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4
servingsEasy
2 hr 30
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
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