Ingredients :
- 1 bottle (12 ounces) chili sauce
- 1/3 cup white wine or chicken broth
- 1/4 cup olive oil
- 4 1/2 tsp dried basil
- 1/2 tsp salt
- 1/8 tsp pepper
- 6 to 8 garlic cloves, minced
- 8 bone in chicken thighs (4 ounces each)
Method :
- In a large resealable plastic bag, combine the first 7 ingredients.
- Remove 1/3 cup for basting.
- Cover and refrigerate.
- Add chicken to bag.
- Seal and turn to coat.
- Refrigerate 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 of the reserved marinade.
- Turn.
- Grill 10 minutes longer or until a meat thermometer reads 180°.
- Baste frequently with reserved marinade.
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