Author: Khaliaskuisine

Hey there! I’m Khalia, the creator of Khalia’s Kuisine where Jamaican comfort meets everyday cooking. I grew up learning the art of seasoning, stirring, and sharing meals that bring people together. Now, from my kitchen in the U.S., I recreate the authentic flavors of ‘yaad’ with a cozy twist from rich soups and stews to homemade marinades and nostalgic dishes. Through my recipes, videos, and products, I’m here to remind you that every bite can feel like home — no matter where you are.

Jamaican Oven-Baked Chicken (Flavorful, Juicy & Easy)

This Jamaican-style baked chicken is juicy, packed with seasoning, and full of that cozy island flavor we all grew up on. With golden skin, tender meat, and a rich homemade gravy, this is the perfect weekday or Sunday dinner .

Ingredients

Chicken
2–5 lbs chicken (legs, thighs, or mixed pieces)
1 lime or lemon (to clean the chicken)
Dry Seasonings
1 tbsp chicken seasoning
1 tbsp all-purpose seasoning
1 tsp scotch bonnet powder
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (for color)
1 tsp salt (adjust to taste)
Green Seasoning
1 medium onion, sliced
3–6 cloves garlic
2 stalks scallion
3 sprig thyme 6-10 pimento berries
½ green sweet pepper, sliced
½ Scotch bonnet pepper, optional For the sauce
½ cup bbq sauce
2 tbsp ketchup

Instructions

1. Clean & prep the chicken
Wash chicken with lime or lemon, rinse well, and pat dry.
2. Make the green seasoning
Blend together:
1 medium onion
3–6 cloves garlic
2 stalks scallion
a few pimento berries
1 sprig thyme
½ sweet pepper
½ Scotch bonnet pepper (optional)
Blend until smooth or slightly chunky.
Set aside 3 tablespoons for the chicken.
3. Season the chicken
Add to the chicken:
✔ chicken seasoning
✔ all-purpose seasoning
✔ black pepper
✔ garlic powder
✔ onion powder
✔ paprika
✔ salt
✔ 3 tbsp blended green seasoning
✔ 2 tbsp browning or soy sauce
✔ 2 tbsp ketchup
✔ 1 tbsp oil
Rub everything into the chicken very well.
Let it marinate 30 minutes or overnight.
4. Preheat the oven
Heat oven to 375°F (190°C).
5. Arrange chicken in the pan
Place chicken skin-side up in a baking dish.
6. Bake
Cover with foil and bake for 45 minutes.
Remove foil, baste chicken with the gravy, and bake uncovered for another 20–30 minutes until golden and cooked through.
Brush on your BBQ + ketchup sauce during the last 10 minutes.

7. Serve and enjoy!
Perfect with rice & peas, white rice, or steamed veggies.

Cooking Tips for the Best Jamaican Baked Chicken

  • Blend your green seasoning fresh — it gives the chicken a deeper, richer flavor than bottled mixes.
  • Marinate overnight if you can. The longer it sits, the more flavorful and juicy the chicken gets.
  • Baste the chicken halfway through to keep it moist and help the skin brown evenly.
  • Broil for 2–3 minutes at the end if you want the skin extra golden.
  • Use bone-in chicken for the richest flavor and juiciest meat.

Serving Suggestions

Serve your Jamaican baked chicken with:

  • Rice & peas (classic Sunday dinner combo)
  • White rice with extra gravy
  • Pumpkin rice for a cozy twist
  • Steamed cabbage or callaloo
  • Fried plantains
  • Macaroni salad
  • Roasted vegetables
  • Potato salad (Jamaican style)

For a full plate, pair it with one starch + one vegetable.

If you try this baked chicken recipe, be sure to share your photos and tag @khaliaskuisine!Follow me on Instagram, Facebook, and YouTube for more cozy Jamaican dishes and weekly recipe inspiration.

Jerk Turkey Recipe | Easy Jerk Spatchcock Turkey (Oven Baked)

This easy Jerk Spatchcock Turkey cooks fast, stays juicy, and is packed with Jamaican spices. A simple oven recipe that anyone can make.

