Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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: place white wine, shallots and tarragon in a saucepan and reduce until about half of the liquid is gone. stir in dijon mustard, honey, salt and pepper. (i used nature's seasoning, personal preference). cover chicken with sauce and let it marinade 30 minutes to 2 hours in fridge. grill (or broil) until fully cooked. **if you do not want to use white wine, you can use apple cider -- .