Sweet Chili Pepper

Original Jok'n'Al Recipe

4 Servings

2 lb. (1 kg) small chicken pieces

Marinade

½ cup white wine

2 tablespoons granular SPLENDAâ sweetener (or sugar)

3 tablespoons Jok’n’Al Chile Pepper Sauce

1 teaspoon grated green gingerroot

3-5 cloves garlic, crushed

¼ cup dark Soya sauce

½ teaspoon sesame sauce (optional)

Method:

Mix marinade ingredients together. Add chicken and turn to coat. Refrigerate several hours or over night. Grill chicken pieces (or bake at 375°F (190°C)) basting often with marinade until chicken is tender and juices run clear. Good hot or cold.