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Grilled Bloody Mary Chicken

Grilled Bloody Mary Chicken

Cooking Time

Preparation Time : 240

Cook Time : 25

Total Time : 265


Serves 6

  • 50ml dry sherry

  • 75ml vodka

  • 330ml V8 vegetable juice (or use plain tomato juice & increase the celery salt to 2tsp)

  • 1teaspoon horseradish sauce

  • 1⁄2 teaspoon Tabasco sauce (or to taste)

  • 1tablespoon Worcestershire sauce

  • 1teaspoon celery salt

  • 1teaspoon onion flakes

  • 1 lemon , just the juice

  • 12 chicken thighs, boneless


  • 01

    Mix together the sherry, vodka, vegetable juice, horseradish sauce, tabasco, worcestershire sauce, celery salt, onion flakes & lemon juice.

  • 02

    Roll the chicken thighs in the Bloody Mary mixture, seal in a zip-loc bag & leave in the refrigerator overnight (if pushed for time, a 4hr soak is the minimum).

  • 03

    If cooking outdoors - Grill the chicken pieces over a gentle barbecue – that point when the coals go very grey & the flames are just a memory is perfect.Start the meat with the skin-side down & leave for about 5-8 mins, then turn & keep a watchful eye in case they burn. They will take a further 8-10 minutes.

  • 04

    Of if cooking indoors - Preheat grill to high, line pan with foil and cook thighs on a rack for 8-10 minutes per side, starting with skin side down.

  • 05

    Test if it is cooked by cutting a thigh in half; there should be no sign of pink.

  • 06

    Rest the meat for 5 mins somewhere warm before eating.

  • 07

    You can make your own red sauce by boiling the remaining marinade in a saucepan and reducing until syrupy. Adjust the seasoning & add a dollop of honey. Excellent served with steamed rice and green salad.



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