4 large or 6 to 8 small servings


  • 2 garlic cloves, peeled and minced
  • 1½ cups commercial tomato-base chili sauce
  • ½ to ¾ cup cider or red wine vinegar, or 4 to 6 tablespoons each
  • 1 to 2 teaspoons freshly grated peeled horseradish root,
  •   or 1½ tablespoons prepared horseradish
  • 1/8 teaspoon dry mustard
  • Pinch of light or dark brown sugar or to taste (optional)
  • Cayenne pepper or hot pepper sauce to taste
  • 4 chicken breasts, each split in half, skin removed, if desired,
  •    or 4 boneless chicken breasts, each split in half
  •    or 4 to 8 split chicken breasts (bone-in)
  •   or 4 to 8 boneless chicken half-breasts
  • Salt and freshly ground black or white pepper to taste


In a deep medium bowl, combine the first 6 to 7 ingredients, blending well; reserve ½ to 3/4 cup marinade and set aside.  Add chicken pieces to marinade in bowl, coating each piece well with marinade.  Cover and marinate chicken in refrigerator for 30 to 60 minutes.  Drain chicken from marinade, discarding marinade.  Arrange chicken breast pieces, bone-side down, on a barbecue grill rack, about 10 inches above medium coals (ash gray and glowing) or gas grill set at low to medium temperature. Grill chicken, turning (over) and basting each piece frequently with reserved marinade, until chicken is fork tender and done, about 40 to 45 minutes total grilling time. Be careful not to burn chicken.   Season chicken with salt and pepper to taste after pieces have started to brown.  Arrange chicken pieces on a serving platter and garnish as desired.


Oven Method: Arrange chicken pieces, bone-side up, in a 13×9-inch baking dish or roaster.  Baste chicken liberally with marinade.  Bake, loosely covered with aluminum foil, in a preheated moderate oven (350'F.) for 35 minutes, turning chicken pieces once and basting occasionally with marinade. Uncover and continue baking, bone-side down,  about 10 to 15 minutes more or until chicken is fork tender and lightly browned. Proceed as previously directed for serving.


May also broil chicken pieces, if desired.  Arrange chicken pieces on a broiler rack in a broiler pan, about 6 to 8 inches from heat source; broil, basting chicken pieces frequently with reserved marinade, about 30 minutes, turning (over) chicken pieces frequently.


For chicken halves (whole small broiler chickens split in half vertically with breast, thigh, wing, and drumstick intact) , arrange chicken halves, well basted with marinade, bone-side down in a

13 x 9 x 2-inch baking dish.  Grill or broil or bake , uncovered, for 25 to 30 minutes.  Turn chicken halves (over) and continue baking an additional 20 to 30 minutes or until done, basting chicken halves frequently.  Garnish as previously directed.

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