Labor Day Special

by Joseph "Matt" Mathurin

Happy Labor Day! While everyone else is doing the same old burgers and hot dogs, I wanted to bring a little island flavor to your holiday table today. This one's inspired by Haiti.

Haitian-Style BBQ Chicken 🍗

This is the real deal, smoky, citrusy, and packed with flavor from an epis (Haitian seasoning base) marinade.

What you'll need:

Chicken thighs and drumsticks
Epis (blend garlic, scallion, bell pepper, parsley, thyme, and a bonnet or habanero pepper in a food processor)
Juice of 2 sour oranges (or lime)
2 tbsp white vinegar
Salt, black pepper, a pinch of clove

Marinate the chicken in the epis, citrus, and vinegar for at least 4 hours (overnight is best). Grill low and slow over indirect heat until charred and cooked through, basting with the marinade as you go.

Pro Tip: Serve with pressed fried plantains and pikliz (spicy Haitian pickled cabbage slaw) on the side, the vinegary crunch cuts right through the richness of the chicken.

🥃 The Barbancourt Sunset

No Haitian BBQ is complete without Barbancourt rum. Here's a simple punch to sip while you're manning the grill:

Ingredients (makes 2 servings):

4 oz Barbancourt 8-Year Rum
2 oz pineapple juice
1 oz fresh lime juice
1 oz hibiscus syrup or grenadine
Splash of soda water (Optional)
Mint sprig and orange wheel for garnish

Shake the rum, pineapple juice, lime juice, and syrup with ice. Strain over fresh ice, and garnish with mint and an orange wheel. Sip slow. This one is not for the weak. 😉

Enjoy the holiday,
Matt

GET MORE INFORMATION

Joseph "Matt" Mathurin

+1(813) 293-6180

matt@mattsellsflorida.com