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Categories:
sherry vodka vegetable juice horseradish sauce Tabasco sauce Worcestershire sauce celery salt onion flakes lemon chicken
Viewed: 17 - Published at: 3 years agoIngredients
- 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
Method
- Mix together the sherry, vodka, vegetable juice, horseradish sauce, tabasco, worcestershire sauce, celery salt, onion flakes & lemon juice.
- 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).
- 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.
- 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.
- Test if it is cooked by cutting a thigh in half; there should be no sign of pink.
- Rest the meat for 5 mins somewhere warm before eating.
- 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.
