Tangy Grilled Chicken

4 hours Prep: 25 minutes Cook: 30 minutes

72 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	each	scotch bonnet chile peppers	or habanero, stemmed, seeded and finely chopped
1	each	green bell pepper	stem and seeds removed, finely chopped
1	teaspoon	thyme	dried
1	teaspoon	worcestershire sauce
20	milliliters	garlic	minced
2	each	shallots	minced
2	tablespoons	butter	or margarine
3	tablespoons	tomato paste
1/2	cup	white wine	dry
1/4	cup	white wine vinegar
1	each	chicken	cut in serving-size

Directions

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.

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Nutrition Facts

Serving Size 65g

Amount per Serving

Calories 72 72% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 69mg	3%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 1.0g	2%

Vitamin A	11%		Vitamin C	45%
Calcium	1%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Shrimp Paesano

Was very fast to prepare once the shrimp was marinated. Makes for great presentation and texture makes this dish a keeper. We served with some linguine and crusty italian bread.

Reviewed by sean