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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.
Allspice is also one of the key ingredients in Jamaican jerk chicken. Ground allspice is combined with sugar, salt, ginger, cloves, cinnamon and other herbs and spices, along with soy sauce, lime juice and oil to form a marinade. Whole chicken legs are coated in the marinade and then refrigerated overnight.round allspice is combined with sugar, salt, ginger, cloves, cinnamon and other herbs and spices, along with soy sauce, lime juice and oil to form a marinade. Whole chicken legs are coated in the marinade and then refrigerated overnight.