Chicken Marinated in Chili Sauce

• 12 ounces bottle chili sauce
• 12 cup red wine vinegar
• 1 tablespoon horseradish
• 1 -2 garlic clove, quartered
• 34 teaspoon salt
• 3 lbs broiler-fryer chickens, cut up

1. In a 13" x 9" baking dish, mix all ingredients except chicken.
2. Place chicken in marinade; cover and refrigerate chicken at least 2 hours, turning several times with tongs.
3. FOR BROILING: About 45 minutes before serving, preheat broiler.
4. Spray Pam on broiling pan and rack.
5. Then place chicken on rack in broiling pan; broil 35 minutes or until fork-tender, basting the chicken pieces with marinade and turning a few times with tongs.
6. Remove from broiler pan and serve right away.
7. FOR GRILLING: About 1 hour and 10 minutes before serving: Preheat grill to proper temperature; place chicken on grill over medium coals; grill 35 minutes or until chicken is fork-tender.
8. Baste chicken with marinade twice, once when first putting on fire and when turning over the chicken.
9. When done, serve right away.

chili sauce, red wine vinegar, horseradish, garlic, salt, chickens

Taken from www.food.com/recipe/chicken-marinated-in-chili-sauce-331404 (may not work)