Poulet Boucané
Chicken smoked over sugar cane bagasse, brushed with a bright Creole sauce chien.
- Prep
- 40 min
- Cook
- 120 min
- Total
- 160 min
- Serves
- 6
- Difficulty
- Advanced
- Course
- Main course
Ingredients
- Whole chickens, spatchcocked2
- Ground allspice1 tbsp
- Thyme and parsley1 bunch
- Lime2
Preparation
- 1
Season the chicken generously and rest overnight.
- 2
Smoke at low heat over cane bagasse or hardwood for two hours.
- 3
Make sauce chien with hot water, herbs, pepper, onion and lime.
- 4
Rest the chicken and serve with the sauce spooned over.
Nutrition
Nutrition per serving · Calculated
- calories
- 454 kcal
- protein
- 40 g
- carbs
- 6 g
- fat
- 30 g
- fiber
- 1 g
- sugars
- 2 g
- sodium
- 620 mg
Allspice
Caribbean PantryThe only major spice still grown almost exclusively in the Caribbean.
- Origin
- Jamaica and the Greater Antilles
- Flavour
- Clove, cinnamon and nutmeg in a single berry, with a warm resinous finish
- Calories / 100g
- 263 kcal
- Seasonality
- Harvested July to September
The story behind this ingredient
Allspice is the backbone of jerk. Maroon communities in Jamaica smoked meat over pimento wood, a technique born of necessity in the mountains and now the region's most exported flavour.
This ingredient means something to them
André Clarke
Jamaica · Pimento-wood fire cooking
“My grandmother judged a pepper by its smell, never its heat.”
Meet the chefYann Désirée
Martinique · Colombo and Creole gastronomy
“Colombo is the smell of my mother's Sunday kitchen.”
Meet the chefWant to go further?
You discovered the ingredient. Now learn how to master it.
Scotch Bonnet Masterclass
Three hours inside the pepper: fresh, roasted, fermented and infused. Build a jerk marinade, a pepper sauce and a pikliz from scratch.
- Sat, 12 Sept 2026, 18:00 · 180 min
- Kingston, Jamaica · In person · JMD 9 500
Colombo: roasting your own blend
Toast, grind and balance a Martinican colombo blend, then cook a chicken colombo with seasonal roots.
- Sun, 20 Sept 2026, 15:00 · 150 min
- Fort-de-France, Martinique · In person · €75