Directions:
- Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Transfer 1/2 of marinade to a gallon size zip top bag.
- Place 1/2 remaining marinade into a small sauce pan.
- What remains in bowl will be used as a baste for chicken while it is cooking.
- Add chicken to marinade in ziptop bag and seal.
- Turn and shake bag to coat chicken.
- Lace marinating bag in refrigerator for at least 20-30 minutes, however overnight works even better.
- Preheat grill.
- Remove chicken from marinade and place chicken on grill.
- Discard remaining used marinade in bag.
- Grill chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife. This should take about 30 minutes. (165 with instant ready meat thermometer)
- Heat reserved marinade in sauce pan, stirring occasionally.
- Serve this sauce hot alongside chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.86 Kcal (1561 kJ) | ||
| Calories from fat | 66.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 11% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 2746.55mg | 114% | |
| Potassium | 1086.49mg | 23% | |
| Total Carbs | 22.89g | 8% | |
| Sugars | 11.74g | 47% | |
| Dietary Fiber | 6.61g | 26% | |
| Protein | 50.6g | 101% | |
| Vitamin C | 18.7mg | 31% | |
| Iron | 1.2mg | 7% | |
| Calcium | 37.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 94.93 Kcal (397 kJ) | ||
| Calories from fat | 17.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 11% | |
|---|---|---|---|
| Cholesterol | 35.45mg | 46% | |
| Sodium | 699.26mg | 114% | |
| Potassium | 276.62mg | 23% | |
| Total Carbs | 5.83g | 8% | |
| Sugars | 2.99g | 47% | |
| Dietary Fiber | 1.68g | 26% | |
| Protein | 12.88g | 101% | |
| Vitamin C | 4.8mg | 31% | |
| Iron | 0.3mg | 7% | |
| Calcium | 9.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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