Grilling season is upon us - FINALLY! I thought the warm weather would never come - even now we still have some cool days here in the midwest. Grilling is great - not only does a grill make dinner quick but it's easy to cook an entire meal without heating up the kitchen. Also, fewer pots and pans to clean - always a plus in my house. Anyway - here is a great chicken recipe to try on the grill from one of my old Quick Cooking magazines.
1 bottle (12 oz) chili sauce
1/3 cup white wine or chicken broth - I prefer wine and if you know me you'd know why
1/4 cup olive oil
10 to 12 garlic cloves, minced (yes - 10 to 12 is correct)
4 1/2 tsps dried basil
1/2 tsp salt
1/8 tsp pepper
8 chicken thighs
In a large relsealable 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 - the longer the better.
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 chicken juices run clear, basting frequently.