18 Flavorful Haitian Chicken Recipes Authentic

Craving bold, vibrant flavors that transport you straight to the Caribbean? Haitian chicken dishes are a celebration of spice, citrus, and soulful cooking—perfect for turning weeknight dinners into something extraordinary. From tangy Poulet en Sauce to fiery Pikliz-topped grilled chicken, these 18 authentic recipes bring Haiti’s rich culinary traditions to your kitchen. Ready to spice things up? Let’s dive in!

Spicy Haitian Griot Chicken

This bold and citrusy Haitian griot packs a punch with tender chicken marinated in a fiery, garlicky sauce—perfect for a weekend feast with serious flavor.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1/2 cup fresh sour orange juice (or 1/4 cup lime juice + 1/4 cup orange juice)
• 1/4 cup distilled white vinegar
• 8 garlic cloves, minced
• 1 Scotch bonnet pepper (or habanero), minced (seeds removed for less heat)
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp ground cloves
• 1/4 cup vegetable oil
• 1/2 cup water

Instructions

1. In a large bowl, combine chicken, sour orange juice, vinegar, minced garlic, Scotch bonnet pepper, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp thyme, and 1/2 tsp cloves. Massage well, cover, and refrigerate for at least 4 hours (or overnight).
2. Heat 1/4 cup vegetable oil in a deep skillet over medium-high. Remove chicken from marinade (reserve marinade) and sear for 5 minutes per side until deeply browned. Transfer to a plate.
3. Pour reserved marinade and 1/2 cup water into the skillet. Scrape up browned bits, then return chicken to the pan. Reduce heat to low, cover, and simmer for 25 minutes until chicken is fork-tender.
4. Uncover, increase heat to medium, and cook for 10 more minutes, turning chicken occasionally, until sauce reduces to a glossy glaze.

The magic here? The double-cook method ensures juicy meat with a sticky, caramelized crust—plus that Scotch bonnet delivers a slow-building heat you’ll crave.

Tip: Serve with pikliz (Haitian pickled slaw) to cut through the richness.

Haitian Chicken Stew with Cashews

This rich, nutty stew is a taste of Haiti’s vibrant flavors—tender chicken simmers in a spiced tomato broth with buttery cashews for a comforting one-pot meal.

Ingredients

• 2 lbs bone-in chicken thighs, skin-on
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 cup crushed tomatoes
• 1 cup chicken broth
• 1/2 cup raw cashews
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 scallions, sliced (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Sear chicken thighs skin-side down for 5 minutes until golden; flip and cook 3 more minutes. Transfer to a plate.
2. In the same pot, sauté onion, garlic, and bell pepper for 3 minutes until softened. Stir in 1 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp ground cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add crushed tomatoes, chicken broth, and cashews. Return chicken to the pot, nestling it into the sauce. Simmer covered for 30 minutes over low heat.
4. Uncover and simmer 10 more minutes to thicken slightly. Garnish with scallions before serving.

The cloves and cashews create a deep, aromatic warmth—unexpected but totally addictive. Serve with crusty bread to soak up every drop!

Tip: For extra richness, swap half the broth with coconut milk.

Grilled Haitian Poule en Sauce

This vibrant Haitian chicken stew is packed with bold flavors—think citrus, garlic, and warming spices—all kissed by smoky char from the grill.

Ingredients:

• 3 lbs chicken thighs and drumsticks (bone-in, skin-on)
• 1/4 cup fresh lime juice
• 1/4 cup orange juice
• 6 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cloves
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large yellow onion, sliced
• 1 red bell pepper, sliced
• 1 cup chicken broth
• 1/4 cup chopped parsley (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup lime juice, 1/4 cup orange juice, 6 minced garlic cloves, 2 tbsp olive oil, 1 tbsp tomato paste, 1 tsp ground cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Reserve 1/4 cup marinade; pour the rest over chicken, coating evenly. Marinate 1 hour (or overnight).
2. Heat grill to medium-high (400°F). Grill chicken for 6 minutes per side until lightly charred. Transfer to a plate.
3. In a deep skillet, sauté sliced onion and bell pepper over medium heat for 5 minutes. Add reserved marinade and 1 cup chicken broth, scraping up browned bits. Nestle grilled chicken into sauce, cover, and simmer 25 minutes until tender.
4. Garnish with chopped parsley and serve hot over rice.

