Jean found a recipe for jerked chicken in some magazine and we fixed it up this weekend. The main concept is a spice rub, applied both under and over the skin of a whole chicken (though cut into pieces). There was nutmeg, allspice, cayenne, salt, pepper and I don't remember what else. All this gets mixed in with olive oil and lime juice, then smeared onto the chicken, which is then baked at a high heat on a bed of scallions.
The recipe also mentioned a corn bread with scallions and minced jalapeno, so Jean made that part.
We served it up for lunch, with lime wedges for the chicken. It was a very interesting dish, but perhaps too spicy to do very often. By spicy, I don't mean hot, just bathed in spices. That gets a little overwhelming after a short time.