Ingredients

  • SPATCHCOCK PREP
    1 whole turkey (14 lbs)
    1 Stick butter to rub on skin
    Kitchen shears for cutting backbone
  • TURKEY SEASONING DRY RUB
  • 2 tbsp Chicken / Poultry Seasoning (Maggie)
  • 2 tbsp Jamaican Jerk Seasoning
  • 1 tbsp Garlic Powder
  • 1 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1 tsp Scotch Bonnet powder
  • WET JERK RUB (BLEND)
    Blend together:
    1 large onion
    6 cloves garlic 1 nutmeg 8-10 pimento berries(allspice)
    2 stalks scallion
    1 Scotch bonnet peppers (1 for mild)
    1 thumb ginger
    1 tbsp browning
    1/2 Cup Beer (Red stripe) 1 tbsp liquid smoke
    4 sprigs thyme
    1–2 tbsp browning (burnt sugar)
    This MUST smell like pure jerk marinade.

     
     

Instructions

1. Clean & Spatchcock the Turkey
Remove the backbone, press the breastbone until the turkey lays flat, wash with lemon/vinegar and water, then pat dry completely.
2. Season the Turkey Heavy
• Chicken seasoning
• Jamaican jerk seasoning
• Garlic powder
• Onion powder
• Smoked paprika
• Scotch bonnet powder
Rub everything on top, under the skin, on the legs and thighs, and in every crease. This is your dry rub base.
3. Make Your Wet Jerk Marinade
Blend together:
• Fresh garlic
• Onion
• Whole pimento berries
• Fresh ginger
• Scallion
• Thyme
• Red Stripe beer
• Browning
• Nutmeg • liquid smoke • scotch bonnet pepper
This gives the jerk flavor depth and a real Jamaican profile.
4. Pour the Wet Marinade Over the Turkey
Massage it in all over the skin, under the skin, under the legs, under the wings, and in the joints. Marinate 1–3 hours or overnight.
5. Prepare the Roasting Pan
Place the turkey on a rack or directly above the pan.
6. Cooking Time for 14 lb Spatchcock Turkey
Start HOT for color: 400°F for 45 minutes
Finish lower: 350°F for 1 hour 15–30 minutes
Total cook time: 2 hours – 2 hours 15 minutes.
Check temperatures at the 1 hour 45 minute mark.
Turkey is done when the breast reaches 165°F and the thigh reaches 175°F.
7. Baste Often
Start basting at the 1-hour mark, then baste every 20 minutes using the pan juices for shine and moisture.
8.Brush the glaze on the turkey and return it to the oven. This gives a sticky finish, shine, and deep jerk color.
9. Rest 15–20 Minutes
Do NOT cut immediately—this keeps the turkey juicy.

Serves: 10–12
Turkey Size: 12–14 lb
Cook Time: 1 hr 45 mins – 2 hrs 30 mins (depending on oven + size)

Storage & Reheating

  • Store leftovers in the fridge for 3–4 days
  • Reheat in oven or air fryer so it stays juicy

Serving Suggestions

  • Rice and peas
  • Macaroni pie
  • Roasted veggies
  • Festival or fried dumplings
  • Gravy on the side

How to make Jerk Turkey

watch video

FAQ

1. Can I make this recipe without spatchcocking?
Yes, but it will take longer to cook. Spatchcocking helps the turkey cook faster and stay juicy.

2. Can I leave out the Red Stripe beer?
Yes. You can replace it with chicken broth or water. The flavor will still be great.

3. How do I make it less spicy?
Use less Scotch bonnet powder or remove seeds from the fresh pepper in your marinade.

4. Can I cook this turkey on the grill instead of the oven?
Yes. You can grill it over indirect heat at 325–350°F, then finish with the glaze. But the oven version is easier for beginners.

Thanks for trying my recipe! If you make this Jerk Spatchcock Turkey, share your photos and tag @khaliaskuisine. Follow me on Instagram, Facebook, and YouTube for more Jamaican recipes!”

