Chili Sauce Chicken


  • 10 cloves garlic, minced
  • ¼ cup olive or vegetable oil
  • 1/3 cup white wine or chicken broth
  • 1 (12 ounce) bottle chili sauce
  • 8 chicken thighs
  • 1/8 teaspoon pepper
  • ½ teaspoon salt
  • + 1 more ingredients
    • 4 ½ teaspoons dried basil

1. 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. 2. Drain and discard marinade from chicken. Grill, covered, skin side down, over medium h...

View full recipe at SpringPad


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