June Plum Jerk Chicken

by Jodi Jenny


  • 1 Whole chicken cut into roughly 8 pieces (ask your butcher or have a go yourself)
  • Brine (see Below)
  • 2 tablespoons June Plum Jerk Paste (or more if you like it hot!)
  • 4 tablespoons of June Plum All Purpose Seasoning
  • Hummingbird Sauce (as much as you like)

For the Brine: 1 tablespoon each of whole pimento berries, black pepper corn and cloves, 2 bay leaves, 2 heaped tablespoons of salt and 1 litre of water. To make the brine, dissolve the salt in a small amount of boiling water with spices then add cold water.


  1. Put the prepared chicken in the brine and leave overnight
  2. Drain the chicken and pat dry then place it into a bowl for seasoning
  3. Add the Jerk Paste and All-Purpose Seasoning then massage it into the chicken, leave to marinate for at least two hours but preferably overnight.
  4. For best results smoke your chicken on a charcoal barbecue until it's 75ºC but it will still be tasty if it's cooked in the oven.
  5. Finish with lashings of Hummingbird Sauce!