JAMAICAN CURRY CHICKEN (Beginner-Friendly & Flavorful)

Ingredients

  • 2–5 lbs chicken (cut-up)
  • 2 tbsp Jamaican curry powder (Chief, Betapac, or your brand)
  • 2 tbsp Chicken seasoning (Maggie )
  • (adjust to taste)
  • 1 tbsp Jerk seasoning
  • 1/2 tsp Scotch bonnet powder
  • 4–6 cloves garlic, minced
  • 2 medium onion, chopped
  • 1–2 stalks scallion
  • 1 sprig thyme
  • 1/2 Green bell pepper
  • 1 small piece ginger
  • 1 small Scotch bonnet pepper (whole or sliced)
  • 1 tsp pimento berries (about 6–8)
  • 1 tbsp vegetable oil
  • 1–2 potatoes, peeled & cut
  • 1 cup water if needed
  • Additional 1 tbsp curry powder for “burning the curry”

Instructions

1. Clean & Season the Chicken
Wash chicken with lemon/vinegar + water. Drain well.
Add curry powder, chicken seasoning , Jerk seasoning or all-purpose seasoning., scotch bonnet pepper,
Add garlic, onion and pimento berries.
Rub everything in so chicken is fully coated.
Let it marinate 30 minutes or overnight for deeper flavor.

2. Burn the Curry (the Jamaican way)
Heat 1 tbsp oil in a pot on medium.
Add 1 tbsp curry powder to the oil and stir until it turns dark, fragrant, and grainy about 1 minute.
This step wakes up the curry flavor and prevents raw curry taste.

3. Cook Chicken
Add seasoned chicken
Cover and let the chicken spring its own water for 15 minutes.

4. After that
Add potatoes, scallion, thyme, green bell pepper, scotch bonnet pepper and 1 cup water if needed
Stir well and cover the pot.

5. Simmer to Perfection
Cook on medium-low for 20–25 minutes until:
Chicken is tender
Potatoes are soft
Gravy is thick and rich
If you need more gravy, add a splash of hot water.

TOTAL COOKING TIME
35–40 minutes
(15 minutes springing its own water + 20–25 minutes simmer)

TOP TIPS FOR PERFECT JAMAICAN CURRY CHICKEN

  • Let the curry powder toast in the oil until it gets dark, fragrant, and grainy.
  • Let the chicken “spring its own water
  • Betapac, Chief, or Jamaican Choice give the best color + flavor.
  • Adjust salt, a little more curry powder, or a dash of all-purpose seasoning if needed.
watch video here

Thank you so much for trying this Jamaican Curry Chicken recipe! I hope it brings comfort, flavor, and a little taste of home to your kitchen.

If you make it, I’d love to see your plate — share your photos and tag @khaliaskuisine, and follow me on Instagram, Facebook, and YouTube for more delicious Caribbean dishes.

Stay blessed and happy cooking!

Bread Pudding with Caramel Rum Sauce

This cozy bread pudding is soft, warm, and full of holiday spice topped with a glossy caramel rum sauce that melts down into every bite. Perfect for Christmas, Sunday dinner, or when you want a comforting dessert that feels like home.

Ingredients

8–12 slice bread (hard dough, brioche, challah, or regular white bread)
3 cups whole milk or evaporated milk
½ cup coconut milk (or replace with more milk)
3 large eggs
1 cup brown sugar
¼ cup melted butter
2 tsp vanilla extract
1–2 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
½ cup raisins (rum-soaked or plain)
½ cup shredded coconut (optional)

Caramel Rum Sauce
1 cup brown sugar
1/4 tbsp butter
½ cup coconut milk or heavy cream
1–2 tbsp rum (Appleton, Wray & Nephew, or rum cream)
Pinch of salt
Optional: cinnamon or crushed pimento for warmth

Instructions

1. Prep the Bread
Cut or tear bread into medium-sized cubes.

2. Make the Custard
In a large bowl whisk together:
Evaporated milk
coconut milk
eggs
brown sugar
vanilla
cinnamon
nutmeg ground ginger
melted butter
coconut (optional)
rum (optional)
Pour the custard all over the bread.
Press the bread down gently to help it soak.
Let it sit 10–15 minutes for a softer pudding.

