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4
Easy
1 hr 30
By Nisha Katona
Published 2017
A good jerk chicken is underpinned by the seasonings that come from the jerk trinity of allspice, Scotch bonnet and thyme. Think about where these flavours take you and up the amount as you wish.
The masochist in me usually adds double the Scotch bonnet.
First, make the jerk sauce. Add 2 tablespoons of the jerk sauce to the chicken breasts and rub it into the slashed flesh. Leave, covered, in the refrigerator for at least 2 hours and preferably overnight.
Heat the oil in a large heavy-based pan. Bring to a medium-high heat and add the chicken breasts, skin-side down. Turn after 2–3 minutes and cook the