Best Texas Pete Sultry Grilled Chicken Recipes

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TEXAS PETEANDREG; SULTRY GRILLED CHICKEN



Texas Peteandreg; Sultry Grilled Chicken image

Provided by Food Network

Number Of Ingredients 13

2 ½ cups Texas Pete® Original Hot Sauce
2 Tbsp finely chopped garlic
4 oz. olive oil
1 tsp Kosher salt
1 tsp pepper
2 lbs. boneless chicken tenders or thighs
2 Tbsp olive oil
2 Tbsp chopped garlic
2 - 26 oz. jars marinara sauce (prepared)
¾ cup Texas Pete® Original Hot Sauce
2 cups kalamata olives, drained, roughly chopped
3 Tbsp red wine vinegar
For garnish chopped fresh parsley

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.

TEXAS CHICKEN



Texas Chicken image

This my copycat of one of K.C. Masterpiece Restaurant's chicken recipes. I added the ranch dipping sauce. It's very basic but has a lot of flavor, also a very filling low carb recipe for those of you who subscribe to such diets.

Provided by goose3369

Categories     Chicken Breast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 4

1 boneless skinless chicken breast
2 slices roast beef
1/4 cup Frank's red hot sauce
1 slice cheddar cheese (sharp of mild)

Steps:

  • Marinade chicken in Franks Red Hot sauce.
  • Bake chicken breast (I use an indoor grill).
  • When the chicken is very close to done top with more Franks sauce and top with roast beef and cook till beef is warm through out.
  • Top with cheese and melt under broiler.
  • Ranch dipping sauce.
  • Ranch dressing
  • Cayenne pepper to taste.
  • Serve with more Franks if desired.

Nutrition Facts : Calories 352, Fat 15.7, SaturatedFat 8.1, Cholesterol 138.1, Sodium 1772.4, Carbohydrate 1.4, Fiber 0.2, Sugar 0.9, Protein 49.7

MAKE-AHEAD GRILLED CHICKEN



Make-Ahead Grilled Chicken image

This recipe delivers the smoky crispness of grilled chicken without the long wait by the coals, making it perfect for backyard cookouts. You pre-cook the meat in the broiler early in the day, then finish it on the grill just before serving.

Provided by Food Network

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 3

6 pieces chicken, a combination of breasts and thighs (skin on, bone in)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper

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).

DEEP IN THE HEART OF TEXAS BACKYARD BARBEQUE CHICKEN



Deep in the Heart of Texas Backyard Barbeque Chicken image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 32

1 whole chicken (3-4 pounds) cut into quarters
1 tablespoon vegetable oil
Salt
Black pepper
Dried thyme, to taste
Crushed red bell pepper flakes, to taste
3 cups barbeque sauce
Country Greens-Cornbread Pan Stuffing, recipe follows
Peach-Jalapeno Chutney, recipe follows
For the Greens:
4 pounds fresh collard greens
1 smoked ham hock
8 cups chicken stock, plus 2 to 3 cups more, if needed
1 large onion, peeled and kept whole
2 dried red chiles
1 teaspoon cracked black pepper
Salt
Pepper vinegar, to taste
For the cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 extra large eggs, lightly beaten
1/4 cup unsalted butter, melted (or melted bacon grease)
5 ripe peaches
1 tablespoon finely diced ginger
1 tablespoon sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice

Steps:

  • Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside.
  • A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill.
  • At this point, add water soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8 to 10 minutes. If the smoke dies down, add another handful of hickory chips.
  • Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent burning in 1 area of the grill.
  • Remove barbequed chicken from grill to a platter and serve family style with bowls of Country Greens-Cornbread Pan Stuffing and Peach-Jalapeno Chutney. You may find 1 whole chicken is just not enough to satisfy "A Big Texas Appetite."
  • To prepare the collard greens, pick through the greens, discarding any large stems and brown or yellow leaves. Wash thoroughly to remove all grit. With a knife, cut the greens into bite-sized pieces.
  • Place the ham hock, onion, chiles and pepper in a large pot over medium-high heat and add enough stock to cover by 1-inch. Bring to a boil. Then reduce the heat to medium-low, cover and simmer for 45 minutes.
  • Add the greens in 4 batches, stirring each batch down until wilted and submerged in the liquid. If needed, add more stock to keep the greens covered by 1-inch. Increase the heat, to medium and simmer, 40 to 60 minutes. The length of cooking time depends on the age of the greens; the older the greens, the longer it takes to tenderize them. The liquid (potlikker) should be reduced by 3/4. Remove the ham hock, pull the meat from bones and cut into medium dice. Add back to greens. Remove onion, chop fine and add back to greens. Season with pepper vinegar. Combine with the cornbread and keep warm!
  • Cornbread:
  • Preheat oven to 425 degrees F.
  • Grease a 10-inch cast iron skillet and place in oven.
  • Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, eggs and butter. Stir with a few rapid strokes until dry ingredients are just moistened.
  • Pour batter into hot pan. Place in the oven and bake for 20 to 25 minutes or until edges are light brown and bread is firm. Remove from oven and let cool. With a knife cut cornbread into 1-inch dice.;
  • Peel and pit all peaches. Medium dice 3 peaches, place in a bowl and set aside.
  • Puree the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger, sugar, cinnamon, and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.

TEXAS PETE® SULTRY GRILLED CHICKEN



Texas Pete® Sultry Grilled Chicken image

Make and share this Texas Pete® Sultry Grilled Chicken recipe from Food.com.

Provided by Texas Petereg

Categories     Chicken

Time 1h

Yield 2 pounds

Number Of Ingredients 14

2 1/2 cups Texas Pete® Original Hot Sauce
2 tablespoons finely chopped garlic
4 ounces olive oil
1 teaspoon kosher salt
1 teaspoon pepper
2 lbs boneless chicken tenders or 2 lbs chicken thighs
2 tablespoons olive oil
2 tablespoons chopped garlic
2 (26 ounce) jars marinara sauce (prepared)
3/4 cup Texas Pete® Original Hot Sauce
2 cups kalamata olives, drained, roughly chopped
3 tablespoons red wine vinegar
1 teaspoon pepper
for garnish chopped fresh parsley

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.

Nutrition Facts : Calories 2054.3, Fat 118.9, SaturatedFat 20.1, Cholesterol 307.3, Sodium 6108.2, Carbohydrate 130.4, Fiber 26.9, Sugar 74, Protein 113.7

MAPLE-BRINED GRILLED CHICKEN



Maple-Brined Grilled Chicken image

Brining chicken in a mixture of maple syrup, garlic, thyme, pepper and salt keeps it moist and flavorful during grilling. A salad, cornbread and barbecue sauce round out this family-friendly meal.

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon pure maple syrup
3 cloves garlic, smashed
Small bunch fresh thyme sprigs
Kosher salt and freshly ground black pepper
2 pounds bone-in chicken pieces, such as legs, thighs and breasts, halved
Olive or vegetable oil for brushing the grill grates
Serving suggestions: green salad, cornbread and/or your favorite barbecue sauce

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.

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