Entree: French Guiana – National Cuisine – Poulet Boucané (Hardwood-smoked Creole-style whole chicken marinated in garlic, herbs, and hot pepper)

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 1 hr 30 min

Additional 4 hrs 30 min

Total 5 hrs

Ingredients

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

- 1 whole chicken, approx. 4 lb (1.8 kg)
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) annatto oil or 1 tsp (2 g) ground annatto mixed with 2 tbsp (30 ml) oil
- 4 cloves (0.42 oz (12 g)) garlic, crushed
- 4 green onions, chopped (about 1/2 cup (50 g))
- 1/2 cup (15 g) fresh parsley, chopped
- 6 sprigs fresh thyme or 2 tbsp (8 g) dried thyme
- 2 scotch bonnet or habanero peppers, seeded and minced (use 1 for milder heat)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 g) brown sugar
- 2 tbsp (30 ml) lime juice
- 2 bay leaves, crumbled
- 2 cups (150 g) hardwood smoking chips (e.g., hickory or oak), soaked 30 minutes
- 1 cup (240 ml) water for the smoker pan

Show original ingredient measurements

- 1 whole chicken, approx. 4 lb (1.8 kg)
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) annatto oil or 1 tsp (2 g) ground annatto mixed with 2 tbsp (30 ml) oil
- 4 cloves (12 g) garlic, crushed
- 4 green onions, chopped (about 1/2 cup / 50 g)
- 1/2 cup (15 g) fresh parsley, chopped
- 6 sprigs fresh thyme or 2 tbsp (8 g) dried thyme
- 2 scotch bonnet or habanero peppers, seeded and minced (use 1 for milder heat)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 g) brown sugar
- 2 tbsp (30 ml) lime juice
- 2 bay leaves, crumbled
- 2 cups (150 g) hardwood smoking chips (e.g., hickory or oak), soaked 30 minutes
- 1 cup (240 ml) water for the smoker pan

Instructions

1. In a large bowl, combine vinegar, vegetable oil, annatto oil, crushed garlic, green onions, parsley, thyme, minced peppers, salt, pepper, brown sugar, lime juice, and crumbled bay leaves to make the marinade.
2. Pat the chicken dry. Rub the marinade thoroughly over and under the skin and inside the cavity. Place any remaining marinade in the bowl with the chicken, cover, and refrigerate for at least 4 hours and preferably overnight.
3. Prepare a grill for indirect heat or a smoker to maintain a steady 275–300°F (135–150°C). Drain soaked wood chips and place them in the smoker box or directly on hot coals; place a pan with 1 cup (240 ml) water under the grill grates to keep moisture.
4. Remove chicken from refrigerator and let sit 30 minutes at room temperature. Tie the legs and tuck the wings for even cooking.
5. Place chicken over indirect heat, breast side up. Smoke for 1 to 1 1/2 hours, until an internal temperature of 165°F (74°C) in the thickest part of the thigh is reached and the skin is golden and has smoky color.
6. If a more pronounced char is desired, finish chicken briefly over direct medium-high heat, turning carefully to avoid flare-ups, until skin crisps (30–60 seconds per side).
7. Rest the chicken for 10–15 minutes before carving to allow juices to redistribute. Serve with Creole sides, lime wedges, and hot pepper sauce if desired.