Haitian Chicken

Mince the garlic clove finely and combine with lime juice, honey, dry mustard, black pepper, paprika, chili powder, red pepper pinch, and salt in a bowl.

Stir in the basil into the marinade mixture until well combined.

Pat the chicken pieces dry and place them in a large bowl or shallow dish.

Pour the marinade over the chicken and turn each piece to coat evenly, ensuring all surfaces contact the marinade.

Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.

Remove chicken pieces from the marinade (reserving the liquid) and carefully place them into the hot oil in a single layer.

Cook the chicken undisturbed for 4–5 minutes until the bottom is golden brown, then flip and brown the other side for another 4–5 minutes.

Pour the reserved marinade over the chicken and bring the mixture to a gentle simmer.

Reduce heat to medium-low and simmer the chicken covered, stirring occasionally, until it is cooked through and tender.

Transfer the chicken to a serving platter and spoon the pan sauce over the top just before serving.