Caribbean Grilled Chicken

Name: Caribbean Grilled Chicken
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 6-8 serving(s)
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

Submitted by Thymestudio

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

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Ready In:: 3hrs 30mins
Ingredients:: 11
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

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.

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Reviews

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.

Katanashrp
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.

Slatts
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.

Mama Cee Jay
I brined this first in recipe #237223 rinsed and dried then proceeded with this recipes up to marinading it then smoked it! Thanks!

Rita1652
Carol, very good. Excellent combination of flavors, a little twang, a little heat, and a lot of flavor!

Vicki in CT

RECIPE SUBMITTED BY

Thymestudio

I live on a Farm in the country not too far from Fort Worth, TX. I have an extensive herb garden and raise my own veggies each summer. My life is filled with horses and my dogs, Australian Shepherds who I run with in Agility trials many weekends throughout the year. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> <img src="http://i20.photobucket.com/albums/b224/dejectedwithstars/redborder-animate.gif"> <img src=http://i42.photobucket.com/albums/e347/Saturn6666/Banners/Photo_Video_577111733_orig.jpg>

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