Texas Pete® Charred Chicken with Lime Scented Habanero & Corn Salsa

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  • 2 tbsp. Texas Pete ® Original Hot Sauce
  • 1 lime – zest and juice
  • 5 roma tomatoes, diced
  • 1/2 red onion, chopped
  • 1/4 piece habanero pepper, minced
  • 2 ears corn, kernels removed
  • 2 tbsp. extra virgin olive oil
  • 3 tbsp. parsley, chopped
  • 3 tbsp. chives, chopped
  • 3 tbsp. cilantro, chopped
  • Salt and pepper to taste


  • 1 whole chicken, quartered
  • 1/2 cup extra virgin olive oil
  • 4 tbsp. thyme, chopped
  • Salt and pepper to taste

Products used in this recipe:

Texas Pete® Original Hot Sauce

Texas Pete® Original Hot Sauce
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  1. Combine all ingredients & gently fold together. Allow flavors to infuse for 45 minutes to an hour.


  1. Drizzle chicken quarters with oil and sprinkle with thyme, salt and pepper.
  2. Over medium high heat, grill chicken quarters 8-10 minutes on each side, or until internal temperature reaches 165° F.
  3. Remove chicken from grill, allow to rest 6-8 minutes and top with salsa.