INGREDIENTS
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1 (12 ounce) bottle chili sauce
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1/3 cup white wine or chicken broth
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1/4 cup olive or vegetable oil
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10 cloves garlic, minced
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4 1/2 teaspoons dried basil
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1/2 teaspoon salt
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1/8 teaspoon pepper
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8 chicken thighs
DIRECTIONS
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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.
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Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with some of the reserved marinade. Turn; grill 10 minutes longer or until the chicken juices run clear, basting frequently.
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