Texas Pete® Sultry Grilled Chicken
photo by Texas Petereg
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
2 pounds
ingredients
- 2 1⁄2 cups Texas Pete® Original Hot Sauce
- 2 tablespoons finely chopped garlic
- 4 ounces olive oil
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 lbs boneless chicken tenders or 2 lbs chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons chopped garlic
- 2 (26 ounce) jars marinara sauce (prepared)
- 3⁄4 cup Texas Pete® Original Hot Sauce
- 2 cups kalamata olives, drained, roughly chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon pepper
- for garnish chopped fresh parsley
directions
- Combine Texas Pete Original Hot Sauce, 2 tablespoons chopped garlic, 1/4 cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade.
- Place chicken in large, sealable container or bag. Add marinade and allow to coat.
- Refrigerate 48 hours.
- Drain chicken before cooking. Discard marinade.
- 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.
- 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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RECIPE SUBMITTED BY
Texas Petereg
United States