Entree: French Guiana – Central Culinary Region – Poulet Boucané (Smoked, marinated Creole-style chicken flavored with garlic, hot pepper, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 35 min

Total 2 hrs 5 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg)
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) white vinegar
- 1/3 cup (80 ml) vegetable oil or peanut oil
- 6 cloves garlic, minced
- 3 scallions (green onions), chopped
- 1 small bunch fresh cilantro, chopped (about 1/2 cup / 15 g)
- 1 small bunch fresh parsley, chopped (about 1/2 cup / 15 g)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1-2 scotch bonnet or habanero peppers, seeded and finely chopped (adjust to taste)
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tbsp (15 ml) soy sauce or tamari (optional, for color and depth)
- 1 tbsp (15 ml) annatto oil or 1 tsp (2 g) smoked paprika (optional, for color)
- 1 tbsp (12 g) brown sugar (optional, to balance acidity)
- 2 bay leaves
- 1 cup (240 ml) water or chicken stock for basting (optional)
- Wood chips for smoking (fruit woods or cane wood traditionally used); if using charcoal grill, soak 1 cup (240 ml) wood chips for 30 minutes

Instructions

1. In a bowl, combine lime juice, white vinegar, oil, minced garlic, chopped scallions, cilantro, parsley, salt, pepper, chopped hot pepper, thyme, soy sauce, annatto oil or smoked paprika, and brown sugar. Mix to form a loose marinade.
2. Pat the chicken dry. Slit the breasts and thighs to help marinade penetration. Rub the marinade all over the chicken and under the skin where possible; place bay leaves inside the cavity. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Prepare a charcoal or gas grill for indirect heat and set up a smoker box or foil packet with soaked wood chips. Light the grill and allow it to reach a steady medium heat (about 300–350°F / 150–175°C). If using an oven, preheat to 325°F (160°C) and prepare a small pan of soaked wood chips on a rack to generate smoke in the first 20–30 minutes.
4. Place the marinated chicken on the grill away from direct flame. Add the soaked wood chips to the coals or smoker box. Close the lid and smoke the chicken slowly, maintaining temperature, for about 1 to 1 1/2 hours, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
5. During cooking, baste the chicken occasionally with water or chicken stock to keep it moist and to release more steam of the marinade flavors. If flare-ups occur, move the chicken to a cooler zone.
6. For a crisper, charred exterior, finish the chicken over direct heat for 2–4 minutes per side at the end, watching carefully to avoid burning.
7. Remove the chicken and let rest 10 minutes before carving. Serve with rice, cassava, or fried plantains and a wedge of lime.