1bottle 12 Ounces Chili Sauce	1/2 Teaspoon Salt
1/3 Cup Chicken Broth	1/8 Teaspoon Pepper
1/4 Cup Olive Oil	8 Chicken Thighs, About 4 Ounces
10 To 12 Garlic Cloves, Minced	-Each
4 1/2 Teaspoons Dried Basil

In a large resealable plastic bag, combine the first seven ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to cost. Chill for at least 2 hours.

Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with half the reserved marinade. Turn; grill 10 minutes longer or until the chicken juices run clear, basting frequently with the reserved marinade.