All-Season Grilled Chicken

1 1/2 Cups chili sauce
3/4 Cup red wine vinegar
1 1/2 Tablespoons prepared horseradish
2 small cloves garlic, halved
1 teaspoon salt
4 bone-in chicken breasts
(6 ounces each)
  1. Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade.
  2. Add chicken to bowl; turn to coat.
  3. Cover; marinate in refrigerator for about 5 minutes.
  4. Preheat grill or broiler.
  5. Remove chicken from marinade; discard marinade in bowl.
  6. Place chicken on grill or on broiler pan.
  7. Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes
  8. Heat remaining reserved marinade in a small saucepan, stirring occasionally.
  9. Serve hot alongside chicken.

Tips:
Make ahead
Prepare large batches of marinade ahead of time, then freeze in recipe-size amounts to have on hand whenever you're ready to fire up the grill!

Variation for a less spicy sauce, use ketchup instead of the chili sauce and omit the horseradish.

Cut marinated chicken into nuggets for quick cooking kebabs. Then add chunks of onion, bell  peppers, mushrooms or any other vegetable to the skewers. Grill as recipe directs but reduce cooking time to about 15 minutes.

Precooking the chicken in the microwave will save time. Cover chicken with plastic wrap; microwave on HIGH for about 5 minutes.
 

Good served with:


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