Preheat an oven to 180*C
Quarter the cherry tomatoes.
Remove the tail end of the chilli. Cut in half, scrape out the spongy rib and seeds, if you want a milder flavour, slice the chilli into slivers.
Preheat a large frying pan to medium hot.
In a large bowl, mix the chicken breasts with the olive oil to coat.
Mix the onion powder, all spice,salt, black pepper, cinnamon, cayenne pepper and dried thyme together.
Add to the chicken and mix thoroughly.
When the marinade has coated the chicken, place them carefully into the pan, being sure that there is space between.
Cook for 2-3 minutes and allow to color, turn the chicken over.
Add the white wine vinegar, caster sugar and salt to the pan, stir to dissolve. Throw in the cherry tomatoes and red chilli, and place the pan in the oven for approximately 8-10 minutes until the juices run clear.
When removing the chicken from the oven, squeeze half the lime over and allow to rest for 3 minutes.
Peel and slice the mango.
Slice the tomato.
Shred the baby gem lettuce.
Roughly slice the coriander.
Cut in half and warm through the burger buns.
Slice the cooked Chicken breast horizontally from end to end and wipe back through the marinade in the pan.
Place the jerk chicken breasts in the buns and garnish with the mango, tomato, coriander and baby gem lettuce.
Squeeze over the rest of the lime juice.
«Ideally, marinate the chicken overnight for maximum flavour. Great on the barbecue to impress your friends!»
Jerk chicken is a traditional Jamaican dish traditionally served with rice and beans. We have given it a tasty twist to turn it into a brilliant burger topped with mango, tomato and baby gem lettuce.