Best Tangy Grilled Chicken
Best Tangy Grilled Chicken recipe
Yield
8 servingsPrep
25 minCook
30 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
scotch bonnet chile peppers
or habanero, stemmed, seeded and finely chopped |
* | |
| 1 |
green bell peppers
stem and seeds removed, finely chopped |
*
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 20 | milliliters |
garlic
minced |
*
|
| 2 |
shallots
minced |
*
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 3 | tablespoons |
tomato paste
|
|
| ½ | cup |
white wine
dry |
*
|
| ¼ | cup |
white wine vinegar
|
|
| 1 |
chicken
cut in serving-size |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
scotch bonnet chile peppers
or habanero, stemmed, seeded and finely chopped |
* |
| 1 | each |
green bell peppers
stem and seeds removed, finely chopped |
*
|
| 5 | ml |
thyme
dried |
*
|
| 5 | ml |
worcestershire sauce
|
|
| 2E+1 | milliliters |
garlic
minced |
*
|
| 2 | each |
shallots
minced |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 45 | ml |
tomato paste
|
|
| 118 | ml |
white wine
dry |
*
|
| 59 | ml |
white wine vinegar
|
|
| 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.
