1 1/2 cup chili sauce
3/4 cup red wine vinegar
1 1/2 tbsp. prepared horseradish
2 small cloves, garlic, halved
1 tsp. salt
4 bone-in chicken breast (6 oz. each)

Serves 4

Recipe from Easy Everyday Cooking

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 min.

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 min.

Heat remaining reserved marinade in a small saucepan, stirring occasionally.  Serve hot alongside chicken.

Variation
For a less spicy sauce, use ketchup instead of the chili sauce and omit the horseradish.

Tip:
Make marinade ahead of time, then freeze in recipe size amount to have on hand whenever you're ready to fire up the grill!