Chicken Marinated in Chili Sauce |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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This is pretty much a hands-off dish to make. It marinates and then bakes, giving me time to do other things while it is cooking. I like the tangy taste of chili sauce, and the horseradish adds a little extra tang, not overpowering at all. We enjoy this dish often. Directions for both broiling and grilling are included. Cooking time includes time for marinating. Ingredients:
12 ounces bottle chili sauce |
1/2 cup red wine vinegar |
1 tablespoon horseradish |
1 -2 garlic clove, quartered |
3/4 teaspoon salt |
3 lbs broiler-fryer chickens, cut up |
Directions:
1. In a 13 x 9 baking dish, mix all ingredients except chicken. Place chicken in marinade; cover and refrigerate chicken at least 2 hours, turning several times with tongs.
2. FOR BROILING: About 45 minutes before serving, preheat broiler. Spray Pam on broiling pan and rack. Then place chicken on rack in broiling pan; broil 35 minutes or until fork-tender, basting the chicken pieces with marinade and turning a few times with tongs. Remove from broiler pan and serve right away.
3. FOR GRILLING: About 1 hour and 10 minutes before serving: Preheat grill to proper temperature; place chicken on grill over medium coals; grill 35 minutes or until chicken is fork-tender. Baste chicken with marinade twice, once when first putting on fire and when turning over the chicken. When done, serve right away.
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