Entree: Saint Martin (French part) – Poulet Boucané (Smoked Creole-style whole chicken marinated in citrus, garlic, and island spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 4 hrs 15 min

Total 4 hrs 30 min

Ingredients

- 1 whole chicken, about 3–3.5 lb (1.4–1.6 kg)
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) fresh orange juice
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) vegetable oil
- 4 cloves (12 g) garlic, minced
- 3 scallions, chopped (about 45 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (8 g) fresh thyme leaves, chopped
- 1 small scotch bonnet pepper, seeded and minced (optional)
- 1 tbsp (15 ml) dark rum
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 ml) ground allspice
- 2 tsp (10 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 cup (240 ml) wood chips, soaked 30 minutes (pimento, hickory, or apple)
- 2 tbsp (30 g) butter, melted (for finishing)
- Lime wedges for serving

Instructions

1. In a large bowl whisk together lime juice, orange juice, olive oil, vegetable oil, minced garlic, scallions, parsley, thyme, scotch bonnet (if using), rum, brown sugar, allspice, salt, and pepper to make the marinade.
2. Pat the chicken dry and loosen skin over the breasts and thighs. Rub half the marinade under the skin and the rest over the exterior. Place chicken in a resealable bag or covered container and refrigerate at least 4 hours, preferably overnight.
3. Remove chicken from refrigerator 30 minutes before cooking to come toward room temperature. If using a backyard boucané method, preheat your smoker or charcoal grill set up for indirect heat to about 300–325°F (150–160°C) and drain the soaked wood chips.
4. Place wood chips on coals or in smoker box and set the chicken on the grill grate away from direct flame. Maintain temperature of 300–325°F (150–160°C). Smoke the chicken for about 1 to 1 1/2 hours, basting occasionally with any reserved marinade, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
5. If you do not have a smoker, preheat oven to 425°F (220°C) and roast the marinated chicken on a rack for 45–60 minutes, basting once or twice, until internal temperature reaches 165°F (74°C). For a smoky note without a smoker, add 1 tsp (5 ml) liquid smoke to the marinade.
6. In the last 5 minutes of cooking brush the chicken with melted butter to encourage a glossy, crisp skin. Increase heat briefly or place under a broiler for 1–2 minutes if you want extra browning—watch carefully to avoid burning.
7. Transfer the chicken to a cutting board and let rest 10–15 minutes before carving to allow juices to redistribute.
8. Carve and serve with lime wedges and sides typical of Saint Martin such as rice and beans, plantains, or a simple green salad.