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Chili Sauce Chicken Recipe

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Marilyn Waltz combines chili sauce with plenty of garlic and basil to flavor these moist chicken thighs. "We enjoy this tender grilled chicken not just in summertime, but throughout the year," notes the Idyllwild, California cook.

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Chili Sauce Chicken Recipe

Prep: 30 min. + marinating Grill: 30 min.

Yield: 8 Servings

30 30 60

Ingredients

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (4 ounces each)

Directions

In a large resealable plastic bag, combine the first seven ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Chill for at least 2 hours.
Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with half the reserved marinade. Turn; grill 10 minutes longer or until a meat thermometer reads 180°, basting frequently with reserved marinade. Yield: 8 servings.

Originally published as Chili Sauce Chicken in Quick Cooking May/June 2002, p10

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Reviews for Chili Sauce Chicken (5)

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Chili Sauce Chicken

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Reviewed on Jul. 07, 2011 by shecooksalot

We love this chicken!! I have used different variations (thighs, drumsticks, breasts) and tried it both on the grill and in the oven and it tastes great every time.

Reviewed on Nov. 04, 2010 by deefitz1

This is one of our favorite recipes..it has such a great flavor instead of the basic bbq recipe

Reviewed on Jul. 19, 2010 by tam145

Yummy! I used boneless, skinless chicken thighs. Was really good.

Reviewed on Feb. 01, 2010 by daisey5

I did it in the slow cooker and used home made chili sauce and boneless skinless chicken breasts and cut it down for 2 people.

Reviewed on Aug. 23, 2009 by MissM_Home

Chili Sauce Chicken

Quick Cooking
Try a FREE ISSUE of Simple & Delicious!

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Grill (gas or charcoal)

TIME: Prep: 30 min. + marinating Grill: 30 min.

Ingredients:

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (4 ounces each)

Directions:

In a large resealable plastic bag, combine the first seven ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Chill for at least 2 hours.
Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with half the reserved marinade. Turn; grill 10 minutes longer or until a meat thermometer reads 180Â°, basting frequently with reserved marinade. Yield: 8 servings.

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