Wednesday, July 18, 2012

Chili Sauce Chicken ***

Wow.  This sauce was amazing!  It's kind of strange, because it almost has a Chinese five-spice flavor to it.  That's a good thing in my book, since I love me some five spice.  We used boneless skinless thighs with no problem.  Both kids cleaned their plates and asked for seconds.  Definitely a keeper for us!

(Andrew&Elliott’s Mom ~ Nicci ~ via

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (4 ounces each)

In a large resealable plastic bag, combine the first seven ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Chill for at least 2 hours. Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with half the reserved marinade. Turn; grill 10 minutes longer or until a meat thermometer reads 180°, basting frequently with reserved marinade. Yield: 8 servings.

1 comment:

gluten free said...

If you notice, bottled Thai sweet chilli sauce normally contained a starch thickener. You can go either way.