Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], 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.

Target recipe: in a glass baking dish combine together the first six ingredients. add chicken and mix well using your hands to coat the chicken in this juice-masala mixture. cover and marinate for atleast 2 hours in the refrigerator. prepare the grill for grilling. boil the marinade without the chicken for 10 minutes in a pan. now, alternately grill on skewers the chicken and vegetables. grill 15 cm from medium-hot coals for 15-20 minutes or until done. remember to turn and baste often with the marinade. this way the chicken and veggies won't dry up totally and the juices will make it all the more tantalisingly aromatic and delicious for you. enjoy!