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All-Season Grilled Chicken


1 1/2 cups chili sauce
3/4 cup red wine vinegar
1 1/2 tablespoon prepard horseradish
2 small cloves of garlic, halved
1 teaspoon salt
4 bone-in chicken breasts

Mix chili sauce, vinager, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn and coat. Cover: marinate in refigerator for about 5 minutes.

Preheat grill or broiler. Remove chicken from marinade; diacard marinade in bowl. Place chicken on grill or on broiler pan. Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juice runs clear when chicken is pierced with a knife, about 30 minutes. Heat remaining marinade.




STACKS, The Art of Vertical Food

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