Entree: French Guiana – Southern Culinary Region – Poulet Boucané (Smoked, marinated Guianese chicken grilled over wood for a deeply flavored, aromatic main course)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg), cut into 8 pieces
- 1/3 cup (80 ml) vegetable oil
- 3 tbsp (45 ml) fresh lime juice or sour orange juice
- 4 cloves (12 g) garlic, crushed
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 scallions, about 1.8 oz (50 g), chopped
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tsp (2 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tsp (2 g) smoked paprika
- 1 tsp (4 g) ground allspice
- 1/2 tsp (2.5 g) ground black pepper
- 1 to 2 small Scotch bonnet or habanero peppers, seeded and finely chopped (adjust for heat)
- 2 tbsp (30 ml) brown sugar
- 2 tsp (10 g) kosher salt
- 1/4 cup (60 ml) white vinegar or cane vinegar
- 2 cups (50 g) hardwood smoking chips, soaked in water for 30 minutes
- Extra oil for brushing during grilling
- Lime wedges for serving
- Chopped cilantro or parsley for garnish

Instructions

1. In a blender or food processor combine vegetable oil, lime or sour orange juice, garlic, onion, scallions, cilantro, thyme, smoked paprika, allspice, black pepper, Scotch bonnet, brown sugar, salt, and vinegar; blend to a loose paste.
2. Rub the marinade all over the chicken pieces, place in a nonreactive container or resealable bag, and refrigerate at least 4 hours and preferably overnight to develop flavor.
3. Prepare a charcoal or gas grill for indirect cooking: if using charcoal, bank coals to one side; if gas, heat one zone to medium and leave another low. Drain soaked hardwood chips and place them in a smoker box or wrap in foil with holes; position over heat to produce smoke.
4. Remove chicken from refrigerator 30 minutes before grilling. Place chicken pieces skin-side up over the indirect heat with the smoker box or wood chips producing smoke; close the lid and smoke for 25–35 minutes until smoky and mostly cooked through.
5. Move chicken to direct heat skin-side down and brush lightly with oil; grill 3–5 minutes per side to crisp and caramelize the skin, basting once more with any reserved marinade (discard used marinade that touched raw chicken). Cook until internal temperature reaches 165°F (74°C).
6. Transfer to a cutting board, let rest 5 minutes, garnish with chopped cilantro and lime wedges, and serve hot with rice, cassava, or plantains.