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Herb-Roasted Chicken with Spiced Mac & Cheese

by Dadrian Coke

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

*NOTE: Nutritional Values are calculated assuming full consumption of all included condiments or dressings, which may make up a significant percentage of the values below. Chef Dadrian first learned this dish from his mentor—but it’s the playful Jamaican flavours he added that make it his own. Chicken thighs are marinated overnight in a fragrant rub of thyme, paprika, garlic, and allspice, then grilled and roasted until tender and smoky. On the side, baked mac and cheese gets the royal treatment, with four different cheeses (cheddar, mozzarella, pepper jack, and Swiss), grilled corn, and a hit of habanero. A breadcrumb crust and sweet baby peppers bring it all home.

Nutritional facts

Protein

59g

Carbs

43g

Calories

900kcal

Fat

57g

Ingredients

Browning and seasoning sauce, Tropical Juice, Chicken Thigh, Habanero Peppers, Extra Virgin Olive Oil, Carrots, Allspice, Swiss Cheese, Beef Base, Garlic Powder, All Purpose Seasoning, Black Pepper, Garlic, Mozzarella Cheese, Lemon Zest, Corn Starch, Heavy Cream, Onion, Red Wine, Kosher Salt, Mini Bell Pepper, Corn, Light Brown Sugar, Rice Wine Vinegar, Thyme, White Cheddar Cheese, Pineapple Juice, Green Onion, Thyme, Ginger, Smoked Paprika, Panko Breadcrumbs, Red Bell Pepper, Cayenne Powder, Italian Parsley, Elbow Pasta, Pepperjack Cheese, Soy Sauce

Contains milk, wheat, soybeans.

Reviews

4.5

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Based on 26 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Colleen · 08/29/25

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About Dadrian Coke

Chef Dadrian Coke Coke is a native of Westmoreland, Jamaica. At a young age he was immersed in traditional Jamaican cooking, which sparked his culinary journey. Today, Dadrian is excited to share his passion for Jamaican cuisine culinary force in Toronto's vibrant food scene, renowned for his innovative approach to traditional Jamaican cuisine. As the Chef De Cuisine at Chubby's Jamaican Kitchen, Chef Dadrian has earned a reputation for blending authentic flavors with contemporary techniques, delighting patrons with dishes that pay homage to his Jamaican heritage while embracing the multicultural spirit of Canada's largest city.
Dadrian has spent the past 20 years cultivating his craft in Jamaica and Canada. In addition to being a graduate of the esteemed Toronto's Liaison College and the Culinary Institute of America, Chef Dadrian's culinary journey began in his family's kitchen, where he developed a deep passion for cooking. His career has taken him through some of Toronto's most celebrated kitchens, where he honed his skills and embraced a philosophy centered around fresh, locally sourced ingredients.
At Chubby's Jamaican Kitchen, Chef Dadrian infuses his dishes with a sense of adventure, combining traditional Jamaican spices and cooking methods with modern presentations. His signature dishes, such as jerk chicken done to perfection and Oxtail soup, showcase his talent for creating vibrant, flavorful meals that resonate with both locals and tourists alike.
Chef Dadrian’s commitment to excellence has not gone unnoticed; Chubby’s Jamaican Kitchen under his influence have caught the attention of Michelin inspectors, achieving high praise in the Michelin Guide's recommendations for Toronto. His focus on creating a warm and welcoming dining experience complements the exceptional food, making Chubby's not just a place to eat, but a place to connect and celebrate.
Beyond the kitchen, Chef Dadrian is passionate about mentoring young chefs and advocates for culinary education, emphasizing the importance of preserving traditional cooking techniques. He frequently participates in Live television interview, events, food festivals, sharing his love for Jamaican culture and cuisine with a broader audience.
Whether he’s crafting a new dish inspired by his travels or entertaining guests in the bustling kitchen of Chubby's, Chef Dadrian Coke continues to elevate the culinary scene in Toronto, one plate at a time.

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