Entree: Guadeloupe – Southern Culinary Region – Poulet Boucané (Guadeloupean smoked chicken marinated in citrus, garlic, and island spices)

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 20 min

Cook 2 hrs

Additional 6 hrs

Total 8 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg) total
- 1 cup (240 ml) sour orange juice or 1 cup (240 ml) combined fresh orange and lime juice
- 4 cloves (11/16 oz (20 g)) garlic, minced
- 4 stalks (approx. 2 1/8 oz (60 g)) scallions, chopped
- 2 tbsp (30 ml) fresh thyme leaves or 2 tsp (2 g) dried thyme
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (use less for milder heat)
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground allspice (pimento)
- 2 tbsp (30 ml) brown sugar or cane syrup
- 1/2 cup (120 ml) dark rum (optional, for basting)
- 2 cups (480 ml) hardwood smoking chips (guava, hickory, or apple), soaked 30 minutes

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg) total
- 1 cup (240 ml) sour orange juice or 1 cup (240 ml) combined fresh orange and lime juice
- 4 cloves (20 g) garlic, minced
- 4 stalks (approx. 60 g) scallions, chopped
- 2 tbsp (30 ml) fresh thyme leaves or 2 tsp (2 g) dried thyme
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (use less for milder heat)
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground allspice (pimento)
- 2 tbsp (30 ml) brown sugar or cane syrup
- 1/2 cup (120 ml) dark rum (optional, for basting)
- 2 cups (480 ml) hardwood smoking chips (guava, hickory, or apple), soaked 30 minutes

Instructions

1. Make the marinade: in a bowl combine sour orange (or orange+lime) juice, minced garlic, chopped scallions, thyme, chopped scotch bonnet, vegetable oil, salt, pepper, allspice, and brown sugar; whisk until combined.
2. Place the chicken pieces in a nonreactive container or large zip-top bag; pour the marinade over the chicken, massaging so all pieces are coated. Marinate in the refrigerator 6–12 hours, turning once.
3. Prepare the smoker or grill: preheat to maintain a steady 225–250°F (107–121°C). If using a grill, set up for indirect heat and place soaked wood chips in a smoker box or foil packet.
4. Remove chicken from marinade and let excess drip off; reserve marinade. Place chicken skin-side up on the smoker rack.
5. Smoke the chicken for 1½–2 hours, keeping the temperature steady at 225–250°F (107–121°C), adding soaked wood chips as needed to maintain smoke. During the last 20 minutes lightly baste with reserved marinade mixed with rum if using.
6. Cook until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
7. Remove chicken from the smoker and let rest 10 minutes before serving to redistribute juices. Serve hot with Creole accoutrements such as rice, fried plantains, or pikliz.