A Global Culinary Remix Series

Featuring—Food Content Creator:

Duwayne Robinson, BaBa Dees

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“Cooking has always been about connection.”

Duwayne Robinson, better known as BaBa Dees, is a food content creator whose passion for cooking shines through every recipe he shares. What started as a simple idea over seven years ago — to help people feel more confident in the kitchen — has grown into a thriving YouTube community of over 12,000 subscribers.

Duwayne’s cooking style is all about ease, flavor, and fun. From quick weeknight meals to air fryer experiments and indulgent sweets, he’s built a name for himself by making home cooking approachable and joyful. Every dish he creates is designed to bring people together and remind them that cooking doesn’t have to be complicated to be good.

Now based in Barrie, Ontario with his family, Duwayne continues to grow his platform while supporting small businesses through social media and creative content. Whether he’s filming a new video or brainstorming fresh ideas, his passion for storytelling and food is always front and center.

Being featured in the Mangiamo™ series feels like a full-circle moment — a chance to honor tradition while adding his own twist. For Duwayne, the kitchen is more than just a place to cook. It’s where community, creativity, and connection come to life.

Duwayne Robinson

Food Content Creator, BaBa Dees
Ontario, Canada

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Prepared By:

Duwayne Robinson (BaBa Dees), Food Content Creator

Where bold Jamaican heat meets that Italian sense of family and flavour.

This isn’t your Nonna’s Sunday roast — but it is made with the same love, passion, and purpose. BaBa Dees brings his signature Caribbean heat to the She’s Italian kitchen with this mouthwatering Jerk Chicken, a dish rooted in heritage, remixed with heart.

While traditionally Italian cuisine leans into garlic, olive oil, and fresh herbs, this remix keeps those familiar notes but dials up the spice, sweetness, and smokiness with ingredients like Scotch bonnet peppers, allspice, and thyme — think of it as Italian technique meets Caribbean soul.

Duwayne (aka Baba Dees) shares this recipe as a nod to the universal joy of home cooking. It’s a reminder that whether you’re serving up jerk chicken in Barrie or spaghetti in Sicily, what really matters is the intention: feeding your people with bold flavors and a whole lot of love.

This Remix celebrates what happens when you cook with curiosity, honor your roots, and aren’t afraid to shake things up.

Prep Time: 8-10 mins

Marinate: min. 2 hours

Cook Time: 30 mins

Serves: 2-4

BaBa Dees Jerk Chicken

Recipe Contributor: Duwayne Robinson, BaBa Dees

Ingredients:

For the Marinade:

  • 2 lbs (about 1 kg) chicken pieces (thighs, drumsticks, or breasts)
  • 4 cloves garlic, minced
  • 2-3 Scotch bonnet peppers (adjust to taste), seeded & chopped
  • 2 green onions, chopped
  • 1 small onion, chopped
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • 2 tbsps brown sugar
  • 2 tbsps lime juice
  • 2 tbsps apple cider vinegar
  • 1 tbsp fresh thyme leaves
  • 1 tbsp ground allspice
  • 1 tbsp ground black pepper
  • 1 tbsp ground cinnamon
  • 1 tbsp ground nutmeg
  • 1 tbsp paprika
  • 1 tbsp salt

For Cooking:

  • Cooking oil (for grilling or pan-frying)

Directions:

  1. In a blender or food processor, combine all the marinade ingredients: garlic, Scotch bonnet peppers, green onions, onion, soy sauce, olive oil, brown sugar, lime juice, apple cider vinegar, thyme leaves, allspice, black pepper, cinnamon, nutmeg, paprika, and salt. Blend until smooth.
  2. Place the chicken pieces in a large bowl or resealable plastic bag and pour the marinade over them, ensuring the chicken is well coated. Cover the bowl or seal the bag and marinate in the refrigerator for at least 2 hours, preferably overnight, to let the flavours penetrate the chicken.
  3. Preheat your grill to medium-high heat or heat a skillet over medium-high heat.
  4. Remove the chicken from the marinade, shaking off any excess, and discard the remaining marinade.
  5. If grilling, lightly oil the grill grates. Place the chicken pieces on the grill and cook for about 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks. If pan-frying, heat some cooking oil in a skillet and cook the chicken pieces for about 6-8 minutes per side, or until golden brown and cooked through.
  6. Once cooked, remove the chicken from the grill or skillet and let it rest for a few minutes before serving.

Serving Suggestions:

Serve the jerk chicken hot with your favourite sides, such as rice and peas, fried plantains, or a fresh salad. 

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