Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all ingredients, except for the chicken, in a large bowl. add the chicken and toss well in the marinade to coat. cover and marinate from 4 hours to overnight in the refrigerator, turning occasionally. bring to room temperature before grilling. grill 3 inches from the heat source, 4-5 minutes per side or until cooked through. *be careful when grilling skinless chicken breasts that they don't dry out. remove to a plate and let sit for 5 minutes before serving.

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.