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Great Grilled Chicken
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Darlene Stanley of Kouts, IN


  • 1-1/2 cups (350 ml) chili sauce
  • 3/4 red-wine vinegar
  • 1-1/2 tbsp (20 ml) prepared horseradish
  • 2 small cloves garlic, halved
  • 1 tsp (5 ml) salt
  • 4 chicken breasts
  • Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl.
  • 1/2 Reserve of the marinade.
  • Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 to 10 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 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 with the cooked chicken.

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