* 3 tablespoons Walkerswood Traditional jerk seasoning
* 1 teaspoon Spicy Hill Farm Scotch bonnet pepper
* 1 tablespoon Olive oil
* 1 tablespoon Tropical Sun Pimento sauce, ''Allspice Sauce''
* 1 tablespoon Ile Alino or Chimichurri
* 1 tablespoon Sugar
* 1 tablespoon Cider vinegar,
* 1 tablesoon Lime juice
* 1 tablespoon Maggi liquid smoke Seasoning
* 8 skinless chicken breast pieces
* 1 teaspoon Salt
* ½ teaspoon Black pepper
* 2 Ears of Corn or one cup fresh Sweetcorn
* 4 tablespoons Mango pulp
* ¼ cup chopped Green onion
* ¼ cup Diced grape Tomatoes
* ¼ cup Diced Red bell pepper
* ¼ cup Diced Red onion
* 1 tablespoon Rice vinegar
* 1 tablespoon Goya Adobo with Habanero
* ¼ teaspoon Salt
* ¼ teaspoon Ground black pepper
* 1 tablespoon Cilantro paste
* 1 tablespoon Olive oil
* Juice and Zest of one Lemon

===Method===
* Marinade
* Combine alino or Chimichurri, Pimento sauce, Olive oil Cider vinegar, Sugar, Liquid smoke and Lime juice.
* Marinade Chicken in this Sauce for at least 3 hours or overnight
* Now combine jerk Sauce with as much Scotch bonnet pepper as you prefer in order to achieve the right intensity of spiciness.
* Keep in mind, that even a ¼ teaspoon has a kick to it, so add it only a bit at a time.
* Toss all the Salsa ingredients in a small bowl...ready.
* Heat the Grill to medium heat.
* Remove the Chicken from the Marinade and pat dry.
* Now Brush on the Walkerswood jerk marinade before putting it in the Grill. Cook about 7 minutes on each side, Basting occasionally.

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