Ingredients:
1 1/2 cups chili sauce
3/4 cup red wine vinegar
1 1/2 tablespoons horseradish sauce
2 small cloves garlic, halved
1 teaspoon salt
4 chicken breasts, with bones

Directions:
Mix chili sauce, vinegar, horseradish sauce, 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 an hour.
Preheat grill or broiler. Remove chicken from marinade; discard marinade. 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.