1 (12 oz.) bottle chili sauce
1/2 c. red wine vinegar
1 tbsp. horseradish
1 garlic clove, quartered
1 tsp. salt
1 (3 lb.) broiler fryer, cut up

In 9"x13" baking dish mix all ingredients but chicken. Place chicken in marinade, cover and refrigerate chicken at least 2 hours, turning pieces occasionally. Preheat broiler as manufacturer directs. Place chicken on rack in broiler pan. Broil 35 minutes or until fork tender, basting chicken with marinade. Turn occasionally with tongs. Chicken may also be grilled.