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These Haitian chicken marinades are well-seasoned beignets infused with chicken flavors and filled with shredded chicken/. They're the perfect appetizer. | tchakayiti.com

Haitian chicken marinades, aka chicken beignets

As per Haitian cooking, these marinades are a labor of love and patience. I recommend preparing the batter early. You should definitely allow a few hours for the flavors to fully develop before frying the marinades.

The recipe below is based on the proportions I used. Feel free to adjust the seasoning according to your own taste. But do note that our marinades need to be well seasoned and have some piment bouc kick.

Prep Time 2 hours
Cook Time 20 minutes
Resting time 2 hours


For the chicken

  • 1 lb of chicken bone-in
  • 1 full garlic head
  • 6 leeks or green onions
  • 1 onion
  • 1 bell pepper
  • 2 piment bouc or to taste
  • Fresh Thyme
  • Fresh Parsley
  • Salt & Pepper
  • Sour Orange Juice
  • Key lime juice

Pâte à frire

  • cup of flour
  • 1 cup of water
  • Cooked chicken juice
  • 1 pinch of baking soda


  1. Prepare your "epis" by crushing the seasonings in a mortar and pestle. Add some lime and sour orange juice to the mix.
  2. Season your meat and let it marinate for a couple of hours
  3. Cook the chicken in the seasoning juice. Make sure to save the cooking juice
  4. Once your meat is fully cooked, prepare your batter by mixing in flour, baking soda and water
  5. Gradually incorporate the cooking juice so as to obtain a smooth batter
  6. Add the shredded chicken to the batter and let macerate a couple of hours
  7. Drop the batter by the spoonful in some hot oil until your marinade get golden
  8. Serve hot.