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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 (4 ounces each)

Directions

  • In a large resealable plastic bag, combine the first seven ingredients. 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 half the reserved marinade. Turn; grill 10 minutes longer or until a meat thermometer reads 180°, basting frequently with reserved marinade. Yield: 8 servings.
  • source;http://www.tasteofhome.com/Recipes/Chili-Sauce-Chicken