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Editor’s Note: Good Food, Good Company is where we ask contributors to share a two course meal pairing they love. These recipes take a little more time and effort than the dishes we typically feature, but the payoff is spectacular. They’re the kind of meals to make for a dinner guest, date night, or a celebration. For this first feature, we asked sister chefs Stacey Johnson-Calhoun and Audra Ortiz to share recipes that not only pair beautifully, but also reflect the style of cooking they love most. This is a delicious meal, packed with flavor.
Barbecue Jerk Chicken with Coconut Rice & Mango Salsa
This recipe is close to my heart because it brings together everything I love about soulful cooking — bold flavor, balance, and a little bit of sunshine on the plate. My Barbecue Jerk Chicken with Coconut Rice & Mango Salsa is a reflection of where I come from and the joy I feel when feeding people with intention. The jerk marinade carries the heat and heritage of the Caribbean, while the coconut rice brings a soft, comforting richness that reminds me of family kitchens and Sunday gatherings. The mango salsa is my favorite finishing touch — bright, fresh, and full of life, just like the dishes I grew up watching my elders prepare. At Soul N Such Catering, I cook to create moments, not just meals, and this dish is one that always brings people together with a smile and a story.
Barbecue Jerk Chicken
Prep 15 min + marinating
Cook 35–45 min
Serves 2
Ingredients
5–6 pieces chicken legs, thighs, or wings
Salt to taste
For the Marinade
4 green onions, chopped
1 small yellow onion, chopped
4 cloves garlic
1–2 Scotch bonnet or habanero peppers (seeded for less heat)
1 tbsp fresh ginger, grated
2 tbsp brown sugar
1 tbsp allspice (crushed)
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tbsp fresh thyme or 1 tsp dried
1/4 cup soy sauce
2 tbsp lime juice
2 tbsp vegetable oil
optional: a pinch of smoked paprika or a splash of dark rum
For the Finishing Glaze
1/2 cup your favorite barbecue sauce
optional: 1-2 tbsp honey
Instructions
1. Blend the marinade– Combine green onions, onion, garlic, peppers, ginger, brown sugar, allspice, cinnamon, nutmeg, thyme, soy sauce, lime juice, and oil in a blender until smooth. For extra smokiness, add a pinch of smoked paprika or a splash of dark rum to the marinade.
2. Marinate the chicken– Coat chicken thoroughly with the jerk marinade. Cover and refrigerate at least 4 hours, ideally overnight.
3. Preheat the grill– Heat the grill to medium-high. Oil the grates to prevent sticking, OR Preheat the Oven- Set the oven to 400 °F (200 °C). Line a baking sheet or roasting pan with foil and lightly oil it.
4. Grill the chicken– Place chicken skin-side down. Grill 30–40 minutes, turning occasionally, until charred and cooked through (165°F internal) OR Bake the Chicken- Arrange chicken skin‑side up. Bake 35–45 minutes, turning once halfway through, until golden and cooked through (165 °F internal). For extra color, broil for 2–3 minutes at the end.
5. Add barbecue glaze– Brush barbecue sauce over the chicken during the last 5 minutes of grilling or baking to create a sticky, smoky finish. If baking, return to oven until the glaze bubbles and caramelizes. For more sweetness, glaze with a mix of barbecue sauce + honey in the final minutes.
6. Rest and serve– Let the chicken rest 5 minutes before serving so the juices settle.
Serving notes
Coconut rice, grilled pineapple, or a simple cabbage slaw balance the heat.
If you’re not into rice, jerk chicken is fantastic with fried dumplings.
Coconut Rice
Prep 5 min
Cook 20–25 min
Serves 2
Ingredients
1 cup Basmati rice (rinsed until water runs clear)
2 cups Water
1/2 cup Coconut milk
1 1/4 tbsp Real butter (not margarine)
1/4 tbsp Salt, or to taste
Instructions
1. Rinse the basmati rice under cold water until the water runs mostly clear. This helps keep the rice fluffy.
2. In a medium pot, combine water, coconut milk, butter, and salt. Bring to a gentle boil.
3. Stir in the rinsed rice, reduce heat to low, cover tightly, and simmer for 15–18 minutes until the liquid is absorbed.
4. Turn off the heat and let the rice rest, covered, for 5 minutes to finish steaming.
5. Fluff gently with a fork and serve warm.
Mango Salsa
Prep 10 min
Cook —
Serves 2–3
Ingredients
1 ripe mango, diced (Texture tip: Keep mango pieces slightly chunky for a satisfying bite.)
