Caribbean Grilled Chicken

• 2 roasting chickens, cut up
• 2 tablespoons butter or 2 tablespoons margarine
• 2 garlic cloves, minced
• 2 shallots, minced
• 3 tablespoons tomato paste
• 1 12 cups dry white wine
• 14 cup wine vinegar
• 1 large green bell pepper, finely chopped
• 1 teaspoon dried leaf thyme
• 1 scotch bonnet peppers or 1 jalapeno pepper, finely chopped
• 1 teaspoon Worcestershire sauce

1. Cut chicken into serving pieces.
2. Melt butter in a medium saucepan.
3. Add garlic and shallots;
4. cook until lightly browned.
5. Stir in tomato paste, followed by wine and vinegar.
6. Add bell pepper, thyme, chilli and Worcestershire sauce.
7. Bring to a boil, reduce heat and simmer for 5 minutes
8. Cool to room temperature.
9. Place chicken in a large shallow pan and pour sauce on top.
10. Marinate, covered, 2 to 3 hours in refrigerator.
11. Preheat grill.
12. Arrange chicken on hot grill and cook, turning pieces often and basting with sauce,
13. about 20 minutes or until juices run clear when chicken is pierced with a knife.

roasting chickens, butter, garlic, shallots, tomato paste, white wine, wine vinegar, green bell pepper, dried leaf thyme, scotch, worcestershire sauce

Taken from www.food.com/recipe/caribbean-grilled-chicken-232971 (may not work)