Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], 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 raw chicken in a large plastic "ziplock-type: baggie. in a bowl, whisk together all remaining ingredients. reserve about 1/4-1/3 cup in a seperate container for basting. pour the rest over the chicken. seal bag and "squish: around to coat. refridgerate for at least 4 hours (longer if you have time); turning bag once halfway through marinating time. remove chicken to hot grill; discard marinade that raw chicken was inches grill chicken over hot grill, and brush with reswerved marinade. grill for 3-5 minutes on each side (depending on type and size of chicken pieces) or until juices run clear.