A vibrant and flavorful grilled chicken recipe inspired by Caribbean cuisine, perfect for a summer barbecue or a family dinner.
Cut the chicken into serving-sized pieces.
Use a sharp knife to make clean cuts, ensuring even cooking.
Melt the butter in a saucepan over medium heat.
Stir the butter constantly to prevent it from burning.
Add the garlic and shallots to the saucepan and sauté until fragrant.
Cook until the shallots are translucent for the best flavor.
Mix in the tomato paste, white wine, and vinegar, stirring well.
Simmer the mixture to blend the flavors thoroughly.
Add the bell pepper, thyme, scotch bonnet pepper, and Worcestershire sauce to the saucepan.
Adjust the amount of scotch bonnet pepper to control the heat level.
Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
Stir occasionally to prevent sticking.
Let the marinade cool to room temperature.
Cooling the marinade prevents partially cooking the chicken during marination.
Place the chicken in a large bowl and pour the marinade over it, ensuring all pieces are coated.
Cover the bowl with plastic wrap to keep the marinade fresh.
Marinate the chicken in the refrigerator for 2 to 3 hours.
For deeper flavor, marinate overnight.
Preheat the grill to medium-high heat.
Clean the grill grates to prevent sticking.
Grill the chicken, turning often and basting with the marinade, until fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Serve the chicken hot with your favorite sides.
Garnish with fresh herbs for a vibrant presentation.
