BBQ chicken thighs in Boucané style

Ingredients for 4 servings:

• 6 large chicken legs or back pieces (unmarinated)
• 100 ml white rum
• 3 tbsp brown sugar
• 4 tbsp forest honey
• 4 tbsp lemon juice
• 2 shallots
• 1 garlic clove(s)
• 1 tbsp paprika powder, hot
• 1 tsp chives, chopped
• 1 tsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours

During my time on Martinique, I saw a lot of the island and its people. The inhabitants of this beautiful Caribbean island are very cosmopolitan and influenced by many cultures. Therefore, it goes without saying that the cuisine, with Indian, French, and South American influences, is also very multicultural. I thoroughly enjoyed my time on the island. Despite the daily rain showers, a trip to the white beaches of Anse Michel was always worth it. After a long drive over hill and gravel in the rather poorly sprung rental car, we arrived in the green oasis, surrounded by tall palm trees and interspersed with fine, white sand on the shore of the warm, crystal-clear sea. It’s quite a strange feeling when the sea breeze mingles with the delicious aroma of a barbecue. Upon closer inspection, I was struck by the ingenuity of the inhabitants. Using a tire rim and a grill grate, they were grilling the most delicious chicken I’d ever encountered over an open flame. My recipe is quite simple, and combined with smoke from beechwood chips, this dish is delicious. I can’t specify an exact amount, so here’s a rough estimate. The chicken pieces are cleaned and patted dry. The shallots and garlic clove are peeled and finely chopped. All ingredients are combined and stirred until a sweet, slightly sour marinade is formed. The chicken pieces are then turned in this marinade and rubbed with the marinade. The meat then needs to marinate for about 24 hours, covered or wrapped in plastic wrap. The smoker is of course optional, but even without the smoke, the chicken develops an amazing flavor. Therefore, you can also grill the chicken pieces normally over charcoal. However, if you have a smoker, you can also grill them over direct charcoal for a beautiful, attractive color and light grilled aromas. The beechwood flour is then wrapped in aluminum foil; Pierce small holes in the foil with a fork and place the package directly on the embers to allow the smoke to spread into the chamber. It’s important to be patient and keep an eye on the temperature. Turn the chicken pieces over and check them every now and then. Once the temperature has dropped a bit to around 120°C, you can let the meat simmer for a while longer under the beech smoke, for about an hour. Believe me, it’s worth it. Light salads go well with the chicken, or coleslaw for those who prefer a more American style. Either way, the effort for the Chicken Boucané is definitely worth it, and I will definitely make it again.