Name: Sugarcane Smoked Chicken (Poulet Boucané)
Prep time: 30 min
Total time: 2 h 30 min
Yield: Yield: 4 servings
Cuisine: Martinican
Ingredients: ¼ cup [60 ml] fresh lime juice; 2 Tbsp kosher salt; 6 large garlic cloves, minced; 1 tsp ground allspice; 2 or 3 red bird’s eye chiles, stemmed, seeded if desired to mitigate spiciness, and chopped; ¼ cup [60 ml] olive oil; 2 green onions, white and green parts, chopped; 2 Tbsp chopped fresh flat-leaf parsley; Three 7 in [17 cm] pieces fresh sugarcane (see Tips); 1 green onion, white and green parts, minced; ¼ tsp freshly cracked black pepper; 1 small red bird’s eye chile, seeded if desired to mitigate spiciness; ¼ cup [15 g] chopped fresh thyme sprigs; ½ tsp freshly ground black pepper; 2 small garlic cloves, minced; One 4 lb [1.8 kg] whole chicken, spatchcocked; 1 tsp kosher salt, plus more as needed; 1 small shallot, minced; ½ cup [120 ml] fresh lime juice; ½ cup [120 ml] white rum; 1 yellow onion, minced; ¼ cup [60 ml] warm water

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Islas

By Von Diaz

Published 2024

About

Sold at roadside stands across Martinique, poulet bucané, or buccaneer chicken, is marinated overnight in a spicy, tangy sauce, then cooked over a smoky open fire. Traditionally it’s set over sugarcane, making use of an ingredient that shaped Caribbean history in complex ways. For this recipe, chicken is spatchcocked and set over pieces of sugarcane inside a grill rack. This tool helps keep the sugarcane close to the chicken and enables you to flip the whole chicken safely to ensure it cook

Ingredients

Americas
Main course
Caribbean
Spicy
Gluten-free

Method

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