Go Back
Delving into the culinary traditions of Haiti, one finds that Poul Asezone is more than just a meal—it's a celebration of the country's rich heritage. Haitian cuisine is a beautiful tapestry woven from various cultural influences, including African, French, and Spanish elements. Each ingredient and cooking technique tells a story, reflecting the diverse history of the island nation.

Marinated Chicken ( Poul asezone) Haitian Flavor

Discover the vibrant taste of Poul Asezone, a classic Haitian dish that brings Caribbean flavors straight to your kitchen. This marinated chicken, featuring tangy lime juice and aromatic spices, is perfect for family dinners or gatherings with friends. Learn how to create this delicious recipe while celebrating Haiti's culinary heritage. Click through now to explore step-by-step instructions and tips for an unforgettable Poul Asezone experience!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

4 cloves garlic, minced

1 small onion, finely chopped

2 teaspoons fresh thyme leaves

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon allspice

1 teaspoon cayenne pepper (adjust for heat preference)

1 tablespoon Dijon mustard

Juice of 2 limes

2 tablespoons vegetable oil

Salt and pepper to taste

1/2 cup chopped fresh parsley for garnish

Instructions
 

In a large mixing bowl, combine the minced garlic, chopped onion, thyme, oregano, smoked paprika, allspice, cayenne pepper, Dijon mustard, lime juice, vegetable oil, salt, and pepper. Mix until well combined to form a marinade.

    Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for optimal flavor absorption.

      Preheat your grill or oven to 375°F (190°C). If grilling, lightly oil the grates to prevent sticking.

        Remove the chicken from the marinade, allowing the excess marinade to drip off. Discard the remaining marinade.

          If grilling, place the chicken thighs skin-side down on the grill. Cook for about 6-8 minutes, then flip and grill for an additional 6-8 minutes until the chicken has a nice char and is cooked through (internal temperature should reach 165°F or 75°C). If baking, place the thighs skin-side up on a baking sheet lined with parchment paper and bake for 35-40 minutes or until fully cooked.

            Once cooked, remove the chicken from the grill or oven and let it rest for 5-10 minutes.

              Slice and garnish the chicken with chopped fresh parsley before serving.

                Prep Time: 15 minutes | Total Time: 2 hours 50 minutes | Servings: 4

                  - Presentation Tips: Serve the chicken on a colorful platter, drizzled with some extra lime juice and sprinkle with chopped parsley for a pop of color. Accompany with a side of rice and beans or a simple salad for a complete meal.