“Spice up your typical chicken with Texas Pete!”
READY IN:
1hr 5mins
SERVES:
5
YIELD:
2 pounds
UNITS:
US

Ingredients Nutrition

  • 2 12 cups texas pete original hot sauce (marinade)
  • 2 tablespoons finely chopped garlic (marinade)
  • 4 ounces olive oil (marinade)
  • 1 teaspoon kosher salt (marinade)
  • 1 teaspoon pepper (marinade)
  • 2 lbs boneless chicken tenders (marinade)
  • 34 cup texas pete original hot sauce (sauce)
  • 2 tablespoons olive oil (sauce)
  • 2 tablespoons chopped garlic (sauce)
  • 2 (26 ounce) jars marinara sauce (sauce)
  • 2 cups kalamata olives, drained, roughly chopped (sauce)
  • 3 tablespoons red wine vinegar (sauce)
  • 1 teaspoon pepper (sauce)
  • chopped fresh parsley (to garnish, sauce)

Directions

  1. 1. Combine Texas Pete Original Hot Sauce, chopped garlic, olive oil, kosher salt and pepper for marinade.
  2. 2. Place chicken in large, sealable container or bag. Add marinade and allow to coat.
  3. 3. Refrigerate 48 hours.
  4. 4. Drain chicken before cooking. Discard marinade.
  5. 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. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: