Barbecued Chicken Breasts

By Totlxtc

Ingredients

• 1-1/2 * 1-1/2 cups chili sauce
• 1/2 * 1/2 cup red wine vinegar
• 4-1/2 * 4-1/2 teaspoons prepared horseradish
• 2 * 2 garlic cloves, minced
• 6 * 6 bone-in chicken breast halves (9 ounces each)

Details

Servings 6

Preparation

Step 1

* 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.