The magic here? Grilling before braising adds smoky depth to the bright, citrusy sauce—a signature Haitian twist.

Tip: For extra richness, stir in 1 tbsp butter at the end!

Creole-Style Haitian Fried Chicken

This Creole-Style Haitian Fried Chicken is a crispy, spice-packed twist on classic fried chicken, with a garlicky, citrusy marinade that keeps the meat juicy and flavorful.

• 3 lbs chicken drumsticks and thighs
• 1/2 cup fresh lime juice
• 6 cloves garlic, minced
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1/2 tsp ground cloves
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 cups vegetable oil (for frying)

1. In a large bowl, whisk together 1/2 cup fresh lime juice, 6 cloves minced garlic, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tsp dried thyme, and 1/2 tsp ground cloves. Add chicken and toss to coat. Cover and refrigerate for at least 4 hours (or overnight).
2. In a shallow dish, mix 1 cup all-purpose flour and 1/2 cup cornstarch. Remove chicken from marinade (shake off excess) and dredge in the flour mixture, pressing to adhere.
3. Heat 2 cups vegetable oil in a deep skillet to 350°F. Fry chicken in batches for 12–14 minutes, turning once, until deep golden brown and internal temperature reaches 165°F. Drain on a wire rack.

The magic here is the bold marinade—the lime tenderizes while the cloves and smoked paprika add warmth and depth. Serve with a side of pikliz (Haitian spicy slaw) for an extra kick!

Tip: For extra crunch, double-dredge the chicken: dip it back into the marinade and flour mixture a second time before frying.

Haitian Chicken Legs with Scotch Bonnet Sauce

These juicy chicken legs get a bold kick from a fiery Scotch bonnet sauce—perfect for when you’re craving Caribbean flavors with a serious punch.

Ingredients:

• 4 chicken legs (drumstick and thigh attached)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 lime, juiced
• 1 Scotch bonnet pepper, seeded and minced (wear gloves!)
• 3 cloves garlic, minced
• 1/4 cup white vinegar
• 1/4 cup water
• 1 tbsp brown sugar

Instructions:

1. Preheat oven to 400°F. Pat chicken legs dry, then rub with 1 tbsp olive oil, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Arrange on a baking sheet and bake for 35–40 minutes, flipping halfway, until skin is crispy and internal temp reaches 165°F.
2. Meanwhile, heat remaining 1 tbsp olive oil in a small saucepan over medium. Add minced Scotch bonnet and 3 cloves minced garlic; sauté 1 minute until fragrant. Stir in 1/4 cup white vinegar, 1/4 cup water, 1 tbsp brown sugar, and lime juice. Simmer 5 minutes until slightly thickened.
3. Brush hot sauce generously over baked chicken legs or serve on the side for dipping.

The magic here is in the sauce—its sweet-tangy heat clings to every nook of the crispy chicken, making each bite irresistible. Tip: For less heat, swap half the Scotch bonnet with a bell pepper, but keep the seeds for a gentle warmth.

Savory Haitian Chicken and Rice

This vibrant one-pot dish is a taste of Haiti’s comfort food—fragrant rice, tender chicken, and a hint of citrusy brightness that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs bone-in chicken thighs (skin-on)
• 1.5 cups long-grain white rice, rinsed
• 3 cups chicken broth
• 1 yellow onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp ground cloves
• 1 tbsp lime juice
• 2 tbsp chopped parsley (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a deep skillet over medium-high. Pat the chicken thighs dry, season with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 5 minutes per side until golden. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Sauté onion, bell pepper, and garlic for 3 minutes until softened. Stir in tomato paste, 1/2 tsp salt, 1/4 tsp black pepper, thyme, and cloves until fragrant, about 1 minute.
3. Add rice, stirring to coat. Nestle the chicken into the rice, pour in chicken broth and lime juice, and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes (no peeking!).
4. Turn off heat, let sit covered for 5 minutes. Fluff rice with a fork, garnish with parsley, and serve.

