Haitian Chicken


This is a delicious recipe from our beloved piano teacher Minda Fischer who happens to also be an amazing cook.
Serves 6

2 chickens cut in 1/8th’s
Juice of 4 limes
1 ½ tablespoons honey
1 teaspoon Dijon mustard
1 ½ tablespoons chili powder
Pinch of cayenne pepper
1 large clove garlic, minced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon paprika
2 tablespoons dried breadcrumbs
Chopped parsley

Arrange chicken pieces skin side down in a shallow baking dish. Combine all ingredients except breadcrumbs and parsley in a small bowl. Pour over chicken and marinate in the refrigerator covered for at least 4 hours or overnight.
Heat oven to 350 degrees. Bake chicken uncovered for 30 minutes, basting often. Turn chicken over, and bake for 30 more minutes and continue to baste. Heat broiler. Place chicken skin side down. Broil until brown (about 2 minutes). Turn chicken over, sprinkle with breadcrumbs and spoon some sauce over the chicken. Broil until crisp (about 2 more minutes). Sprinkle with parsley and serve.

5 thoughts on “Haitian Chicken

    • I prefer it warm and have not tried it room temperature. If you do please let us know how it is, but it is probably best, with the little juices and the zesty flavors warm.

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