Barbecued Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A handful of ingredients are all you need for this marinade that kicks up flavor without much fat. There's a real zip to this chicken, promises Margaret Wilson of Hemet, California. I like to make large batches of the marinade and freeze it so it's on hand when we're in the mood to grill chicken. Ingredients:
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) |
Directions:
1. 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.
2. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. 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 meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 6 servings.
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