Tangy Grilled Chicken
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 | Scotch bonnet or habanero | |
| DIVIDER | -- chile, stem and seed | |
| Finely chopped | ||
| 1 | Green bell pepper; stem and | |
| Removed; finely | ||
| 1 | ts | Dried thyme |
| 1 | ts | Worcestershire sauce |
| 20 | Milliliters garlic; minced | |
| 2 | Shallots; minced | |
| 2 | tb | Butter or margarine |
| 3 | tb | Tomato paste |
| 1/2 | c | Dry white wine |
| 1/4 | c | White wine vinegar |
| 1 | Chicken; cut in serving-size |
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