All-Season Grilled Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 c chili sauce
3/4 c red wine vinegar
1 1/2 tbsp. prepared horseradish
2 small cloves garlic halved
1 tsp salt
4 bone-in chicken breasts (6 oz each)
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Directions: |
Directions:Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl and turn to coat. Cover and marinade in refrigerator for about 5 min. Preheat grill or broiler. Remove chicken from marinade and discard marinade in bowl. Place chicken on grill or on broiler pan. 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 min). Heat remaining reserved marinade in a small saucepan stirring occasionally. Serve hot alongside chicken.
Variation: For a less spicy sauce, use ketchup instead of chili sauce and omit the horseradish. |
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Number Of
Servings: |
Number Of
Servings:Serves 4 |
Personal
Notes: |
Personal
Notes: 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.
Cook'N Express: Cut marinated chicken into nuggets for quick-cooking kebabs. Then add chunks of onion, bell peppers, mushrooms, squash or any other favorite vegetable to the skewers. Grill or broil as recipe directs but reduce cooking time to about 15 min.
You can precook chicken in the microwave. This will save time and ensure that the chicken remains moist and tender.
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