This versatile spicy-sweet sauce is the perfect addition to any summer grilling menu. Mix up a batch to use as a spur-of-the-moment marinade, glaze, dip or spread.
Three uses for chili sauce
In a glass dish, coat 4 chicken thighs (about 1 1/2 pounds) with 1 cup sauce; refrigerate 2 to 3 hours. Remove chicken from marinade and grill over indirect heat until browned and cooked through, about 35 minutes, turning often. (Or, transfer thighs to a rimmed baking sheet and bake at 400 degrees until browned and cooked through, about 30 to 35 minutes, flipping once.)
In a large pot, cover 3 pounds of pork spareribs with water and bring to a boil over medium heat. Reduce heat and simmer until tender, about 1 1/2 hours. Drain and grill ribs over indirect heat, brushing with sauce (about 1 cup total) and flipping every 4 minutes, until ribs are browned, about 15 minutes.
Spoon over thinly sliced grilled or pan-seared skirt steak. Or spread on hamburgers or pulled-pork sandwiches.