Recipe courtesy of Texas Pete

Texas Peteandreg; Sultry Grilled Chicken

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  • Level: Easy
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2 ½ 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

2 Tbsp olive oil

2 Tbsp chopped garlic

2 - 26 oz. jars marinara sauce (prepared)

¾ cup Texas Pete® Original Hot Sauce

2 cups kalamata olives, drained, roughly chopped

3 Tbsp red wine vinegar

For garnish chopped fresh parsley


  1. 1.Combine Texas Pete® Original Hot Sauce, 2 tbsp. chopped garlic, ¼ 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°F. Alternatively, bake chicken at 400°F for 40 to 50 minutes or until internal temperature reaches 165°F. 6.To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, ¾ 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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