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Best Tangy Grilled Chicken


Best Tangy Grilled Chicken recipe















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
1 teaspoon worcestershire sauce
20 milliliters garlic
2 shallots
2 tablespoons butter
or margarine
3 tablespoons tomato paste
½ cup white wine
¼ cup white wine vinegar
1 chicken
cut in serving-size


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

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Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 3673% of calories 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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