Ingredients
The following ingredients have 4 Servings
- 1-1/2 cups chili sauce
- 1/2 cup red wine vinegar
- 4-1/2 teaspoons prepared horseradish
- 2 garlic cloves, minced
- 6 bone-in chicken breast halves (9 ounces each)
Instruction
- In a small bowl, combine the chili sauce, vinegar, horseradish and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Place chicken skin side down over drip pan and grill, covered, over indirect medium heat for 20-25 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
