Serious Eats has a great write up
on jerk chicken in Jamaica. I live pretty close to the 4th most concentrated Jamaican population in the US but have never seen this. Largely because we don't have pimento wood. There's so many parallels with NC BBQ here
1. Wood burned to coals and chicken laid over greenwood
2. Vinegar and scotch bonnet pepper sauce (LOVE SB peppers)
3. Removed from bones and chopped.