Green Tabasco Marinade


Soaked, Slathered, and Seasoned

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

My friend and fellow Southern food lover Bill Smith is famous for his Green Tabasco Chicken. On a recent trip to his renowned restaurant, Crook’s Corner, in Chapel Hill, N. C., I had the pleasure of tasting it myself, and it inspired this simpler green Tabasco marinade. If you like this recipe, you’ll love his book, Seasoned in the South.

NotesGood for Soaking: chicken, wings, skirt steak, white fish, potatoes, chayote, corn, squash



Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free

Taste and Texturegarlicky, hot & spicy, sharp, smoky, tangy, winey

Type of Dishmarinades


  • One 5-ounce bottle Tabasco Green Pepper Sauce or other green hot pepper sauce
  • 1 cup dry white wine
  • ½ cup bacon drippings or melted butter
  • 5 cloves garlic, smashed
  • Zest and juice of 1 lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 small jalapeno pepper, seeded and minced


  1. In a small nonreactive bowl, whisk together the Tabasco sauce and wine. Set over low heat, and gradually whisk in the bacon drippings. Add the garlic, lemon juice and zest, salt, pepper, and jalapeno. Mix until well blended. The marinade will keep, tightly covered, in the refrigerator for up to 2 days.


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