3. Bake
Bake at 350°F (175°C) for 45–60 minutes.
It should be golden on top with a soft center.
Bake longer for a firmer slice, shorter for extra moist pudding.

4. Make the Caramel Rum Sauce
Add butter and brown sugar to a saucepan over medium heat.
Stir until melted and bubbling.
Slowly whisk in the heavy cream or coconut milk.
Let the sauce simmer until thick and glossy.
Remove from heat → add rum last so the flavor stays strong.
Let it thicken slightly before pouring.

5. Serve
Slice or scoop the warm bread pudding.
Pour the warm caramel rum sauce all over the top.

Tips for the Best Bread Pudding

  • Stale bread absorbs more custard → richer texture
  • Rum-soaked raisins add flavor without overpowering
  • Coconut makes it extra moist but is completely optional
  • Don’t skip the soaking time — it’s what gives that soft interior
  • Add more cream for a richer, silkier custard

Serving Ideas

  • With vanilla ice cream
  • With whipped cream
  • With toasted coconut flakes
  • Warm for breakfast with tea
watch video here

If you make this Jamaican Bread Pudding with Caramel Rum Sauce, I’d love to see it!
Share your photos, tag @khaliaskuisine, and follow along on Instagram, Facebook, and YouTube for more cozy Jamaican recipes. ❤️🍽️

Pineapple Brown Sugar Ham with Orange Marmalade Glaze

Sticky • Glossy • Juicy • Holiday Perfect

If you want a holiday ham that’s beautiful, glossy, and full of flavor this is the one. Spiral ham cooks fast and absorbs flavor easily. Today, I’m using a sweet and tangy glaze made with orange marmalade, pineapple preserves, brown sugar, cloves, and pimento berries, plus a few extra ingredients to make it shiny, sticky, and unforgettable.

Whether it’s Thanksgiving, Christmas, or a Sunday dinner with family, this ham is guaranteed to stand out on the table

Ingredients

For the Ham
1 fully cooked spiral ham (8–10 lbs)
Whole cloves (optional for studding)
1 cup pineapple juice or water (for the roasting pan)

Dry Rub for Extra Flavor (Optional but SO Good)
If you want even more flavor inside every slice, rub this all over the ham before glazing. It melts in as it warms, giving warm spice and a deeper caramelized flavor.
Dry Rub Ingredients
1/2 cup brown sugar
1 tsp ground cinnamon
1 tsp ground allspice
½ tsp ginger powder
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp ground cloves
¼ tsp nutmeg
Pinch of scotch bonnet powder (optional)

Sticky Orange–Pineapple Holiday Glaze
½ cup orange marmalade
½ cup pineapple preserves
½ cup brown sugar
4–6 whole cloves
1 tbsp apple cider vinegar
1–2 tbsp Dijon mustard
¼ tsp cinnamon
¼ tsp ginger powder
¼ tsp garlic powder
½ cup pineapple juice

Instructions

1. Prep the Ham
Preheat your oven to 300°F.
Place the spiral ham cut-side down in a roasting pan or foil-lined baking dish.
If you want that old-school holiday look, stud the top with a few whole cloves.
Cover tightly with foil to keep the ham juicy.

2. How Long to Cook a Spiral Ham (Easy Guide)
Spiral hams are already fully cooked — you’re simply reheating them gently so they stay juicy.
Reheating Time:
300°F for 10 minutes per pound, covered tightly with foil.
Examples:
8 lb → about 1 hour 20 minutes
10 lb → about 1 hour 40 minutes
12 lb → about 2 hours
Internal Temperature:
Ham is ready at 140°F in the thickest part.

