Texas Pete® Sultry Grilled Chicken

    Ingredients

    • 2 1/2 C Texas Pete® Original Hot Sauce
    • 2 Tbsp Garlic, finely chopped
    • 4 oz. Olive oil
    • 1 tsp Kosher salt
    • 1 tsp Pepper
    • 2 lbs. Boneless chicken tenders or Thighs
    • 2 Tbsp Olive oil
    • 2 Tbsp Garlic, chopped
    • 2 – 26 oz. jars Marinara sauce (prepared)
    • 3/4 C Texas Pete® Original Hot Sauce
    • 2 C Kalamata olives, drained, roughly chopped
    • 3 Tbsp Red wine vinegar
    • 1 tsp Pepper
    • Chopped fresh parsley, for garnish

    Directions

    YIELD:
    PORTION (Serving Size):

    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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