Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a small skillet toast caraway, coriander and cumin seeds over medium heat for about 5 minutes. cool and then grind seeds and the crushed red pepper in mortar with pestle. add oil and garlic and grind to a smooth paste. stir in paprika and salt. pour spice mixture into a small bowl or cup and stir oil, lime juice and peel into mixture. spread mixture over chicken quarters and place in a plastic bag or non-metallic dish for marinating in the refrigerator. marinate, turning occasionally for 4-6 hours or overnight. prepare grill using medium low heat. remove chicken from marinade, discarding any marinade. grill chicken until cooked throughly about 45 minutes to 1 hour, turning occasionally.

Target recipe: 1. combine texas pete original hot sauce, chopped garlic, olive oil, kosher salt and 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, 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.