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