Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: poke the chicken parts with a fork, 3 or 4 times for each piece. pour the italian dressing (blended with the mustard if using) over the chicken in a non-reactive bowl and allow to marinate overnight, turning it at least once. grill the chicken pieces on a gas or charcoal grill using indirect heat for about 45 minutes. check a thigh with a fork -- it should be tender and not pink near the bone when done. note: you can generate indirect heat in a charcoal grill by laying a throw-away aluminum pan over the coals or, by moving the coals to one side of the grill.

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.