Bloody Mary BBQ Chicken recipe

By Charles Campion from Food from Fire: The Real Barbecue Book

This recipe works well indoors. Remember to grill the chicken pieces as gently as you can & then rest them for 5 mins.

The Bloody Mary marinade also works well with pork.

Serves: 6

Preparation time: overnight

Cooking time: 13 – 18 mins

Ingredients:

50ml dry sherry

75ml vodka

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

1 tbsp hot horseradish sauce

1 tsp celery salt

Juice of half a lemon

12 chicken thighs, on the bone

1) Mix together the sherry, vodka, vegetable juice, horseradish sauce, celery salt & lemon juice.

2) Roll the chicken thighs in the Bloody Mary mixture, cover the dish with cling film & leave in the refrigerator overnight (if pushed for time, a 4hr soak is the minimum).

3) Grill the chicken pieces over a gentle barbecue – that point when the coals go very grey & the flames are just a memory is perfect.

4) 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 mins.

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 reducing the remaining marinade in a saucepan until syrupy. Adjust the seasoning & add a dollop of honey. Hot-heads may wish to add a splash of chilli sauce.

http://www.bbc.co.uk/mobile/radio/radio2/food/bloodymarychicken/

Published July 8th, 2010 by Jordan. Article ref 46

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One Response to “Bloody Mary BBQ Chicken recipe”

1. Mark says:

   November 2, 2010 at 2:41 pm

   Hi,

   I just wanted to say a massive big thank you for the friendly service and advice which you provided last Saturday afternoon when we purchased a Weber 310 BBQ from you. You were certainly right about the benefits of the 310 over the 210 and we are absolutely delighted with the BBQ. In the last week we have had meals from it almost every night. We have also grilled vegetables very successfully, mushrooms and peppers are a particular success. The striking thing about the Weber BBQ is not only the way in which the food remains moist and succulent, but how much more tasty it is.

   Also giving Sue the roasting rack as we left was a very kind gesture and on Thursday I cooked the roast chicken with lemon balm from the Weber web site recipe which was fabulous.

   Finally, it is such a joy to finish cooking a meal on the gas BBQ and not having had a free sauna and ending up smelling like I have also been smoked like a kipper in the process of cooking!

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   Kind regards

   Mark