Source:

Darlene Stanley of Kouts, IN

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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