Paleo Jump Up
It’s Caribana weekend in Toronto and the whole city is jumping. 1.2 million visitors make a spectacular party. To kick off the weekend, we our throwing our own paleo jump up! Jerk chicken, pork loin, and bone in loin chops complemented with creamy coleslaw and roasted sweet potatoes make a killer paleo jump up.
We are going to cheat a little, and get a jump on our jump up by using Walkerswood Jerk Marinade, available at Amazon if you can’t find any in your neighborhood.
This stuff is as close as it gets to rolling your own. Many jerk aficionados swear by it.
We boosted the umami of Walkesrswood with a simple mod to make it much spicier! Enjoy with some cold Red Stripe beer and some Dark and Stormies!
Recipe: Paleo Jerk Chicken
Ingredients
3 roasting chickens, cut in half
1 10 oz bottle of Walkerwood Jerk Marinade
3 or 4 handfuls of woodchips, any combination of hickory, alder, apple or mequite
Instructions
If you are kicking up the heat with the scotch bonnets, finely mince them with the greatest of care. These are hot. Use rubber gloves if your skin is sensitive to hot peppers.
Whisk together the peppers, the whole bottle of jerk marinade, the oil and the soya sauce in a non reactive bowl.
Score the chickens along the diagonal. Make cuts about 1/2 inch apart. The scores will allow the marinade to penetrate deeply. Place the chickens in a non-reactive bowl or plastic marinade bag. Slather each of the halves with enough marinade to completely coat the meat. Make sure to rub between the folds of wings and legs of the chicken. Place bowls in the refrigerator for 12 to 48 hours.
Remove the marinated chickens from the refrigerator and allow time for the meat to come up to room temperature, about 4 hours. Using a charcoal grill, light 24 to 36 briquettes. One white peaks form, move the coals to one side of the grill to setup indirect heat. If you are using a gas grill, light one side of the grill. Allow the temperature to rise to 350F.
Place the chickens, breast side up, on the cool side of the grill. Place a hand full of wood chips in a perforated aluminum foil pouch and toss it on the hot side. Cover, and let meat smoke roast for about 40 minutes. The temperature of the BBW should vary between 250F to 300F.
After 40 minutes the chickens should appear a light mahogany colur. Turn over once, and continue to roast until the internal temperature of the chicken is 195F. The great thing about jerk chicken is that it should be served dry.
Remove the chicken to a carving platter, carve and serve.
Serves 6 to 8.
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Tags: charcoal grill , Chicken , chicken ingredients , creamy coleslaw , jerk , jerk marinade , paleodiet , red stripe beer , roasted sweet potatoes , roasting chickens , rubber gloves , scotch bonnet peppers , scotch bonnets
