Marinade: In a shallow dish or zip-top bag, combine the Bonac Burn jerk sauce with the oil and lime juice. Whisk until emulsified.
Marinate: Add the chicken breasts to the mixture, turning to ensure they’re fully coated. Let them rest in the refrigerator for at least 2 hours, though 4 hours is better. If you’re pushing it, even 30 minutes at room temperature will coax the flavor in.
Fire Up: Get your grill screaming hot. You want clean, direct heat to sear the sugars in the jerk sauce without turning the whole thing into a carbonized mess.
Grill: Place the chicken over direct flame. Cook for 6–7 minutes per side. Use a meat thermometer—pull them off the grill when they hit 160°F; the carry-over heat will do the rest.
Rest & Serve: Let the chicken rest for 5 minutes before slicing. Serve it sliced over a bed of jasmine rice to soak up the drippings, or slap a breast onto a toasted ciabatta roll.