Texas Pete® Sultry Grilled Chicken

  • INGREDIENTS:
  • 2 1/2 cups Texas Pete® Original Hot Sauce
  • 2 Tbsp Finely chopped garlic
  • 4 oz. Olive oil
  • 1 tsp Kosher salt
  • 1 tsp Pepper
  • 2 lbs. Boneless chicken tenders or Thighs
  • 2 Tbsp Olive oil
  • 2 Tbsp Chopped garlic
  • 2 – 26 oz. jars Marinara sauce (prepared)
  • 3/4 cup Texas Pete® Original Hot Sauce
  • 2 cups Kalamata olives, drained, roughly chopped
  • 3 Tbsp Red wine vinegar
  • 1 tsp Pepper
  • For garnish Chopped fresh parsley
  • PREPARATION:
  • 1. Combine Texas Pete Original Hot Sauce, 2 tbsp. chopped garlic, 1/4 cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade.
  • 2. Place chicken in large, sealable container or bag.  Add marinade and  allow  to coat.
  • 3. Refrigerate 48 hours.
  • 4. Drain chicken before cooking.  Discard marinade.
  • 5. Grill chicken until internal temperature reaches 165 degrees. Alternatively, bake chicken at 400 degrees for 40 to 50 minutes or until internal temperature reaches 165 degrees.
  • 6. To make sauce, saute garlic in olive oil until fragrant.  Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, 3/4 cup Texas Pete Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper.   Simmer for 15 minutes to allow flavors to blend.  Top cooked chicken with sauce.  Garnish with chopped parsley.

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