Sultry Grilled Chicken Recipes

TEXAS PETE® SULTRY GRILLED CHICKEN

Steps:

• Combine Texas Pete Original Hot Sauce, 2 tablespoons chopped garlic, 1/4 cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade.
• Place chicken in large, sealable container or bag. Add marinade and allow to coat.
• Refrigerate 48 hours.
• Drain chicken before cooking. Discard marinade.
• 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.
• To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, 3/4 cup Texas Pete Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.

MAKE-AHEAD GRILLED CHICKEN

Steps:

• Preheat the oven to broil.
• Brush the chicken all over with oil and sprinkle with salt and pepper. Broil for 10 minutes; flip the pieces and broil until cooked a little less than medium well, another 10 minutes.
• When ready to finish the chicken, prepare a grill for high heat.
• Grill the chicken until the skin is crispy and has a good char, no more than 5 minutes per side (the center of the breasts should register 165 degrees F).

TEXAS PETEANDREG; SULTRY GRILLED CHICKEN

Steps:

• 1.Combine Texas Pete® Original Hot Sauce, 2 tbsp. chopped garlic, ¼ cup olive oil, 1 tsp kosher salt and 1 tsp 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°F. Alternatively, bake chicken at 400°F for 40 to 50 minutes or until internal temperature reaches 165°F. 6.To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, ¾ cup Texas Pete® Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.

MAPLE-BRINED GRILLED CHICKEN

Steps:

• Stir the maple syrup, garlic, thyme, 1 tablespoon salt, a generous grind of pepper and 3 cups of water together in a large bowl until the salt is dissolved. Add the chicken, making sure it's completely covered by the brine. Cover and refrigerate for 2 to 3 hours.
• Prepare an outdoor grill or grill pan for high heat.
• Drain the chicken and pat very dry. Lightly oil the grill grates and grill the chicken, flipping occasionally, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Serve with a salad, wedges of cornbread and/or your favorite barbecue sauce on the side.

SULTRY GRILLED CHICKEN

Steps:

• 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.