*  Exported from  MasterCook  *

                          Tangy Grilled Chicken

Recipe By     : Heat Wave! by Dave DeWitt & Nancy Gerlach, 1995
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Scotch bonnet or habanero --
                        - stem and seed, finely chopped
   1                    Green bell pepper --
                        - stem removed, finely chopped
   1      ts            Dried thyme
   1      ts            Worcestershire sauce
  20      ml            Garlic -- minced
   2                    Shallots -- minced
   2      tb            Butter
   3      tb            Tomato paste
     1/2  c             Dry white wine
     1/4  c             White wine vinegar
   1                    Chicken -- cut in serving-size

Combine the chile, bell pepper, thyme, and Worcestershire sauce and
mix will.

Saute the garlic and shallots in the butter until lightly browned.
Stir in the tomato paste, wine, and vinegar. Add the chile mixture,
bring to a boil, reduce the heat, and simmer for 5 minutes. Allow to
cool.

Marinate the chicken in the sauce for 3 to 4 hours in the
refrigerator.

Preheat the barbecue. Arrange the chicken on the hot grill and cook,
turning pieces often and basting with sauce.

Recipe FROM: The Best of Chile Pepper Magazine


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