Prep 3 hrs
Cook 30 mins
Nothing beats grilling in the summer time and nothing is better than making your own tangy marinade!
- 2 roasting chickens, cut up
- 2 tablespoons butter or 2 tablespoons margarine
- 2 garlic cloves, minced
- 2 shallots, minced
- 3 tablespoons tomato paste
- 1 1⁄2 cups dry white wine
- 1⁄4 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
- Cut chicken into serving pieces.
- Melt butter in a medium saucepan.
- Add garlic and shallots;
- cook until lightly browned.
- Stir in tomato paste, followed by wine and vinegar.
- Add bell pepper, thyme, chilli and Worcestershire sauce.
- Bring to a boil, reduce heat and simmer for 5 minutes
- Cool to room temperature.
- Place chicken in a large shallow pan and pour sauce on top.
- Marinate, covered, 2 to 3 hours in refrigerator.
- Preheat grill.
- Arrange chicken on hot grill and cook, turning pieces often and basting with sauce,
- about 20 minutes or until juices run clear when chicken is pierced with a knife.
Very very good. I salted the chicken before putting it in the marinade, and skipped the shallots. The scotch bonnet pepper made this dish unique and delicious. Thank you.
I really liked all the layers of flavor in this marinade and I like that the ingredients are ones I usually always have on hand. This is a keeper and will be made many times this summer for sure! Made for ZWT5.
DH enjoyed this recipe very much tonight- I think he ate 5 pieces or more! I also used a brine before marinating (I am addicted to brines for all poultry and pork.) Few substitutions--I used red wine because I had it on hand and three jalapenos because the store didn't have scotch bonnets. Also used olive oil to saute instead of butter. Very nice flavor- will definitely make this again.