Jerk Chicken
Preparation Time: 15 minutes (plus marinating time) | Cooking Time: 55 minutes

Traditional Caribbean jerk dishes began with dried meat, usually beef (or jerky, as it was known to sailors). In the days before refrigeration, meats - especially beef and venison - were cut into strips and dried in the sun to preserve them for long sea voyages. The meat was none too appetising at meal time, so the sailors made it more palatable by adding plenty of powerful spices. Now jerk dishes are no longer associated with dried meat, but instead refer to the fiery seasonings that give them their special flavour.

2 tablespoons plain yogurt
1 tablespoon chilli sauce
2 tablespoon lime juice
1 teaspoon finely grated lime rind
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium brown onion (150g), chopped coarsely
2 cloves garlic, chopped coarsely
1 tablespoon grated fresh ginger root
1 tablespoon coarsely chopped fresh coriander leaves
1 tablespoon coarse-grain mustard
2 tablespoons light brown sugar
1 tablespoon olive oil
4 chicken breast fillets (700g)