Author Notes
Heat up your grilled chicken with heat and flavor with Texas Pete being the star of the ingredient list! —Texas Pete
Ingredients
- Marinade
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2 1/2 cups
Texas Pete Original Hot Sauce
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2 tablespoons
finely chopped garlic
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4 ounces
olive oil
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1 teaspoon
kosher salt
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1 teaspoon
pepper
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2 pounds
boneless chicken tenders or thighs
- Sauce
-
3/4 cup
Texas Pete Original Hot Sauce
-
2 tablespoons
olive oil
-
2 tablespoons
chopped garlic
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2-26 ounces
jars marinara sauce (prepared)
-
2 cups
kalamata olives, drained, roughly chopped
-
3 tablespoons
red wine vinegar
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1 teaspoon
pepper
-
chopped fresh parsley for garnish
Directions
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Combine Texas Pete Original Hot Sauce, chopped garlic, olive oil, kosher salt and pepper for marinade.
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Place chicken in large, sealable container or bag. Add marinade and allow to coat
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Refrigerate 48 hours.
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Drain chicken before cooking. Discard marinade.
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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.
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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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