Grilled Hatian Chicken & Pikliz

Ingredients

• 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

Directions

1. 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.
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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