* 1-½ cups chili sauce
* ½ cup red wine vinegar
* 4-½ teaspoons prepared horseradish
* 2 garlic cloves, minced
* 6 bone-in chicken breast halves (9 ounces each)
* In a small bowl, combine the chili sauce, vinegar, horseradish and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade. * Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. * Place chicken skin side down over drip pan and grill, covered, over indirect medium heat for 20-25 minutes on each side or until a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 6 servings. Nutrition Facts: 1 chicken breast half (with skin removed) equals 261 calories, 4 g fat (1 g saturated fat), 102 mg cholesterol, 1,022 mg sodium, 17 g carbohydrate, trace fiber, 37 g protein. Diabetic Exchanges: 5 very lean meat, 1 starch.