Widespread in the Antilles, boucanage is a meat and fish preservation technique once used by Caribbean pirates and privateers to make provisions for their long journeys at sea. As they had no means of preserving food on their boats, they smoked meat for many hours so it would keep longer.
Nowadays appreciated for its flavour and juiciness, the famous smoked chicken is prepared from meat that is marinated beforehand with onion, garlic, chives, chilli pepper, lemon juice, thyme, oil, salt and pepper, and then slowly barbecued at a gentle, moist heat, without any flame. A delicious smoked meat dish that goes well with a chien sauce and chayote squash gratin!