Texas Pete® Sultry Grilled Chicken


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Marinade
• 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
Sauce
• 3/4 cup Texas Pete® Original Hot Sauce
• 2 tbsp olive oil
• 2 tbsp chopped garlic
• 2 - 26 oz. jars marinara sauce (prepared)
• 2 cups kalamata olives, drained, roughly chopped
• 3 tbsp red wine vinegar
• 1 tsp pepper
• Chopped fresh parsley for garnish


Directions

1. Combine Texas Pete Original Hot Sauce, chopped garlic, olive oil, kosher salt and 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, the chopped garlic, marinara sauce, Texas Pete Original Hot Sauce, olives, red wine vinegar and pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.


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