Grilled chicken in spicy sauce

Votes: 1

Time: 8 hours 50 minutes
Complexity: easily
Servings: 6

This recipe works well with either chicken breast or juicier boneless thighs. Marinate the chicken for two days in a spicy, herb-infused sauce, then grill or bake. Serve with a savory olive sauce and garnish with fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups Texas Pete hot sauce
2 tablespoons finely chopped garlic
120 ml olive oil
1 teaspoon of salt
1 teaspoon black pepper
900 g of boneless chicken breasts or thighs
2 tbsp. l. olive oil
2 tablespoons of crushed garlic
2 jars of 750 g. marinara sauce
3/4 cup Texas Pete hot sauce
2 cups Kalamata olives, drained and coarsely chopped
3 tablespoons red wine vinegar
Chopped parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, hot sauce, wine vinegar, Kalamata olives, black pepper

Cooking the dish according to the recipe:

For the marinadeIn a large bowl, combine Texas Pete hot sauce, 2 tablespoons minced garlic, 1/4 cup olive oil, 1 teaspoon salt, and 1 teaspoon black pepper. Place the chicken in a large container or zip-lock bag. Add the marinade and toss to coat. Refrigerate for 48 hours.

Note

Texas Pete's ready-to-use sauce is a cayenne-based sauce that adds a rich flavor and distinctive aroma to any dish, reminiscent of Southern American cuisine.
Remove the chicken from the marinade. Discard the marinade.

Grill the chicken until the internal temperature reaches 165°F (74°C). Alternatively, bake the chicken in the oven at 400°F (200°C) for 40-50 minutes or until the internal temperature reaches 165°F (74°C).
To prepare the sauceSauté the garlic in olive oil until fragrant. Add 2 tablespoons olive oil, 2 tablespoons minced garlic, 3 pounds marinara sauce, 3/4 cup Texas Pete hot sauce, 2 cups olives, 3 tablespoons red wine vinegar, and 1 teaspoon black pepper. Simmer for 15 minutes to allow the flavors to meld.
Pour the sauce over the cooked chicken. Sprinkle with chopped parsley.

Categories:

recipe / Backyard Recipes / Summer dishes / Dinner / Main courses / Bird / Grill, barbecue / Easy Grill Recipes / Grilled chicken / Grilled poultry / American cuisine