Grilled Haitian Chicken & Pikliz
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
Purée salt, garlic, scallions, parsley, thyme, Scotch bonnet chile, half the green bell peppers, and 1⁄2 cup water in a food processor and pour over chicken. Chill for 4 hours.
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).
Serve with Haitian Pikliz and cold beer.