Ingredients
1-1/2 cups chili sauce1/2 cup red wine vinegar4-1/2 teaspoons prepared horseradish2 garlic cloves, minced6 bone-in chicken breast halves (9 ounces each)
Preparation
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.
