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: (4 hours preparation includes the time to marinate the chicken.). -combine yogurt, soy sauce, lime juice, garlic, ginger and fresh parsley. add chicken chunks and refrigerate in a sealed container a few hours. -preheat grill. peel onions and cut into thick slices, also chunk peppers. -alternate chicken, onion and peppers onto bamboo skewers. remove excess marinade. -brush w/olive oil and season w/salt and pepper. grill approximately 10 minutes; turn once and cook until brown and cooked through. -serve over a bed of hot, cooked rice or fresh salad greens. you can even have as an appetizer with your favorite dipping sauces (bbq, honey-mustard, teriyaki, etc).