with oil. Use your fingers to rub any visible cornstarch into the fries.
• Arrange the fries in a single layer, making sure they are not overcrowded. Bake for 20 minutes, then flip the fries with a spatula so they cook evenly on all sides.
• Return the pans to the oven, swapping their positions (place the top pan on the lower rack and vice versa). Bake for an additional 10 to 18 minutes, or until the fries are crispy. Keep an eye on them, as they can quickly turn from crisp to burnt.
• If desired, season the baked fries to taste. A combination of black pepper, cayenne pepper, and garlic powder works well to balance the sweetness of the fries.

Tips for the Perfect Sweet Potato Fries:

• Cut the sweet potatoes thinly. Thick fries will not get crispy.
• Toss the fries in cornstarch before adding oil. Cornstarch helps to make the outsides crisp.
• Do not overcrowd the pans. Overcrowded fries will steam instead of getting crispy.
• Bake at the right temperature. A lower temperature will result in soggy fries, while a higher temperature may cause the oil to smoke and the fries to burn.
• Season the fries after baking to avoid burning and losing flavour.

Enjoy your sweet potato fries! They are best served fresh and hot, but leftovers can be stored in the fridge for up to 4 days and reheated in an oven or toaster oven.

Rice and peas

The dish is made with coconut rice mixed with red kidney beans, which are called "peas" in Jamaica. The rice is seasoned with a variety of spices, including thyme, scallion, garlic, allspice, and Scotch bonnet pepper, which give it a subtle hint of warmth.

Ingredients:

• 1 cup dried kidney beans, rinsed, soaked overnight, and drained
• 1 small onion, finely chopped
• 2 scallions, finely chopped
• 3 garlic cloves, minced
• 1 Scotch bonnet pepper
• 1/2 teaspoon grated fresh ginger
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 (13.5-ounce) can unsweetened coconut milk
• 2 cups long-grain white rice

Instructions:

• In a large saucepan, cover the beans with water and bring to a boil over moderately high heat.
• Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, salt, and pepper.
• Stir in the coconut milk and bring to a simmer.
• Cover and simmer over low heat until the beans are tender, about 1 hour; adjust the heat as needed to maintain a gentle simmer.
• Stir in the rice; cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.
• Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries, and Scotch bonnet.
• Using a fork, fluff the rice and beans and season with salt to taste.

Plantain chips

Ingredients:

• 1 green plantain
• 1/2 tbsp avocado oil
• Sea salt, to taste

Instructions:

• Preheat your oven to 350 degrees Fahrenheit.
• With a small knife, make 3-4 cuts lengthwise down the plantain, just enough to go through the peel. Then remove the peel.
• Thinly slice the plantain with a mandoline (on the thinnest setting). Add the plantain slices to a bowl and toss with the avocado oil to evenly coat.
• Line a baking tray with parchment paper and place the plantain slices on the tray in one layer. Sprinkle with sea salt.
• Bake for 15-20 minutes, or until just golden along the edges.

Tips:

• Green plantains are easier to peel and slice than yellow or black plantains.
• A mandoline will help you get consistent slices, but you can also use a knife.
• Avocado oil, coconut oil, or olive oil all work well for this recipe.
• The plantain chips are best enjoyed the same day they are baked, but they can be stored in a bag or container for 2-3 days.

Roasted vegetables

When preparing roasted vegetables, it is important to cut them into similar-sized pieces to ensure even cooking. Root vegetables such as beets, sweet potatoes, and potatoes should be cut into smaller pieces as they tend to take longer to roast. Long root vegetables like carrots and parsnips should be halved lengthwise and then cut into crosswise slices. Cruciferous vegetables such as Brussels sprouts, cauliflower, and broccoli can be cut into florets or small rectangular pieces. Soft vegetables like green beans and asparagus roast quickly and can be left whole. Bell peppers and onions should be cored and cut into pieces or wedges, respectively.

To save time, you can buy pre-chopped vegetables or chop them ahead of time. Peeling is not necessary for vegetables like potatoes, eggplant, and carrots, but thorough washing is a must. To achieve the best results, roast vegetables in a single layer on a baking sheet, and use a high temperature of around 400 degrees Fahrenheit. Don't forget to rotate the pan halfway through the cooking process for even cooking.

There are endless seasoning options for roasted vegetables. A simple combination of olive oil, salt, and pepper is always a good choice. For something more adventurous, try using garlic powder, Italian seasoning, dried thyme, or dried oregano. A squeeze of lemon juice or a drizzle of balsamic vinegar can also enhance the flavour. If you're feeling cheesy, sprinkle some freshly grated cheddar, mozzarella, Gruyère, or Parmesan on top and pop the vegetables back into the oven to melt the cheese.

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