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A plate of jerk chicken (right), with rice, plantains, carrots and green beans. Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called pimento in Jamaica) and Scotch bonnet peppers.
Jerk chicken: Jerk chicken, a spicy grilled-meat dish mostly associated with Jamaica but common throughout the Caribbean. Jerk refers to a style of cooking in which the main ingredientâwhich most often is chicken but may also be beef, pork, goat, boar, seafood, or vegetablesâis coated in spices and slow-cooked over a fire or grill traditionally composed of green pimento wood positioned over burning coals; the resulting smoke is key to the flavour of the dish.