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Buccaneer Chicken?Poulet Boucanee?Guadeloupe

Buccaneer Chicken?Poulet Boucanee?Guadeloupe Categories: Import|Barbecue|Poultry|Steven Raichlen
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Source: Barbecue Bible--Steven Raichlen

    2  chickens, quarterd
    3  limes
    8 cloves  garlic, crushed
    1 bunch  scallions, both white and green parts, trimmed and coarsely chopped
    1 small  onion, finely chopped
     cup  fresh Italian parsley, chopped
    1 to 3  hot chile peppers, thinly sliced
    1 tablespoon  fresh thyme, chopped
    1 tablespoon  whole cloves
    2 teaspoon  black peppercorns
    2 teaspoon  allspice berries
    1  cinnamon stick
    1  whole nutmeg
    6 cups  water
    1 cup  dark rum
    1 tablespoon  red wine vinegar
    3 tablespoon  salt
    2 tablespoons  firmly packed brown sugar

Rinse the chicken pieces under cold running water, the drain and blot dry with paper towels. Set aside while you prepare the marinade.

Cut the limes in half and squeeze the juice into a large nonreactive bowl. Toss in the lime rinds, then add the remaining ingredients and stir until the salt and sugar are dissolved. Add the chicken pieces and turn to coat with the marinade, then cover and let marinate, in the refrigerator, for 24 hours.

Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat to medium

When ready to cook, if using charcoal, toss all the sugarcane on the coals. Remove the chickens from the marinade, discarding the marinade, and blot dry. Oil the grill grate then arrange the chiken pieces, skin side down, on the hot grate over the drip pan. Cover the grill and cook the chicken util the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh and the breast meat near thebone shows no trace of pink, 1 to 1 hours. If using charcoal, add 10 to 12 fresh coals per side after 1 hour.

Transfer to serving plates or a platter and serve immediately; or refrigerate, covered, to serve cold later.

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