Important Tips
Always reheat covered
Always add liquid to the pan
Only glaze at the end
Don’t overcook — spiral ham dries out fast

3. Warm the Ham
Before covering the ham, pour about ½–1 cup of pineapple juice into the bottom of the pan. Add a few sprigs of rosemary along with whole cloves . This creates steam while the ham warms, keeps it juicy, and adds extra flavor. Bake the ham covered for the appropriate size of your ham. The ham am using was 10lb so I baked for 1hour & 40 minutes just to heat it through.
While it warms, make your glaze.

4. Make the Sticky Pineapple–Orange Glaze
In a saucepan over medium heat, add:
orange marmalade, pineapple preserves, brown sugar, Dijon mustard, apple cider vinegar , garlic powder, clove, allspice, nutmeg,cinnamon, ginger powder, onion powder and pineapple juice.
Stir until the sugar melts and the glaze becomes thick, glossy, and bubbling (about 5–7 minutes).
Turn off the heat and let the glaze thicken slightly as it cools — this helps it stick better.

5. Glaze the Ham
Remove foil from the ham.
Brush a thick layer of glaze all over, making sure it gets between the spiral slices.
Pour extra glaze over the top so it seeps down inside.

6. Bake Until Glossy
Return the ham to the oven uncovered.
Bake for 25–30 minutes, basting with more glaze every 10 minutes.
When the top is sticky, shiny, caramelized, and glossy, it’s done.

7. Final Touch
Pour the remaining warm glaze over the ham before serving.
Let it rest 10 minutes, then enjoy!

 Serving Ideas

  • Add pineapple rings on top for decoration
  • Serve with mashed potatoes, collard greens, mac and cheese, or sweet potatoes
  • Use leftovers for sliders or breakfast sandwiches

Tips To Keep Spiral Ham Juicy

  • Don’t skip the foil that’s the key to moisture
  • Don’t heat the ham too long; it’s already fully cooked
  • Always add liquid to the pan
  • Brush glaze during the last 20–25 minutes only

 Storing Leftovers

Store ham slices in an airtight container for up to 4 days.
Freeze in portions for up to 2 months.

Warm gently with a splash of pineapple juice to keep it juicy.

watch video here

And just like that, your holiday ham is glossy, sticky, and packed with flavor. The orange, pineapple, pimento, and warm spices come together so perfectly every slice is tender and juicy. If you try this recipe at home, don’t forget to snap a picture and tag @khaliaskuisine on Instagram, Facebook, or YouTube. I love seeing your creations. Happy holidays and bless up!

Juicy Brined & Spatchcocked Turkey

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Crispy Jamaican Fried Chicken

A crispy, golden Jamaican fried chicken recipe that’s juicy inside, crunchy outside, and seasoned straight to the bone.

Ingredients

  • For the Chicken
  • 6–8 pieces chicken (legs, thighs, wings)
  • 3 tbsp chicken seasoning
  • 1 tbs Jerk seasoning
  • 1 tsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • ½–1 tsp Scotch bonnet powder (optional for spice)
  • For the Coating
  • 2–3 cups all-purpose flour
  • 1 tbsp baking powder (helps crispiness)
  • 1 tsp chicken seasoning
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Wet Dip (optional but gives crunch)
  • 2 cups water or milk
  • Splash of hot sauce (optional)
  • For Frying
  • Vegetable oil or canola oil
  • Heavy pot or deep fryer

Instructions

1. Clean & Prep

  1. Wash and prep your chicken the way you like (lime/vinegar wash optional).
  2. Pat the pieces dry — dry chicken fries crispier.

2. Season the Chicken

  1. In a large bowl, add your chicken pieces.
  2. Sprinkle on:
    • chicken seasoning
    • garlic powder, onion powder
    • paprika
    • Scotch bonnet powder
    • jerk seasoning (optional)
  3. Rub everything in until each piece is coated well.
  4. Let it sit for 30 minutes–1 hour to soak in the flavor.
    • (Or overnight for deeper seasoning!)

