Best Tangy Grilled Chicken

This grilled chicken gets a Caribbean-leaning marinade that starts with a finely chopped Scotch bonnet pepper, the same fiery chile that drives jerk seasoning. Sautéed garlic and shallots, tomato paste, dry white wine, and white wine vinegar form the base, which simmers down with thyme and Worcestershire into something thick enough to coat the chicken and tangy enough to cut through the char.

The marinating window is the key here. Three to four hours lets the acid in the wine and vinegar work into the meat without breaking it down, while the Scotch bonnet fully infuses the marinade with its fruity, blistering heat. Basting with extra sauce during grilling builds layers of caramelized flavor on the chicken skin.

Pro Tips

• Wear gloves when handling Scotch bonnets or habaneros. The capsaicin lingers on hands for hours and ends up in your eyes if you forget.
• Don’t reuse raw marinade for basting. Set aside a portion before marinating the chicken, or boil the used marinade for at least 5 minutes to kill any bacteria from the raw meat.
• Bone-in chicken pieces work better here than boneless breast. They take the longer marinade and hold up to the open flame without drying out.
• Turn the chicken often and watch for flare-ups. The tomato paste and wine in the marinade scorches fast on direct fire.

Variations

• Add a tablespoon of dark rum or a few allspice berries to the marinade for a deeper jerk-style profile.
• Use bourbon in place of white wine for a smokier, sweeter base.
• Substitute serrano or Fresno peppers for a milder heat if Scotch bonnet is too intense.