Entree: Martinique – Northern Culinary Region – Poulet Boucané (Creole smoked spiced chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Additional 4 hrs

Total 5 hrs 10 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg), spatchcocked or halved for even cooking
- 4 cloves garlic, crushed — about 0.5 oz (15 g)
- 4 scallions, chopped — about 2 oz (60 g)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) olive oil or neutral oil
- 1 tsp (5 g) dried thyme or 1 tbsp (15 ml) chopped fresh thyme
- 1 tsp (5 g) ground allspice (pimento)
- 1–2 Scotch bonnet or habanero peppers, seeded and finely chopped (use less for milder heat)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) sea salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 bay leaves, torn
- 1/4 cup (60 ml) water (for the marinade)
- 1 cup (approx. 30 g) hardwood smoking chips (such as hickory or local tropical woods) soaked 30 minutes, if you will smoke the bird

Instructions

1. In a bowl, combine garlic, scallions, lime juice, oil, thyme, allspice, chopped pepper, smoked paprika, salt, pepper, bay leaves, and 1/4 cup (60 ml) water to form a coarse marinade.
2. Rub the marinade all over the chicken, under the skin, and inside the cavity. Cover and refrigerate at least 4 hours or preferably overnight to let flavors penetrate.
3. Prepare your smoker or grill for indirect cooking at medium heat (about 300°F / 150°C). If using a grill, create a smoke packet with the soaked wood chips and place over coals or a heat source to produce steady smoke.
4. Place the marinated chicken on the grill grate or smoker, skin-side up. Smoke/roast indirectly for 45–60 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the skin is golden and slightly crisp. Baste occasionally with pan juices if desired.
5. For a more intense boucané finish, move the chicken briefly over direct heat or into a very hot oven (450°F / 230°C) for 3–5 minutes to crisp the skin, watching closely to avoid burning.
6. Let the chicken rest 10 minutes before carving. Serve warm with traditional accompaniments.