Recipes:
# All-Season Grilled Chicken
## INGREDIENTS
* 1½ cups chili sauce
* ¾ cup red-wine vinegar
* 1½ tablespoons prepared horseradish
* 2 small cloves garlic, halved
* 1 teaspoon salt
* 4 bone-in chicken breasts (6 ounces each)
**SERVES 4**
## Make Ahead
Prepare large batches of marinade ahead of time, then freeze in recipe-size amounts to have on hand whenever you’re ready to fire up the grill!
## VARIATION
For a less spicy sauce, use ketchup instead of the chili sauce and omit the horseradish.
## DIRECTIONS
**1.** Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve ½ of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.
**2.** Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on broiler pan.
**3.** 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.
**4.** Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.
## Make It Quicker
* Cut marinated chicken into nuggets for quick-cooking kebabs. Then add chunks of onion, bell peppers, mushrooms or any other vegetable to the skewers. Grill as recipe directs but reduce cooking time to about 15 minutes.
* Precooking the chicken in the microwave will save time. Cover chicken with plastic wrap; microwave on HIGH for about 5 minutes.
