Epis Grill Recipe

Inspired by Jollof & Grill Restaurant/Lounge

Time2h

Serves4

Make Epis Grill Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Epis Grill Ingredients

1 cup Epis ( Haitian seasoning)

4 pieces Chicken thighs (bone-in, skin-on)

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

2 tablespoons ReaLime juice

4 cloves Garlic cloves (minced)

1 cup Bell peppers (sliced)

1 medium Onion (sliced)

1 tablespoon Fresh parsley (chopped)

Method

Epis Grill Directions

Prepare the Marinade

In a mixing bowl, combine the epis, olive oil, lime juice, minced garlic, salt, and black pepper. Whisk together until well blended.

Marinate the Chicken

Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Preheat the Grill

Preheat your grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C).

Prepare Vegetables

While the grill is heating, prepare the vegetables. Slice the bell peppers and onion, and set aside.

Grill the Chicken

Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken thighs skin-side down on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Add Vegetables

During the last 5 minutes of grilling, add the sliced bell peppers and onion to the grill. Cook until they are tender and slightly charred.

Garnish and Serve

Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes. Garnish with chopped parsley and serve with the grilled vegetables.