*  Exported from  MasterCook  *
 
                           Tangy Grilled Chicken
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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      milliliters   Garlic -- minced
    2                    Shallots -- minced
    2      tablespoons   Butter or margarine
    3      tablespoons   Tomato paste
      1/2  cup           Dry white wine
      1/4  cup           White wine vinegar
    1                    Chicken -- cut in serving-size
 
 Combine the chile, bell pepper, thyme, and Worcestershire sauce and mix will.
 
  Saute 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.
 
   Source:  “Heat Wave!	The Best of Chile Pepper Magazine”, by Dave DeWitt :   
      and Nancy Gerlach, 1995.	The Crossing Press.
 
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