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All-Season Grilled Chicken

1 1/2 cups chili sauce
3/4 cup red-wine vinegar
1 1/2 Tbsp prepared horseradish
2 small cloves garlic, halved
1 tsp salt
4 bone-in chicken breasts

Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.

Preheat grill or broiler. Remove chicken from marinade; 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 minutes.

Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.

(For a quick-cooking variation, cut marinated chicken into nuggets for kebabs. 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. OR use whole chicken breasts but precook chicken in microwave. Cover chicken with plastic wrap and microwave on high for about 5 minutes.)

Serves 4

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