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Haitian cuisine is a vibrant tapestry woven from the rich cultural influences of the island, reflecting a blend of African, French, Taino, and Spanish culinary traditions. With its colorful presentation and bold flavors, Haitian food is a celebration of fresh, local ingredients that tantalize the taste buds. One dish that encapsulates the essence of this culture is Haitian Zesty Marinated Chicken. This delightful recipe not only showcases the depth of flavor characteristic of Haitian cooking but also serves as a perfect introduction for those looking to explore the culinary wonders of Haiti.

Marinated Chicken ( Poul asezone) Haitian Flavor

Experience the vibrant flavors of Haiti with this easy-to-follow recipe for Haitian Zesty Marinated Chicken. Discover how to elevate your grilling game using fresh herbs, spices, and sour orange juice that infuses every bite with mouthwatering taste. Perfect for home cooks of all levels, this dish will impress family and friends alike. Click through to explore step-by-step instructions and bring the delicious essence of Haitian cuisine right to your kitchen!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 tablespoon sour orange juice (or juice of one orange plus 1 teaspoon lime juice)

4 cloves garlic, minced

1 teaspoon fresh thyme, chopped

1 teaspoon dried oregano

1 teaspoon paprika

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper (adjust to taste)

1 tablespoon vegetable oil

1/2 cup chopped scallions (green onions)

Salt to taste

1 bell pepper, sliced (for grilling)

Instructions
 

In a mixing bowl, combine sour orange juice, minced garlic, fresh thyme, dried oregano, paprika, black pepper, cayenne pepper, vegetable oil, and salt. Whisk until well blended.

    Add the chicken thighs to the marinade, ensuring they are fully covered. Cover the bowl with plastic wrap or transfer to a resealable bag. Marinate in the refrigerator for at least 2 hours, or preferably overnight for deeper flavor.

      Preheat your grill or grill pan over medium heat. Lightly oil the grill grates to prevent sticking.

        Remove the chicken from the marinade, letting the excess drip off, and set aside. Save the extra marinade to use as a baste during grilling.

          Place the chicken on the grill skin-side down and cook for about 10-12 minutes. After the first 7 minutes, baste with the remaining marinade.

            Flip the chicken and add the sliced bell pepper on the grill. Cook for an additional 10-12 minutes, basting occasionally, until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.

              Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving.

                Prep Time: 10 min | Total Time: 2 hrs 30 min (includes marinating) | Servings: 4

                  - Presentation Tips: Serve the chicken on a colorful platter with the grilled bell peppers arranged alongside. Garnish with fresh herbs or lime wedges for an added touch.