Entree: Martinique – National Cuisine – Poulet Boucané (Martinican smoked and marinated chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 8 hrs

Total 9 hrs 40 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg), giblets removed
- 1/3 cup (80 ml) vegetable oil
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1/4 cup (60 ml) fresh orange juice (about 1 small orange)
- 2 tbsp (30 ml) white vinegar
- 6 garlic cloves, approx. 1.2 oz (35 g), minced
- 1 tbsp (15 g) brown sugar
- 1 tbsp (15 ml) soy sauce (optional for depth)
- 2 tsp (4 g) ground allspice (piment de la Jamaïque)
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh thyme (or 2 tsp dried)
- 1/4 cup (15 g) chopped fresh parsley
- 4 green onions (scallions), approx. 2 oz (55 g), chopped
- 1 small scotch bonnet or habanero pepper, approx. 0.5 oz (15 g), seeded and minced (adjust to heat preference)
- 1 tsp (5 g) smoked paprika (optional, for added smoky flavor if not using a smoker)
- Wood chips for smoking (hickory, guava, or fruitwood), amount per smoker/grill instructions

Instructions

1. In a bowl, combine the oil, lime juice, orange juice, vinegar, minced garlic, brown sugar, soy sauce (if using), ground allspice, salt, pepper, chopped thyme, parsley, green onions, minced scotch bonnet, and smoked paprika; whisk to make a marinade.
2. Place the whole chicken in a large resealable bag or container, pour the marinade over the chicken, massage to coat thoroughly, seal, and refrigerate for 4–8 hours or overnight for best flavor, turning occasionally.
3. Prepare a grill for indirect medium heat (about 325–350°F / 160–175°C) and pre-soak wood chips 30 minutes if using a gas grill; for a charcoal grill bank coals to one side. If using an oven, preheat to 400°F (200°C) and place a small pan of soaked wood chips on a hot grill or use a smoking box where possible to add smoke.
4. Remove the chicken from the marinade and let excess drip off; reserve the marinade and boil it for 3–4 minutes if you plan to baste later.
5. Smoke or grill the chicken over indirect heat, breast side up, with the lid closed for 50–75 minutes, basting occasionally with the boiled reserved marinade, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) and the skin is well browned and slightly charred.
6. If you prefer a stronger char at the end, move the chicken briefly over direct heat or under a hot broiler for 2–4 minutes, watching carefully to avoid burning.
7. Let the poulet boucané rest for 10 minutes before carving; serve with rice, plantains, or traditional accoutrements.