Entree: Guadeloupe – Northern Culinary Region – Poulet Boucané (Guadeloupean Creole smoked and spiced whole chicken)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Additional 6 hrs 30 min

Total 7 hrs 20 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg)
- 3 tbsp (45 ml) vegetable oil
- 4 cloves garlic, minced
- 1 medium onion, sliced
- 2 scallions (green onions), chopped
- 1 scotch bonnet pepper, whole or split (use to taste)
- 2 tbsp (8 g) fresh thyme leaves or 2 tsp (2 g) dried thyme
- 2 tsp (10 g) sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) white vinegar
- Juice of 1 lime, about 2 tbsp (30 ml)
- 2 tbsp (30 g) brown sugar
- 2 tbsp (30 ml) soy sauce or 1 tbsp (15 ml) dark soy for color (optional)
- 2 cups (50 g) hardwood smoking chips (guava, hickory, or fruitwood), soaked 30 minutes if using a grill
- Fresh parsley or cilantro for garnish (no measurement)

Instructions

1. Prepare the marinade: in a bowl combine vegetable oil, minced garlic, sliced onion, scallions, thyme, sea salt, black pepper, vinegar, lime juice, brown sugar, and soy sauce if using. Mix into a paste-like marinade.
2. Marinate the chicken: pat the chicken dry and loosen the skin over the breasts and thighs. Rub half the marinade under the skin and the remainder all over the exterior and inside the cavity. Place the scotch bonnet whole inside the cavity for heat if desired. Refrigerate and marinate at least 6 hours, preferably overnight.
3. Preheat smoker or prepare grill: if using a smoker, preheat to a steady 275°F (135°C). If using a charcoal or gas grill, set up for indirect heat and bring the cooking area to about 275°F (135°C). Add soaked hardwood chips to the coals or smoker box and maintain gentle smoke.
4. Smoke the chicken: place the chicken breast-side up on the smoker or grate over indirect heat. Smoke until the internal temperature at the thickest part of thigh reaches 165°F (74°C), about 1.5–2 hours depending on size, basting occasionally with reserved marinade or pan juices.
5. Rest and serve: remove the chicken and let rest 10–15 minutes before carving. Garnish with chopped parsley or cilantro. Serve with rice, Creole sauces, or plantains to keep the Guadeloupean character.