PAN CHICKEN Locals know that after a long night on the town, nothing staves off the munchies (and a hangover!) like this meaty roadside treat. So called because it is cooked over coals in a grill fashioned from large metal oil drum (or pan), this late-night street food is essentially spicy Jamaican barbecue. Order a quarter-chicken with a side of pillowy hardough bread and a squirt of pepper sauce or ketchup and, then devour it straight from the foil package, no fork required.