1 Scotch bonnet or habanero — chile, stem and seed
finely chopped 1 Green bell pepper — stem and
removed — finely 1 teaspoon Dried thyme
1 teaspoon Worcestershire sauce
20 milliliters Garlic — minced
2 Shallots — minced
2 tablespoons Butter or margarine
3 tablespoons Tomato paste
1/2 cup Dry white wine
1/4 cup 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 to 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.