Tangy Grilled Chicken

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.

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.