Caribbean Grilled Chicken

Nothing beats grilling in the summer time and nothing is better than making your own tangy marinade!

• Ready In: 3 hrs 30 mins
• Serves: 6-8

Ingredients

• 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

Directions

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.