The magic here? The rice soaks up all the spiced pan juices, creating a deeply flavorful bed for the caramelized chicken.

Tip: For extra richness, swap 1/2 cup broth for coconut milk.

Haitian Chicken Fricassee with Mushrooms

This Haitian Chicken Fricassee with Mushrooms is a cozy, one-pot wonder—tender chicken simmers in a rich, garlicky sauce with earthy mushrooms for a dish that feels like a hug.

• 2 lbs bone-in, skin-on chicken thighs
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1/4 cup tomato paste
• 1 tsp dried thyme
• 1/2 tsp ground cloves
• 2 cups chicken broth
• 2 tbsp fresh parsley, chopped (for garnish)

1. Season the chicken thighs evenly with 1 tsp salt and 1/2 tsp black pepper.
2. In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Sear the chicken, skin-side down, for 5–6 minutes until golden. Flip and cook for 3 minutes more, then transfer to a plate.
3. In the same pot, sauté the onion for 3 minutes until softened. Add the garlic and mushrooms, cooking for another 4 minutes until the mushrooms release their juices.
4. Stir in 1/4 cup tomato paste, 1 tsp thyme, and 1/2 tsp ground cloves, cooking for 1 minute until fragrant. Pour in 2 cups chicken broth, scraping up any browned bits.
5. Return the chicken to the pot, skin-side up. Cover and simmer on low for 30 minutes, or until the chicken reaches 165°F internally.
6. Garnish with fresh parsley before serving.

The magic here is in the cloves—their warmth balances the tangy tomato and earthy mushrooms for a sauce you’ll want to spoon over everything.

Tip: For extra depth, deglaze the pot with a splash of white wine after searing the chicken.

Haitian-Style Roasted Chicken with Pikliz

This vibrant dish brings together juicy roasted chicken and tangy pikliz—a spicy Haitian slaw—for a meal that’s bold, bright, and packed with flavor.

Ingredients:

• 1 whole chicken (3–4 lbs), patted dry
• 3 tbsp olive oil, divided
• 1 tbsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional for heat)
• 2 cups shredded green cabbage
• 1 cup julienned carrots
• 1/2 cup thinly sliced red onion
• 1/4 cup white vinegar
• 1 tbsp lime juice
• 1 tsp sugar
• 1 Scotch bonnet or habanero pepper, thinly sliced (seeds removed for milder heat)

Instructions:

1. Prep the chicken: Rub the chicken with 2 tbsp olive oil. In a small bowl, mix 1 tbsp kosher salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp black pepper, and 1/4 tsp cayenne. Coat the chicken evenly with the spice blend, including under the skin.
2. Roast: Place the chicken breast-side up on a rack in a roasting pan. Roast at 400°F for 50–60 minutes, until the internal temperature reaches 165°F and the skin is crispy.
3. Make the pikliz: While the chicken cooks, toss 2 cups cabbage, 1 cup carrots, and 1/2 cup red onion with 1/4 cup vinegar, 1 tbsp lime juice, 1 tsp sugar, and the sliced Scotch bonnet. Let sit for at least 20 minutes to pickle slightly.
4. Serve: Let the chicken rest for 10 minutes before carving. Serve with the pikliz on the side.

The magic here is in the contrast—the smoky, herbed chicken pairs perfectly with the crunchy, vinegary kick of the pikliz. Tip: For extra flavor, stuff the chicken cavity with lime halves and thyme sprigs before roasting.

