Tangy Grilled Chicken

• 1 each scotch bonnet chile peppers or habanero, stemmed, seeded and finely chopped
• 1 each green bell peppers stem and seeds removed, finely chopped
• 1 teaspoon thyme dried
• 1 teaspoon worcestershire sauce
• 20 milliliters garlic minced
• 2 each shallots minced
• 2 tablespoons butter or margarine
• 3 tablespoons tomato paste
• 1/2 cup white wine dry
• 1/4 cup white wine vinegar
• 1 each chicken cut in serving-size

1. Combine the chile, bell pepper, thyme, and Worcestershire sauce and mix will.
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.

scotch bonnet chile peppers, green bell peppers, thyme, worcestershire sauce, garlic, shallots, butter, tomato paste, white wine, white wine vinegar, chicken

Taken from recipeland.com/recipe/v/tangy-grilled-chicken-37321 (may not work)