½ cucumber, diced
½ red bell pepper, diced
¼ red onion, finely chopped
1-2 tbsp scotch bonnet pepper, minced (adjust for heat)
1 tbsp lime juice
1tbsp orange juice, freshly squeezed
1 tbsp chopped cilantro
Salt to taste
Optional flavor boost: add a pinch of chili flakes or a drizzle of honey for extra depth.
Instructions
1. Combine all ingredients in a bowl.
2. Toss gently and chill for 10–15 minutes before serving. Avoid over-mixing to preserve color and freshness.
Serving Notes
Pairing: Spoon generously over jerk chicken or alongside coconut rice to balance the heat with tropical sweetness.
Presentation: Serve chilled in a small glass bowl or ramekin; garnish with a sprig of cilantro or a lime wedge.
Storage: Refrigerate in an airtight container for up to 2 days. This is best served fresh for vibrant flavor.
Editor’s Note: Good Food, Good Company is where we ask contributors to share a two course meal pairing they love. These recipes take a little more time and effort than the dishes we typically feature, but the payoff is spectacular. They’re the kind of meals to make for a dinner guest, date night, or a celebration. For this first feature, we asked sister chefs Stacey Johnson-Calhoun and Audra Ortiz to share recipes that not only pair beautifully, but also reflect the style of cooking they love most. This is a delicious meal, packed with flavor.
Bright and Tangy Key Lime Bundt Cake
My father, a Southerner, LOVES key lime pie. For his 79th birthday, I thought I’d change things up and make a Key Lime Bundt Cake. It was the right decision. My dad, who said it’s the best cake he’s ever tasted in his life, is now obsessed with this cake. It’s bursting with true key lime flavor, with delicious nuances of coconut and the right amount of tanginess from the cream cheese. Make this cake! You won’t regret it.
Prep Time: 30 minutes
Cook Time: 1 hour and 5 minutes
Cooling Time: 2 hours
Total Time: 3 hours and 35 minutes
Servings: 12 slices
INGREDIENTS:
For the Cake:
3 cups (360g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 and ½ cups (340g) unsalted butter, room temperature
1 cup (227g) brick-style full-fat cream cheese, room temperature
2 cups (398g) granulated sugar
2 teaspoons pure vanilla bean paste (extract is a fine substitute)
5 large eggs, room temperature
½ cup (113ml) key lime juice (fresh or pasteurized)
4 tablespoons (48 kg), key lime zest, finely grated (the zest of Persian limes is a fine substitute)
2 Tablespoons (28ml) coconut oil
For the Soaking Syrup:
½ cup (113 ml) key lime juice
½ cup (99g) granulated sugar
For the Icing:
2 cups (228g) confectioners’ sugar, sifted
¼ teaspoon salt
2 and ½ tablespoons (35ml) key lime juice
1 – 2 tablespoons lime zest, finely grated, for garnish
optional lime slices, for garnish
INSTRUCTIONS
For the Cake:
- Preheat the oven to 325°F. In a medium mixing bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
- Gradually add the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla bean paste.
- Reduce the speed to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the key lime juice, lime zest, and coconut oil.
- Reduce the speed to low and add the flour mixture, mixing just until combined.
- Generously grease and flour a 10-inch (12-cup) bundt pan, or spray it with a baker’s spray containing flour, making sure to coat all nooks and crannies.
- Scrape the cake batter into the pan and, using a rubber spatula, evenly smooth the top.
- Bake for 60 to 65 minutes, or until the cake is golden brown. This cake is moist, so insert a toothpick into the center; if it comes out clean, the cake is done. Allow the cake to cool in the pan for 10 minutes, then set it on a wire rack. Then invert the cake onto the rack.
- Slowly brush the warm key lime soaking syrup all over the cake, top and sides, allowing it to sink in before adding more.
- Once all of the syrup has been added, set the cake aside to cool completely, about 2 hours.
For the Soaking Syrup:
- In a medium saucepan, combine the key lime juice and sugar.
- Bring to a simmer over medium heat and cook, whisking frequently, just until the sugar has completely dissolved.
- Remove from heat and brush the warm key lime syrup over the cake – slowly.
For the Icing:
- In the large liquid measuring cup or bowl, combine the sugar and salt. Whisk in the lime juice, mixing until just combined. The mixture will be thick and spoonable. If the glaze is too thick, add more key lemon juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a tablespoon at a time.
- Drizzle the glaze over the cooled cake. Decorate with key lime zest and key lime wedges or slices, if using. Then allow it to set for 20-30 minutes.
Enjoy!
