Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. —Marilyn Waltz, Idyllwild, California
Can you freeze Chili Sauce Chicken?
Freeze chicken with 1-1/2 cups marinade in an airtight container. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed, basting with reserved marinade.
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 (about 3 pounds)
Directions
- In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain chicken, discarding marinade in dish. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade.
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