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Haitian cuisine is a vibrant tapestry woven from a rich history of influences, traditions, and cultural exchanges. Known for its bold flavors, fresh ingredients, and aromatic spices, Haitian cooking reflects the island's diverse heritage, blending African, French, Spanish, and indigenous Taíno influences. Among the many beloved dishes in Haitian gastronomy, Haitian Spiced Marinated Chicken, or Poul Asezone, stands out as a quintessential representation of the country's culinary art.

Marinated Chicken ( Poul asezone) Haitian Flavor

Discover the rich flavors of Haitian cuisine with this authentic Poul Asezone recipe for Haitian Spiced Marinated Chicken. Learn how to marinate chicken thighs with a vibrant mix of spices, lime juice, and fresh herbs that create a tender and aromatic dish. Perfect for family gatherings or special celebrations, Poul Asezone brings a taste of Haiti to your table. Click through to explore the complete recipe and elevate your cooking experience!
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Ingredients
  

4 chicken thighs (bone-in, skin-on for extra flavor)

1/4 cup fresh lime juice

4 cloves garlic, minced

1 tablespoon fresh thyme, chopped

2 green onions, finely chopped

1 tablespoon ginger, grated

1 teaspoon paprika

1 teaspoon ground black pepper

1 teaspoon cayenne pepper (adjust for spice preference)

1 tablespoon vegetable oil

Salt to taste

1/2 cup chicken broth

Fresh cilantro, for garnish

Instructions
 

Prep the Marinade: In a large mixing bowl, combine lime juice, minced garlic, chopped thyme, green onions, grated ginger, paprika, black pepper, cayenne pepper, vegetable oil, and salt. Whisk together until well blended.

    Marinate the Chicken: Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

      Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C).

        Sear the Chicken: In an oven-safe skillet, heat a little vegetable oil over medium-high heat. Once hot, remove the chicken from the marinade (reserve the marinade) and place it skin-side down in the skillet. Sear each thigh for about 5 minutes until the skin is golden brown.

          Transfer and Bake: Flip the chicken so the skin side is up, then pour the reserved marinade and chicken broth into the skillet. Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is juicy.

            Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Serve hot, garnished with fresh cilantro.

              Prep Time, Total Time, Servings: 15 mins | 2 hrs 55 mins | 4 servings

                - Presentation Tips: Serve the marinated chicken over a bed of rice or with fried plantains. Drizzle a little of the pan broth over the chicken and sprinkle with fresh cilantro for a vibrant touch.