This recipe elevates grilled chicken with a tangy and zesty horseradish glaze, perfect for a flavorful and satisfying meal.
Combine the ketchup, chili sauce, horseradish, minced garlic, and salt in a mixing bowl.
Mix thoroughly to ensure the flavors are well combined.
Reserve half of the glaze in a separate container for basting.
Keep the reserved glaze covered to prevent contamination.
Place the chicken breasts in a ziploc bag and pour the remaining glaze over them. Seal the bag and marinate for 30 minutes in the refrigerator.
Massage the bag gently to ensure the chicken is evenly coated.
Preheat the grill to medium-high heat. Remove the chicken from the marinade and place it on the grill.
Oil the grill grates to prevent sticking.
Grill the chicken for about 5 minutes on each side, basting with the reserved glaze during the last few minutes of cooking.
Use a meat thermometer to check for doneness (165°F or 74°C).
Serve the grilled chicken hot, garnished with fresh herbs if desired.
Pair with your favorite side dishes for a complete meal.
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