Entree: Guadeloupe – National Cuisine – Poulet Boucané

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 8 hrs

Total 9 hrs

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), spatchcocked or cut into 8 pieces
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) fresh orange juice
- 1/4 cup (60 ml) vegetable oil
- 4 cloves garlic, minced
- 1–2 scotch bonnet peppers, seeded and minced (adjust to heat preference)
- 2 tsp (8 g) dried thyme or 3 sprigs fresh thyme, leaves removed
- 2 tsp (8 g) ground allspice (pimento)
- 1 tsp (5 g) ground black pepper
- 1 tbsp (12 g) kosher salt
- 1 tbsp (15 g) brown sugar
- 1 tbsp (15 ml) white vinegar
- 1 medium onion, thinly sliced
- 1 cup (about 50 g) wood chips (guava, hickory, or fruitwood), soaked in water 30 minutes and drained
- 2 tbsp (30 ml) neutral oil or melted butter for basting

Instructions

1. Make the marinade and marinate the chicken: in a bowl whisk together lime juice, orange juice, 1/4 cup (60 ml) vegetable oil, garlic, minced scotch bonnet, thyme, allspice, black pepper, salt, brown sugar, vinegar, and sliced onion. Place the chicken pieces in a large zip-top bag or nonreactive container, pour the marinade over them, massaging to coat. Refrigerate and marinate at least 6–8 hours or preferably overnight.
2. Prepare smoker or grill for indirect smoking: if using a charcoal or gas grill, set up for indirect heat and preheat to medium (about 300–350°F / 150–175°C). Place soaked wood chips in a smoker box or wrap in foil with holes punched and set over direct heat so they begin to smolder. If using an oven, preheat to 325°F (160°C) and place a small oven-safe pan of soaked wood chips or a few soaked wood chunks in a separate, very low chamber or use a stovetop smoker following manufacturer instructions.
3. Smoke the chicken: remove chicken from marinade and reserve the marinade (boil for 5 minutes if you plan to baste with it). Arrange chicken skin-side up on the cooler side of the grill (indirect heat), or on a rack in the oven smoker. Maintain a gentle smoke and an internal temperature of about 300–350°F (150–175°C) in the cooking space. Smoke/roast for 45–60 minutes, basting occasionally with reserved (boiled) marinade or 2 tbsp (30 ml) neutral oil, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part and the skin is deep golden and slightly smoky. Total time will vary with piece size; bone-in thighs often take longer than breasts.
4. Rest and serve: transfer the chicken to a cutting board and let rest 8–10 minutes before carving. Serve Poulet Boucané with slices of lime, a simple green sauce or pikliz-style relish, and traditional Guadeloupe sides such as rice or grilled plantains if desired.