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Best Tangy Grilled Chicken

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Submitted by Spicey1

Best Tangy Grilled Chicken recipe

YIELD

8 servings

PREP

25 min

COOK

30 min

READY

4 hrs

Ingredients

1 1
EACH SCOTCH BONNET CHILE PEPPERS
or habanero, stemmed, seeded and finely chopped *
1 1
EACH GREEN BELL PEPPERS
stem and seeds removed, finely chopped *
1 5
TEASPOON ML THYME
dried *
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
20 2E+1
MILLILITERS MILLILITERS GARLIC
minced *
2 2
EACH SHALLOTS
minced *
2 3E+1
TABLESPOONS ML BUTTER
or margarine
3 45
TABLESPOONS ML TOMATO PASTE
½ 118
CUP ML WHITE WINE
dry *
¼ 59
1 1
EACH CHICKEN
cut in serving-size *

Directions

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

Sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 36 73% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 34mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 23%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 
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