Scotch bonnet peppers are the chilies of choice in Caribbean cooking, lending a fiery bite to sauces and marinades. Pureed with sugar, scallions and warm spices, the yellow-red pepper pods are an essential ingredient in jerk chicken, one of the best-known Jamaican dishes to have been exported from the island.
This dish comes from Weber's terrific "New American Barbecue" by Jamie Purviance, who suggests cooking the chicken "low and slow" over handfuls of apple or pimento wood chips to achieve a smoky tenderness. (I used a gas grill and no wood.) I served it with cilantro-lime rice and roasted bell peppers.
Scotch bonnets are among the hottest chilies on the market, so handle them with care _ Wear gloves to avoid burning your skin or be sure to scrub your hands, knife and cutting board really well after they've touched the peppers. If you can't find Scotch bonnets, substitute habanero peppers.
