Marinated with fragrant island spices like Scotch bonnet pepper, scallion, and thyme, pan chicken is hot, smoky, and tender—the ultimate Jamaican fast food.
Rubbing the marinade under the chicken skin ensures seasoning and flavor penetrate more deeply.
Imagine this familiar Jamaican scene: It’s 2 A.M., and you’re on your way home from a night on the town. You're hungry, so decide to stop at your neighborhood “pan chicken man.” As you approach, you immediately notice the sweet smell of barbecue smoke mingling with a bouquet of fragrant island spices, like Scotch bonnet pepper, scallion, and thyme. Those first bold bites, deep with the flavor of char from the grill, set your stomach at ease and prepare you for a good night of sleep to come.
Armed with a large Igloo of raw marinated chicken, a chopping knife, tongs, and a cutting board, the vendors stoke the fire in preparation of serving patrons piping hot chicken directly from the grill all night long. Once you place your order, a freshly cooked piece of chicken is removed from the drum pan and chopped into pieces on the cutting board. It is transferred to aluminum foil and doused with ketchup and homemade hot pepper sauce .
Every self respecting Jamaican has their favorite pan chicken vendor. In fact, it is such a popular dish that one of the island’s leading chicken purveyors hosts an annual Pan Chicken Championship, where the best vendors from all across the island gather to compete for the top prize.
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