Ingredients
1 bottle (12 ounces) chili sauce1/3 cup white wine or chicken broth1/4 cup olive oil10 to 12 garlic cloves, minced4-1/2 teaspoons dried basil1/2 teaspoon salt1/8 teaspoon pepper8 bone-in chicken thighs (about 3 pounds)
Preparation
In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade.
