Entree: French Guiana – Northern Culinary Region – Poulet Boucané (Smoked Creole-style whole chicken marinated with citrus, garlic, and local spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 30 min

Total 2 hrs 50 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg)
- 1/2 cup (120 ml) fresh lime juice
- 1/4 cup (60 ml) fresh orange juice
- 1/3 cup (80 ml) vegetable oil
- 6 cloves (approx. 18 g) garlic, minced
- 4 scallions, chopped (approx. 60 g)
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 g) ground allspice
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1-2 hot peppers (scotch bonnet or habanero), seeded and finely chopped, or 1 tsp (2 g) hot pepper flakes (adjust to taste)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) annatto/achiote oil or 1 tbsp (15 g) ground annatto for color (optional)
- 1/2 cup (120 ml) water
- Hardwood chips for smoking (guava, mesquite, or hickory), soaked 30 minutes

Instructions

1. In a large bowl combine lime juice, orange juice, vegetable oil, minced garlic, chopped scallions, chopped onion, soy sauce, white vinegar, brown sugar, Dijon mustard, allspice, smoked paprika, cumin, thyme, chopped hot pepper, kosher salt, black pepper, annatto if using, and water. Whisk until sugar and salt dissolve.
2. Pat the chicken dry and loosen skin over the breasts and thighs with your fingers. Place the chicken in a large resealable bag or nonreactive container and pour the marinade over the bird, massaging it under the skin and inside the cavity. Refrigerate and marinate at least 6 hours, preferably overnight.
3. Remove the chicken from the refrigerator 30 minutes before cooking to come toward room temperature. Drain excess marinade and reserve it for basting.
4. Prepare your smoker or grill for indirect cooking at 275–300°F (135–150°C). If using a charcoal grill, bank coals to one side; if using gas, light one side and leave the other off. Add soaked hardwood chips to the coals or smoker box for smoke.
5. Place the chicken on the grill grate over the indirect heat, breast side up. Close the lid and smoke for about 1.5–2 hours, basting every 30 minutes with reserved marinade, until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C) and skin is deeply browned and smoky.
6. For a crisper, charred finish, move the chicken over direct heat for 2–4 minutes per side or increase grill temperature and watch carefully to avoid burning.
7. Remove the chicken and tent loosely with foil. Rest 10–15 minutes before carving to allow juices to redistribute.
8. Carve and serve with rice, plantains, and a Creole pepper sauce or salad typical of French Guiana.