🍋 What is Haitian Marinated Chicken?
Haitian marinated chicken, also known as Poul Asezoné, is a dish deeply rooted in Haitian cuisine. The chicken is marinated in citrus juice, fresh garlic, peppers, and traditional Haitian spices to achieve its signature savory, tangy, and slightly spicy flavor. It’s then slow-cooked or grilled to lock in all the delicious flavors.
✅ Why You Should Try This Recipe
✔ Packed with Flavor: Citrus, herbs, and spices create an irresistible taste.
✔ Healthy & Protein-Rich: A nutritious, lean protein option.
✔ Easy to Make: Simple steps with minimal effort.
✔ Perfect for Meal Prep: Make ahead and store for quick meals.
🔥 Pro Tips & Variations
💡 Marinate Longer: For the best flavor, marinate for at least 4 hours or overnight.
🔥 Grill or Bake: For a smoky taste, grill the chicken, or bake for a juicy texture.
🌶 Spice It Up: Add scotch bonnet pepper for extra heat.
🥗 Pairing Ideas: Serve with rice, fried plantains, or a fresh salad.
❓ FAQs – Common Questions
💬 Can I use boneless chicken?
– Yes! However, bone-in chicken retains more moisture and flavor.
💬 How do I store leftovers?
– Store in an airtight container in the fridge for up to 4 days.
💬 Can I freeze marinated chicken?
– Absolutely! Freeze raw, marinated chicken for up to 3 months.
📢 Final Thoughts – Enjoy & Share!
If you love bold, Caribbean flavors, this Haitian Marinated Chicken will become a favorite! Try it, share your experience in the comments, and tag your dish online! 🍗✨
Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!
Haitian Marinated Chicken Recipe You’ll Love
4
servings20
minutes45
minutes350
kcal1
hour5
minutesIngredients
Chicken – 1 whole (about 3-4 lbs), cut into pieces
Using bone-in, skin-on pieces enhances flavor and juiciness.Garlic – 1 head, cloves peeled and minced
Fresh garlic adds a robust aroma and depth to the marinade.Leeks or Green Onions – 6 stalks, finely chopped
Provides a mild onion flavor; green onions can be used as an alternative.Onion – 1 large, finely chopped
Adds sweetness and depth to the marinade.Bell Pepper – 1, finely chopped
Contributes a subtle sweetness and color.Scotch Bonnet or Habanero Pepper – 1-2, finely chopped (optional)
Adds heat; adjust quantity based on spice preference.Fresh Thyme – 4 sprigs
Imparts earthy and floral notes.Fresh Parsley – 1/4 cup, finely chopped
Adds freshness and color.Sour Orange Juice – 1/2 cup
Provides acidity and a unique citrus flavor; a mix of orange and lime juice can be substituted.Key Lime Juice – 1/4 cup
Enhances the citrusy tang; regular lime juice can be used if key limes are unavailable.Salt – 1 tablespoon
Adjust to taste; enhances overall flavor.Black Pepper – 1 teaspoon
Adds mild heat and depth.Vegetable Oil – 2 tablespoons
For sautéing the marinated chicken.
Directions
- Clean the Chicken:
Remove the skin and excess fat from the chicken pieces.
Rub each piece with lime halves, then rinse with cold water. - Prepare the Marinade:
In a large bowl, combine the minced garlic, chopped leeks or green onions, onion, bell pepper, scotch bonnet or habanero pepper (if using), thyme, parsley, sour orange juice, key lime juice, salt, and black pepper. - Marinate the Chicken:
Add the cleaned chicken pieces to the marinade, ensuring each piece is well-coated.
Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse. - Cook the Chicken:
Remove the chicken from the marinade, reserving the marinade for later use.
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the marinated chicken pieces and brown on all sides, about 5-7 minutes per side. - Simmer:
Once browned, pour the reserved marinade over the chicken.
Reduce the heat to low, cover, and let the chicken simmer until cooked through and tender, about 30-40 minutes. Stir occasionally and add a little water if the sauce becomes too thick. - Serve:
Serve the poul asezoné hot, accompanied by rice, plantains, or your preferred side dishes.
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