Ingredients Jump to Instructions ↓

  1. 1 (12 ounce) bottle chili sauce

  2. 1/3 cup white wine or chicken broth

  3. 1/4 cup olive or vegetable oil

  4. 10 cloves garlic, minced

  5. 4 1/2 teaspoons dried basil

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 8 chicken thighs

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Chill for at least 2 hours.

  2. Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with some of the reserved marinade. Turn; grill 10 minutes longer or until the chicken juices run clear, basting frequently.


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