Spicy Barbecue Marinade

A handful of ingredients are all you need for this marinade that kicks up flavor without much fat. There's a real zip to this chicken. You can make large batches of the marinade and freeze it so it's on hand when you're in the mood to grill chicken.


6 servings


1 1/2 cups chili sauce
1/2 cup red wine vinegar
4 1/2 teaspoons prepared horseradish
2 garlic cloves, minced
6 bone-in chicken breast halves (9 ounces each)


In a small bowl, combine the chili sauce, vinegar, horseradish and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.

Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 to 25 minutes on each side or until a meat thermometer reads 170°F (77°C), basting occasionally with reserved marinade.

Nutritional Information

1 chicken breast half (with skin removed) equals 261 calories, 4 g fat (1 g saturated fat), 102 mg cholesterol, 1,022 mg sodium, 17 g carbohydrate, trace fiber, 37 g protein. Diabetic Exchanges: 5 very lean meat, 1 starch.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map