• The thisHaiti Haitian Pikliz

  • 1 chicken, butterflied, halved, skin slashed twice on each half
  • 1 tsp. kosher salt, plus more to taste
  • 3 cloves garlic
  • 2 scallions, roughly chopped
  • 2 sprigs parsley
  • 1 sprig thyme, stemmed
  • 1 Scotch bonnet chile, split
  • 1 green bell pepper, stemmed, seeded, and thinly sliced
  • 1 lime


  1. Purée salt, garlic, scallions, parsley, thyme, Scotch bonnet chile, half the green bell peppers, and 12 cup water in a food processor and pour over chicken. Chill for 4 hours.
  2. Heat a barbecue to medium-high heat. Wipe excess spice mixture from chicken, drizzle with a little oil and season to taste with salt. Barbecue, turning occasionally, until browned and cooked through and juices run clear when pierced (20-25 minutes). Transfer to a tray, squeeze half the lime over and set aside to rest (10 minutes).
  3. Serve with Hatian Pikliz and cold beer.

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Grilled Hatian Chicken & Pikliz | Island Time Vol. 2 Mantry

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