From Midwest Living

Citrus juice, soy sauce, and jerk seasoning make a flavorful marinade for these grilled chicken wings. Serve as an appetizer at your next party.

Jamaican Jerk Chicken Wings

From Better Homes and Gardens

Jerk rubbed grilled chicken, plantains, sweet pepper strips, and avocado are arranged on torn mixed greens then drizzled with a honey-lime dressing for this Southern-style, high-fiber salad recipe.

Jerk Chicken Salad

From Family Circle

Jamaica meets Italy in this pork entree. The jerk-marinated pork roast is served with sweet-pepper polenta.

Jerk-Seasoned Pork Roast & Polenta

From EatingWell

"Jerk" isn't Jamaican for "as hot as you can stand it." Instead, a jerk paste should be a carefully blended, aromatic melange, as much nose tickle as tongue spike. Here we use that flavorful paste on grilled pork loin. Watch out for that hot chile pepper: wear rubber gloves to protect your skin and touch no one until you've washed up thoroughly. If you have time, marinate the pork the full 24 hours for the best flavor.

Jerk Pork Loin

From Family Circle

This surf and turf combination pairs boneless pork chops and shrimp. The chops are soaked in a spicy homemade jerk marinade, which keeps the grilled meat moist and juicy while providing a hefty dose of Jamaican flavor.

Jerk-Seasoned "Surf & Turf"