Grilled Bloody Mary Chicken |
|
 |
Prep Time: 240 Minutes Cook Time: 25 Minutes |
Ready In: 265 Minutes Servings: 6 |
|
I heard this recipe on Nigel Barden's recipe slot on BBC Radio 2's drive time show. He said it was from Charles Campion's Food from Fire – the real barbecue book. I have tweaked the marinade quite a bit - that part was fun, I just kept making Bloody Marys (and tasting them) til I got it perfect! While the directions below are for BBQ grilling, I have made this several times on the cooker grill and it is still delicious. I have also used the marinade with good effect for both pork and beef kebabs. Ingredients:
50 ml dry sherry |
75 ml vodka |
330 ml v8 vegetable juice (or use plain tomato juice & increase the celery salt to 2tsp) |
1 teaspoon horseradish sauce |
1/2 teaspoon tabasco sauce (or to taste) |
1 tablespoon worcestershire sauce |
1 teaspoon celery salt |
1 teaspoon onion flakes |
1 lemon, just the juice |
12 chicken thighs, boneless |
Directions:
1. Mix together the sherry, vodka, vegetable juice, horseradish sauce, tabasco, worcestershire sauce, celery salt, onion flakes & lemon juice.
2. 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).
3. 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.
4. 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.
5. Test if it is cooked by cutting a thigh in half; there should be no sign of pink.
6. Rest the meat for 5 mins somewhere warm before eating.
7. 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.
|
|