3. Make the Coating

  1. In a separate bowl, mix together the flour, Add 1 tbsp baking powder to help the crust gets lighter and crunchy., and all dry spices.
  2. Taste the flour (yes, taste a pinch!) and adjust seasoning.
    • If the flour tastes bland, your chicken will taste bland too.

4. Wet Dip (for extra crunch)

  1. Water/milk in a bowl.
  2. Set aside for dipping.

5. Dredge the Chicken

Two options:

 Classic Dry Dredge

  1. Roll seasoned chicken in the flour mixture.
  2. Press flour into every corner.
  3. Shake off excess.
  4. Dip in cold water/milk.
  5. Return back to flour .
  6. Roll chicken in the flour mixture.
  7. Press flour into every corner.
  8. Shake off excess.

6. Heat the Oil

  1. Fill your pot halfway with oil.
  2. Heat to 320–350°F (medium-high heat).
  3. Add 2 garlic
    • Too hot = burnt outside, raw inside
    • Too low = soggy chicken

If you don’t have a thermometer:

  • Drop a pinch of flour — if it bubbles fast but doesn’t burn, oil is ready.

7. Fry the Chicken

  1. Add chicken pieces in batches (don’t overcrowd).
  2. Fry 12–15 minutes, flipping halfway through.
  3. Remove when golden, crispy, and the juices run clear.
  4. Place on a wire rack or paper towel to drain.

8. Serve & Enjoy

Crispy outside, juicy inside, seasoned straight to the bone.
Perfect for Sunday dinner, weeknight plates.

How to make crispy fried chicken

watch video here

And there you have it — crispy, golden Jamaican fried chicken that’s juicy inside and seasoned straight to the bone. This one never fails to bring that Sunday dinner feeling no matter what day it is!

If you try this recipe, don’t forget to share a photo, tag @khaliaskuisine, and let me know how it turned out!
Follow Khalia’s Kuisine on Instagram, Facebook, and YouTube for more comforting Jamaican recipes, kitchen inspiration, and real home-cooked vibes.

Mac and Cheese Recipe

This isn’t your ordinary mac and cheese recipe — this one’s baked with love. It’s creamy, cheesy, and seasoned just right. Perfect for Sunday dinner, family gatherings, or when you just want to a piece of macaroni and cheese .

Mac and cheese recipe

Ingredients

  • 1lb cavatapi pasta
  • 1lb Colby jack cheese
  • 8oz pepper jack cheese
  • 8oz cheddar cheese (sharp or extra sharp)
  • 8oz mozzarella cheese
  • 1 can evaporated milk
  • 2 cups heavy creamy or whole milk
  • 3 tablespoons butter
  • 3 tablespoon flour (for thickening)
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper

Instructions

  • Step 1: Boil the pasta
  • Bring water to a rolling boil, cook macaroni in salted water until just tender about 8-11 mins. Drain and set aside.
  • Step 2: Make the roux
  • Melt butter in a saucepan, whisk in flour, and cook for about 1–2 minutes until smooth. Keep the heat on medium low .
  • Step 3: Add the milk
  • Slowly whisk in both milks to create a creamy base.
  • Step 4: Season it up
  • Stir in garlic powder, paprika and pepper, flavor is everything here!
  • Step 5: Add the cheese
  • Fold in the cheeses until the sauce is rich and silky.
  • Step 6: Combine and bake
  • Turn the stove off. Add the pasta, mix well, and transfer to a baking dish. Top with more cheese . Bake at 350°F for 25–30 minutes until cheese is melted and bubbly.
  • Step 7: Broil
  • For a nice crispy crust and color , broil for about 2-5 mins on high .
  • Step 8: Cool and serve
  • Let it rest for 10 minutes before digging in creamy perfection every time!

Serving Ideas

Serve with fried chicken, jerk pork, oxtail, or even just on its own. It’s the kind of side dish that steals the spotlight

How to make Mac and cheese

watch video here

If you try this Mac & Cheese, snap a photo and tag @KhaliasKuisine — I’d love to see how yours turned out!
Follow along on Instagram, Facebook, and YouTube for more comforting dishes with an island twist.