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Tangy Grilled Chicken
• 1 Jar (8 oz.) Mezzetta Habanero Peppers, drained and finely chopped
• 1 green bell pepper, stem/seed removed and finely chopped
• 1 tsp. dried thyme
• 1 tsp. Worcestershire sauce
• 4 tsp. crushed garlic
• 2 shallots minced
• 2 Tbls. butter or margarine
• 3 Tbls. tomato paste
• 1/2 cup dry white wine
• 1/4 cup white wine vinegar
• 1 chicken cut into serving sizes

Combine the habanero peppers, bell pepper, thyme, and Worcestershire sauce and mix well. Sauté the garlic and shallots in the butter until lightly browned. Stir in the tomato paste, wine and vinegar. Add the pepper 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 barbeque. Arrange the chicken on the hot grill and cook, turning pieces often and basting with sauce.

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