Prep 4 hrs
Cook 25 mins
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.
- 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
- 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.
This chicken is FANTASTIC!! I knew I was going to love this the minute I saw the recipe and it did not disappoint - what wonderful flavor! Just a little spicy but not overpowering, and you can really taste the celery flavor. I saved some marinade as you suggested, reducing it and adding just a little honey to make a sauce, then glaze the chicken with it at the end of the grilling time. I used this on boneless skinless breasts and we loved it - thanks for sharing a keeper!
It is hard to come up with something original to do to grilled chicken and this recipe did it. The flavor that the marinade gave the chicken was unique and flavorful without being overwhelming. ( I don't drink, so I was a little worried it would seem "boozy", but it didn't!) I actually marinated the chicken for 24 hours and it wasn't too much. I broiled in the oven for 4 minutes on each side and it was perfect.
Loved the flavor! I couldn't grill outside.....30 degrees in Florida with sideways blowing icy rain!!! Very disappointed I couldn't cook these my preferred method after marinating all day! Came home from work and resolved myself to cooking indoors. Still delicious!!! Plus quick and easy once they went in the oven. Made for Best of Tag 2010!