| Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes. |
| Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on broiler pan. |
| Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes. |
| Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken. |
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