TANGY GRILLED CHICKEN

Islanders love to cook outdoors, just as Americans do. 
Yet most cooks in the Caribbean take it as a matter of pride
to make their own spicy marinades rather than just open a bottle of barbe­cue sauce.
This recipe presents one of the best tangy marinades I have found. 

2 broiler‑fryer chickens
2 tablespoons butter or margarine
2 garlic cloves, minced 2 shallots, minced 3 tablespoons tomato paste
112 cup dry white wine 1/4 cup wine vinegar 
1 large green bell pepper, finely chopped
1 teaspoon dried leaf thyme 1 Scotch Bonnet or jalapeno chilli, 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.
Makes 6 to 8 servings.

home