Poul Asezoné (Haitian Marinated Chicken)

Why You’ll Love This Recipe

Poul Asezoné is packed with bold, rich flavors thanks to the marinade that combines fresh ingredients like garlic, onions, peppers, and citrus. The epis seasoning (a staple in Haitian cooking) is what really makes this dish stand out, giving the chicken an irresistible taste and aroma. The marinade ensures that the chicken stays tender and juicy, whether you grill, roast, or fry it. This dish is simple to make, but the flavors are anything but ordinary, making it a perfect choice for family dinners, celebrations, or a special treat.

Ingredients

• 4 bone-in, skinless chicken thighs or breasts (you can also use chicken drumsticks)

• 2 tablespoons epis seasoning (Haitian green seasoning) or homemade epis (recipe below)

• 2 tablespoons olive oil

• 1 tablespoon lime juice (or lemon juice)

• 1 tablespoon vinegar (white or apple cider)

• 4 cloves garlic, minced

• 1 medium onion, chopped

• 1-2 Scotch bonnet pepper (or habanero), chopped (optional for heat)

• 1/2 teaspoon ground thyme (or 2-3 sprigs of fresh thyme)

• 1/2 teaspoon ground allspice (optional)

• 1/2 teaspoon black pepper

• 1 teaspoon salt (or to taste)

For the Epis (Haitian Green Seasoning):

• 1 bunch of cilantro (or parsley)

• 1 onion, chopped

• 1 bell pepper, chopped (green or red)

• 4 cloves garlic

• 2 green onions, chopped

• 1 scotch bonnet pepper (or any hot pepper), chopped

• 2 tablespoons lime juice

• 1 tablespoon olive oil

• Salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Epis (Haitian Green Seasoning):

1. Prepare the epis:

   • In a food processor or blender, combine cilantro (or parsley), onion, bell pepper, garlic, green onions, scotch bonnet pepper, lime juice, olive oil, and salt.

   • Blend until smooth. The epis should have a thick, paste-like consistency. If needed, you can add a little water to achieve the right consistency.

For the Poul Asezoné:

2. Marinate the chicken:

   • In a large bowl, combine the epis, olive oil, lime juice, vinegar, garlic, onion, thyme, allspice, black pepper, and salt.

   • Add the chicken pieces to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to fully infuse the chicken.

3. Cook the chicken:

   • Grill: Preheat the grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and is fully cooked.

   • Roast: Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper or aluminum foil. Roast for 30-35 minutes, or until the chicken is golden brown and cooked through.

   • Fry: Heat vegetable oil in a large skillet over medium heat. Fry the chicken for 5-7 minutes on each side, or until it’s crispy and cooked through.

4. Serve:

   • Once the chicken is cooked, let it rest for a few minutes before serving. Serve with traditional Haitian sides like rice and beans, fried plantains, or a simple salad.

Servings and Timing

• Servings: 4

• Prep time: 15 minutes (plus marinating time)

• Cook time: 15-35 minutes (depending on your cooking method)

• Total time: 2 hours 15 minutes (with marinating time)

Variations

• Add vegetables: Add bell peppers, tomatoes, or other vegetables to the marinade for extra flavor and texture.

• Spicy version: Increase the number of Scotch bonnet peppers in the epis or add extra hot sauce to the marinade for more heat.

• Use different cuts of chicken: This recipe works with any part of the chicken, including breasts, thighs, drumsticks, or even wings.

• Air Fryer: If you have an air fryer, you can cook the marinated chicken at 375°F for 20-25 minutes for a crispy, juicy result.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: You can freeze the marinated chicken (before cooking) for up to 2 months. Once cooked, the chicken can be frozen for up to 1 month.

• Reheating: Reheat in the microwave, on the stove, or in the oven until heated through. If reheating in the oven, cover with foil to retain moisture.

FAQs

Can I use boneless, skinless chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but the cooking time will be shorter. Boneless breasts will cook in about 20-25 minutes, depending on their thickness.

What if I don’t have Scotch bonnet peppers?

If you can’t find Scotch bonnet peppers, you can substitute with habanero peppers or another hot pepper variety. You can also adjust the quantity depending on your heat preference.

Can I make the epis in advance?

Yes, the epis can be made ahead of time and stored in the refrigerator for up to 1 week. It can also be frozen in small portions for later use.

Can I cook this chicken in a slow cooker?

Yes, you can use a slow cooker. Place the marinated chicken in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender.

Can I add other seasonings to the marinade?

Absolutely! Feel free to experiment with other spices and herbs like paprika, cumin, or bay leaves to suit your taste.

Conclusion

Poul Asezoné (Haitian Marinated Chicken) is a flavorful and easy-to-make dish that highlights the bold, aromatic flavors of Haitian cuisine. The combination of the epis seasoning, citrus, and spices creates a savory, tender chicken that is perfect for any occasion. Whether you grill, roast, or fry the chicken, this dish will transport you to the heart of Haitian cooking with each bite. Enjoy it with traditional sides, and let the vibrant flavors shine!