Chili Sauce Chicken

• 1 (12 ounce) bottle chili sauce
• 1/3 cup chicken broth
• 1/4 cup olive oil
• 10 -12 garlic cloves, minced
• 4 1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• hot sauce (to taste and optional)
• 8 bone-in chicken thighs

1. In a resealable plastic bag, combine the first seven ingredients.
2. If adding hot sauce, add it to the above mixture.
3. Keep about 1/3 cup for basting and refrigerate.
4. Add chicken to bag, seal and turn to coat.
5. Chill for at least 2 hours.
6. Grill, covered, skin side down, over medium heat for 20 minutes.
7. Baste with half the reserved marinade.
8. Turn and grill 10 minutes longer or until the chicken juices run clear, basting frequently with reserved marinade.
9. If making for OAMC, put sauce for basting in a seperate freezer bag.
10. Attach to freezer bag with chicken in and freeze.
11. When ready to cook, pull from freezer and let thaw in fridge.
12. Following cooking intrustions above.

chili sauce, chicken broth, olive oil, garlic, basil, salt, pepper, hot sauce, chicken

Taken from www.food.com/recipe/chili-sauce-chicken-325580 (may not work)