"Big Back" Jerk Fried Chicken w/ Honey Glaze Sauce & Rasta Pasta | Pour Choices Kitchen

I strive everyday to make the channel less and less marketable, and I think this intro did the trick! Sorry to those listening to this in front of friends and family, but cooking is sexy after all. Today we're loading fried foods on top of pasta with this amazing jerk fried chicken in one of my new favorite quick marinades, and complimenting it with an easy rasta pasta packed full of carribean flavors and hitting it with a spicy honey glaze sauce. Oh you're gonna want to avoid the scale for two weeks after this one!

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Grocery List:

Chicken and Marinade:
- 2 thinly sliced chicken breasts
- 2 tablespoons Walkerswood Jerk Seasoning
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 cloves garlic
- 1 lime, juiced

Dredging:
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper

- 2 eggs
- 1 teaspoon hot sauce (optional)

- 1 cup panko breadcrumbs
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper (optional)
- 1 lime (for zest)

Honey Glaze:
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 1 clove garlic
- 1/2 teaspoon fresh ginger
- 1 teaspoon Walkerswood Jerk Seasoning
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)

Rasta Pasta:
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red onion
- 2 cloves garlic
- 1 can (14 ounces) coconut milk
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 teaspoons Walkerswood Jerk Seasoning
- Salt and pepper
- Fresh parsley (for garnish)

Additional Items:
- Oil (for frying)

Optional:
- Rum (for a drink during cooking)
- Extra Parmesan cheese (for garnish)