All-Season Grilled Chicken
For a budget-friendly change of pace, substitute chicken thighs and legs for the chicken breasts. Follow as recipe directs but increase the cooking time by about 10 minutes.
1 1/2 cup chili sauce
3/4 cup red-wine vinegar
1 1/2 Tbsp Prepared horseradish
2 small cloves garlic, halved
2 tsp salt
4 bone in chicken breasts
Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.
Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on broiler pan.
Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes.
Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.
Cut marinated chicken into nuggets for quick-cooking kebabs. Then add chunks of onion, bell peppers, mushrooms, squash or any other favorite vegetable to the skewers. Grill or broil as recipe directs but reduce cooking time to about 15 minutes. Precooking chicken in the microwave will save time and ensure that the chicken remains moist and tender.