Marinated chicken braised then deep-fried until shatteringly crispy, with a tangy citrus-epis flavor in every bite. Uses chicken instead of traditional meat. Haiti's ultimate celebration dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: flat plate
Garnishes: pikliz on the side
Accompaniments: fried plantains (bannann peze), rice and beans
Instructions
-
1
Combine the sour orange juice, minced garlic, diced shallots, epis paste, halved scotch bonnet, and dried thyme in a large bowl, mixing well to create a vibrant, aromatic citrus-herb marinade for the chicken.
-
2
Add the chicken pieces to the marinade, turning each piece to coat thoroughly, then cover the bowl tightly with cling film and refrigerate for at least four hours or preferably overnight to develop deep flavour.
-
3
Transfer the chicken and all its marinade to a large heavy pot, add just enough water to barely cover the pieces, and bring to a gentle boil over medium heat, then reduce to a simmer.
-
4
Braise the chicken in the marinade liquid for thirty to thirty-five minutes until the meat is fully cooked through and tender, and the braising liquid has reduced to a concentrated, flavourful glaze coating the pieces.
-
5
Remove the braised chicken from the pot using tongs and place the pieces on a wire rack set over a baking sheet, allowing them to drain and cool for ten minutes while the surface dries, which is essential for achieving a crispy finish.
-
6
Heat enough vegetable oil for deep frying in a large, deep pot or Dutch oven to 175 degrees Celsius, using a thermometer to ensure the correct temperature for even browning without burning.
-
7
Carefully lower the braised chicken pieces into the hot oil in batches, frying each batch for five to seven minutes, turning once, until the exterior is deeply golden, caramelised, and shatteringly crisp on all sides.
-
8
Transfer the fried chicken to a clean wire rack or paper towel-lined plate to drain excess oil, then serve immediately alongside generous portions of pikliz, fried plantains, and rice and beans.
Did You Know?
Uses chicken instead of the traditional pork. Griot is the star of every Haitian party — the combination of braising then frying gives it a unique flavor that just frying alone can't achieve.
Chef's Notes
Equipment Tips
- heavy pot
- deep fryer or skillet
- tongs
Garnishing
pikliz on the side
Accompaniments
fried plantains (bannann peze), rice and beans
The Story Behind Griot
The Story: Griot is a Haitian dish of marinated, braised, and then fried meat, traditionally made with goat or turkey. The meat is first marinated in a mixture of bitter orange juice, epis, scotch bonnet pepper, and thyme, then slowly braised until tender, and finally fried until the exterior achieves a golden, caramelized crust while the interior remains succulent. This two-stage cooking process, combining braising with frying, is a hallmark of Haitian culinary technique that produces extraordinary textural contrast.
On the Calendar: Griot is a Sunday dish and celebration food, served alongside diri ak pwa (rice and beans), fried plantains (bannann peze), and pikliz. It is essential at Independence Day celebrations on January 1st, weddings, and family gatherings. No Haitian party is complete without a platter of griot.
Then & Now: While the traditional version uses goat, many modern Haitian cooks prepare griot with turkey to accommodate dietary preferences. The technique of braising-then-frying has remained constant, and every Haitian cook judges another's skill partly by the quality of their griot: the depth of the marinade, the tenderness of the meat, and the crispness of the crust.
Legacy: Griot is Haiti's most celebratory dish, a preparation that transforms humble meat into something magnificent through patience, spice, and the double-cooking technique that defines Haitian culinary mastery.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!