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Ingredients
1 (12 oz) Bottle chili sauce
1/3 Cup chicken broth
1/4 Cup olive oil
10 Garlic cloves, minced
4 1/2 Teaspoons dried basil
1/2 Teaspoon salt
1/8 Teaspoon pepper
8 Chicken thighs
Instructions
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.
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.