Title: Tangy Grilled Chicken
Categories: Poultry
Yield: 4 Servings

1 Scotch bonnet or habanero
-- 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

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

Saute the garlic and shallots in the butter until lightly browned. Stir in
the tomato paste, wine, and vinegar. Add the chile mixture, bring t a boil,
reduce the heat, and simmer for 5 minutes. Allow to cool.

Marinate the chicken in the sauce for 3 to 4 hours in the refrigerator.

Preheat the barbecue. Arrange the chicken on the hot grill and cook,
turning pieces often and basting with sauce.

Source: "Heat Wave! The Best of Chile Pepper Magazine", by Dave DeWitt
and Nancy Gerlach, 1995. The Crossing Press.