🫙 From the Spice Rack
Tangy Grilled Chicken
1 Scotch bonnet or habanero -- chile, stem and seed finely chopped 1 Green bell pepper -- stem and removed -- finely 1 teaspoon Dried thyme 1 teaspoon Worcestershire sauce 20 milli...
maineasy
Ingredients8 items
Ingredients
- 1scotch bonnet or habanero -- chile, stem and seed
- 1teaspoonworcestershire sauce
- 20milliliters garlic -- minced
- 2shallots -- minced
- 2tablespoons butter or margarine
- 3tablespoons tomato paste
- 1/2cupdry white wine
- 1/4cupwhite wine vinegar
Directions
- 1
1 Scotch bonnet or habanero -- chile, stem and seed finely chopped 1 Green bell pepper -- stem and removed -- finely 1 teaspoon Dried thyme
- 2
Saute the garlic and shallots in the butter until lightly browned
- 3
Stir in the tomato paste, wine, and vinegar
- 4
Add the chile mixture, bring to a boil, reduce the heat, and simmer for 5 minutes
- 5
Allow to cool
- 6
Marinate the chicken in the sauce for 3 to 4 hours in the refrigerator
- 7
Preheat the barbecue
- 8
Arrange the chicken on the hot grill and cook, turning pieces often and basting with sauce