Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large ziploc bag,combine the first 15 ingredients,mix well. reserve 1/3 cup for basting and refrigerate. add chicken to remaning marinade and turn to coat. seal bag,refrigerate overnight. drain and discarde marinade. grill chicken uncovered over medium heat for 3 minutes on each side. baste with reserved marinade. continue grilling 6-8 minutes or until juices run clear,basting and turning several times.

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.