CHILI SAUCE CHICKEN
1 (12-oz.) bottle chili sauce
1/3 cup white wine or chicken broth
¼ cup olive oil or vegetable oil
10 cloves garlic, minced
4-1/2 tsp. dried basil
½ tsp. salt
1/8 tsp. pepper
8 chicken thighs
In a large resealable plastic bag, combine the first 7 ingredients; mix well. Remove 1/3 cup for basting, cover and refrigerate. Add chicken to bag, seal and turn to coat. Chill for at least 2 hours.
Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with some of the reserved marinade. Turn, grill 10 minutes longer or until the chicken juices run clear, basting frequently.
Yield: 8 servings.
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