Haitian Chicken Soup with Dumplings

This vibrant, spiced Haitian chicken soup is a celebration in a bowl—hearty, aromatic, and topped with tender dumplings that soak up every bit of flavor.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 Scotch bonnet pepper (whole, for flavor—remove before serving)
• 1 tsp ground thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 cups chicken broth
• 2 cups peeled and cubed butternut squash
• 2 medium carrots, sliced
• 1 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 cup water
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add onion and sauté for 3 minutes until soft. Stir in garlic, Scotch bonnet pepper, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute until fragrant.
2. Add chicken and cook for 5 minutes, stirring occasionally, until lightly browned. Pour in 6 cups chicken broth and bring to a simmer.
3. Add butternut squash and carrots. Cover and simmer for 20 minutes until vegetables are tender.
4. Meanwhile, make dumplings: In a bowl, mix 1 cup flour and 1/4 tsp baking powder. Gradually add 1/4 cup water, kneading until a stiff dough forms. Pinch off small pieces and roll into 1-inch balls.
5. Drop dumplings into the soup, cover, and simmer for 10 minutes until they float and expand. Discard the Scotch bonnet pepper.
6. Ladle into bowls and garnish with parsley.

The dumplings are the star here—they puff up like little clouds, trapping the soup’s warmth and spice in every bite.

Tip: For extra richness, swap half the broth for coconut milk and add a squeeze of lime before serving.

Braised Haitian Chicken with Plantains

This fragrant, one-pot dish brings together tender chicken and caramelized plantains in a rich, citrusy sauce that’s packed with bold Caribbean flavors.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 2 ripe (yellow-black) plantains, sliced into 1-inch thick rounds
• 3 tbsp olive oil, divided
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1/2 cup chicken broth
• 1/4 cup fresh orange juice
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp salt
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chicken thighs, skin-side down, for 5 minutes until golden. Flip and cook 3 minutes more, then transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Cook plantains for 2 minutes per side until lightly browned, then remove.
3. Reduce heat to medium. Sauté onion for 3 minutes until soft, then add garlic, cumin, smoked paprika, thyme, and cayenne. Cook 1 minute until fragrant.
4. Pour in chicken broth, orange juice, lime juice, brown sugar, and salt, scraping up browned bits. Return chicken to the skillet, skin-side up. Simmer covered for 25 minutes.
5. Add plantains and cook uncovered for 5 minutes until sauce thickens slightly. Garnish with cilantro.

The magic here? The plantains soak up the tangy-sweet braising liquid, turning into melt-in-your-mouth bites that balance the smoky chicken perfectly.

Tip: For extra depth, marinate the chicken in the citrus juices and spices for 30 minutes before cooking.

Haitian Jerk Chicken with Lime Marinade

This bold, citrusy jerk chicken brings Caribbean flair to your weeknight dinner with a zesty lime marinade that tenderizes and packs a punch.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup fresh lime juice (about 2 limes)
• 3 tbsp olive oil
• 2 tbsp brown sugar
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground allspice
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup lime juice, 3 tbsp olive oil, 2 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp ginger, 1 tsp allspice, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper.
2. Place chicken thighs in a resealable bag or shallow dish, pour marinade over them, and coat evenly. Refrigerate for at least 2 hours (or up to overnight).
3. Preheat grill or grill pan to medium-high (400°F). Shake excess marinade off chicken and grill for 6–7 minutes per side, until internal temperature reaches 165°F and skin is charred in spots.
4. Rest chicken for 5 minutes, then garnish with sliced scallions.

The magic here? The lime’s acidity balances the smoky spices, while the sugar caramelizes into a sticky-sweet crust. Serve with coconut rice to soak up every drop.

Tip: For extra char, press thighs gently with a spatula during the last 2 minutes of grilling.

Haitian Chicken and Vegetable Stir-Fry

This vibrant stir-fry packs bold Caribbean flavors with tender chicken and crisp veggies—ready in under 30 minutes for a weeknight win!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup green beans, trimmed and halved
• 1 small red onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken, season with salt and black pepper, and cook for 5–6 minutes until browned. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Sauté red bell pepper, green beans, and red onion for 4 minutes until crisp-tender. Stir in garlic, smoked paprika, thyme, allspice, and cayenne (if using); cook for 1 minute until fragrant.
3. Return chicken to the skillet. Add soy sauce and lime juice, tossing to coat. Cook for 2–3 minutes until everything is glazed and heated through. Fold in parsley.

