Entree: Saint Barthélemy – Poulet Boucané (Smoked Caribbean-style grilled chicken marinated in citrus, spices, and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 3 hrs

Total 3 hrs 40 min

Ingredients

- 1 whole chicken, spatchcocked, approx. 3 lb (1.4 kg)
- 1/2 cup (120 ml) fresh lime juice
- 1/4 cup (60 ml) fresh orange juice
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) dark rum (optional)
- 4 cloves (approx. 12 g) garlic, minced
- 1 small scotch bonnet pepper, seeded if desired, approx. 15 g, finely chopped
- 2 tbsp (30 ml) brown sugar
- 1 tbsp (15 ml) smoked paprika
- 1 tbsp (15 ml) fresh thyme leaves, chopped (or 1 tsp dried)
- 1 tsp (5 ml) ground allspice
- 2 tsp (10 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 2 tbsp (30 ml) soy sauce
- 2 scallions, thinly sliced, approx. 1 oz (30 g), for garnish
- Lime wedges for serving

Instructions

1. In a bowl, whisk together lime juice, orange juice, vegetable oil, rum, garlic, scotch bonnet, brown sugar, smoked paprika, thyme, allspice, salt, pepper, and soy sauce to form a marinade.
2. Place the spatchcocked chicken in a large dish or resealable bag and pour the marinade over it, massaging it under the skin and all over the meat. Marinate in the refrigerator at least 3 hours or preferably overnight.
3. Prepare a grill for medium-high heat with a two-zone setup (coals/heat on one side, cooler side for indirect). If using a gas grill, set up one burner high and the other low. Soak a small handful of hardwood chips (hickory, guava, or local wood) in water for 30 minutes if you plan to add smoke.
4. Remove chicken from refrigerator 30 minutes before cooking to come toward room temperature. Drain excess marinade.
5. If using a charcoal or gas grill, place soaked wood chips over coals or in a smoker box. Sear the chicken skin-side down over direct heat for 5–7 minutes until deeply charred, then move to indirect heat skin-side up. Close the lid and cook 25–35 minutes, turning once, until an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh.
6. For oven method, preheat oven to 425°F (220°C). Place chicken skin-side up on a roasting rack set over a baking sheet. Optionally broil for 4–6 minutes at the start to char the skin, then roast 35–45 minutes until 165°F (74°C).
7. Remove chicken and let rest 10 minutes before carving. Sprinkle with sliced scallions and serve with lime wedges.