- 4
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Ingredients
- 1 12 oz bottle Chili sauce
- 1/3 cup white wine or chicken broth
- 1/4 cup Olive or vegetable oil
- 10 cloves garlic - minced
- 4 1/2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 Chicken thighs
Preparation
Step 1
In a large resealable plastic bag, combine first 7 ingredients & mix well. Remove 1/3 cup for basting later; cover & 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 some of the reserved marinade. Turn & grill 10 minutes longer or until the chicken juices run clear, basting frequent