The allspice and lime give this dish its signature Haitian kick—bright, smoky, and just a little spicy. Serve over rice to soak up every drop of flavor!

Tip: For extra depth, marinate the chicken in the spices and 1 tbsp soy sauce for 15 minutes before cooking.

Haitian Chicken in Coconut Milk Sauce

This fragrant, creamy dish brings Caribbean warmth to your table with tender chicken simmered in a rich coconut sauce kissed with garlic, citrus, and spices.

Ingredients

• 2 lbs bone-in chicken thighs (skin-on or skinless)
• 1/4 cup fresh lime juice
• 1 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 scotch bonnet or habanero pepper, whole (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 (13.5 oz) can full-fat coconut milk
• 1/4 cup chopped fresh parsley

Instructions

1. Marinate: Toss chicken with lime juice and let sit 15 minutes. Pat dry.
2. Sear: Heat olive oil in a deep skillet over medium-high. Brown chicken 4–5 minutes per side. Transfer to a plate.
3. Sauté: In the same skillet, cook onion, garlic, bell pepper, and whole scotch bonnet (if using) for 3 minutes until softened.
4. Simmer: Return chicken to the skillet. Add salt, black pepper, thyme, and coconut milk. Bring to a gentle boil, then reduce heat to low. Cover and simmer 25 minutes until chicken reaches 165°F internally.
5. Finish: Stir in parsley. Discard scotch bonnet before serving.

The magic here is in the balance—tangy lime cuts through the velvety coconut, while the whole pepper infuses heat without overpowering. Serve over steamed rice to soak up every drop.

Tip: For extra depth, char the whole pepper lightly in a dry pan before adding it to the sauce.

Haitian Chicken Kebabs with Pineapple

These juicy, tropical kebabs bring a taste of the Caribbean to your grill with a bright citrus-garlic marinade and caramelized pineapple chunks.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 2 cups fresh pineapple chunks (1-inch pieces)
• 1/4 cup olive oil
• 3 tbsp lime juice
• 4 garlic cloves, minced
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lime juice, 4 minced garlic cloves, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne (if using). Add chicken and toss to coat. Marinate for at least 30 minutes (or up to 4 hours).
2. Thread chicken and pineapple chunks alternately onto skewers, leaving a little space between pieces.
3. Preheat grill to medium-high (about 400°F). Grill kebabs for 5–6 minutes per side, turning once, until chicken reaches 165°F and pineapple is lightly charred.

The tangy-sweet pineapple caramelizes on the grill, balancing the smoky-spiced chicken perfectly—no dipping sauce needed!

Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

Haitian Chicken and Avocado Salad

Bright, zesty, and packed with bold flavors, this Haitian Chicken and Avocado Salad is a refreshing twist on a classic—perfect for a light lunch or a vibrant side dish.

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tbsp white vinegar
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 large avocado, diced
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro

1. Season the chicken breasts with 1/2 tsp salt and black pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–7 minutes per side until fully cooked (internal temp 165°F). Let rest 5 minutes, then slice into strips.
2. In a large bowl, whisk together lime juice, vinegar, garlic powder, cayenne, and remaining 1/2 tsp salt.
3. Add sliced chicken, avocado, red onion, and cilantro to the bowl. Gently toss to coat everything in the dressing.
4. Serve immediately or chill 15 minutes to let flavors meld.

The tangy lime dressing and creamy avocado balance the spice from the cayenne, making every bite exciting yet comforting.

Tip: For extra depth, grill the chicken instead of pan-searing—it adds a smoky note that pairs beautifully with the citrus dressing.

Haitian Chicken Patties with Spicy Dipping Sauce

These flaky, golden patties are packed with bold Haitian flavors and pair perfectly with a zesty dipping sauce—ideal for game day or a fun weeknight twist!

