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 | Mix chili sauce, vinegar, horseradish, garlic & salt in a bowl. Reserve half of the marinade. |
| Add chicken to the bowl, turn to coat. |
| Cover, marinade in refrigerator for about 5 minutes. |
| Pre heat grill or broiler. Remove chicken from marinade and discard marinade in a bowl. |
| Place chicken on grill or on broiler pan. |
| Grill or broil chicken, turning and basting frequently with half the reserve marinade, until juice run clear when meat is pierced with a knife, about 30 minute. |
| Heat remaining reserved marinade in a small saucepan, stirring occasionally. Server hot alongside chicken. |
| For a less spicy sauce, use ketchup instead of chili sauce and omit the
horseradish. |
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