Ingredients

• For the patties: 1 lb ground chicken, 1/2 cup finely diced onion, 1/4 cup finely diced bell pepper, 2 minced garlic cloves, 1 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp ground cloves, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp olive oil, 1 package (14 oz) frozen puff pastry (thawed), 1 egg (beaten, for egg wash)
• For the sauce: 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp lime juice, 1 tsp hot sauce (like Scotch bonnet or sriracha), 1/4 tsp garlic powder

Instructions

1. Make the filling: Heat olive oil in a skillet over medium. Sauté onion, bell pepper, and garlic for 3 minutes until soft. Add ground chicken, breaking it up with a spoon, and cook until no pink remains, 5–6 minutes. Stir in tomato paste, smoked paprika, cloves, salt, and black pepper. Cook 1 minute, then remove from heat.
2. Assemble patties: Roll out puff pastry into a 12″ square; cut into 9 smaller squares. Spoon 2 tbsp filling onto each, fold into triangles, and crimp edges with a fork. Brush with egg wash.
3. Bake: Arrange on a parchment-lined baking sheet. Bake at 400°F for 20 minutes until puffed and golden.
4. Make the sauce: Whisk together mayonnaise, ketchup, lime juice, hot sauce, and garlic powder. Serve with warm patties.

The clove-spiced chicken and flaky pastry create an irresistible contrast, while the creamy-spicy sauce adds a kick that’ll have everyone reaching for more.

Tip: For extra crispiness, brush the pastry with melted butter instead of egg wash.

Haitian Chicken and Black Bean Casserole

This hearty casserole layers tender chicken, smoky black beans, and bold Haitian spices for a comforting one-dish meal that’s packed with flavor.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 (15 oz) can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice, uncooked
• 1.5 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1.5 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high. Add chicken and cook for 5 minutes until lightly browned (not fully cooked). Transfer to a plate.
2. Sauté veggies: In the same skillet, add onion, bell pepper, and garlic. Cook for 3 minutes until softened. Stir in tomato paste, smoked paprika, thyme, cumin, cayenne, salt, and black pepper.
3. Layer ingredients: Add rice, black beans, diced tomatoes (with juices), and chicken broth. Stir to combine, then nestle the chicken (and any juices) into the mixture.
4. Bake covered for 30 minutes, then uncover and bake 10 more minutes until rice is tender and liquid is absorbed. Garnish with parsley.

The magic here? The rice soaks up all the vibrant spices and tomato broth, creating a rich, almost stew-like texture without the fuss.

Tip: For extra depth, add a splash of coconut milk with the broth—it’s a Haitian staple!

Haitian Chicken with Okra and Tomatoes

This vibrant stew combines tender chicken with earthy okra and juicy tomatoes, all simmered in a garlicky, citrus-infused sauce—a taste of Haiti’s sunny flavors.

Ingredients

• 1.5 lbs bone-in chicken thighs
• 2 tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 cup fresh okra, sliced into ½-inch rounds
• 1 (14.5 oz) can diced tomatoes
• 1 cup chicken broth
• 2 tbsp lime juice
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Sear chicken thighs until golden, 4–5 minutes per side. Transfer to a plate.
2. In the same pot, sauté onion, garlic, and bell pepper for 3 minutes until softened. Add okra and cook 2 more minutes.
3. Stir in diced tomatoes, 1 cup chicken broth, 2 tbsp lime juice, 1 tsp smoked paprika, 1 tsp thyme, ½ tsp salt, and ½ tsp black pepper. Nestle chicken back into the pot.
4. Cover and simmer on low for 30 minutes, until chicken is cooked through and okra is tender. Garnish with parsley.

The lime juice and thyme brighten the rich stew, while the okra adds a satisfying silkiness without being slimy—just stir gently!

Tip: Serve over fluffy white rice to soak up every drop of the tangy sauce.

Conclusion

With these 18 flavorful Haitian chicken recipes, you’re just a few steps away from bringing authentic Caribbean taste to your kitchen. Whether you’re craving bold spices or comforting stews, there’s something here for every home cook. Try a recipe, share your favorite in the comments, and don’t forget to pin this roundup for later—happy cooking!