Grilled Bloody Mary Chicken Food

GRILLED BLOODY MARY

Steps:

• Light a grill and set it up for direct heat or preheat a grill pan. Brush the grill grates with oil and arrange the tomatoes and lemons cut side down and grill over high heat until well browned on the bottoms, 4 to 5 minutes. Grill 3 of the celery stalks, turning occasionally, until the leaves are dark brown or black and the stalks are blistered in spots, 5 to 6 minutes. Grill the remaining 4 celery stalks just until the leaves are singed, about 1 minute.
• Transfer the tomatoes and fully grilled celery stalks to a food processor and let cool slightly. Squeeze 3 tablespoons of juice from the lemons and add it to the food processor; reserve the lemons. Add the Worcestershire, horseradish, sugar, 1 ½ teaspoons of salt and ½ teaspoon black pepper to the processor and process until as smooth as possible.
• Strain the Bloody Mary mix through a fine sieve into a liquid measuring cup, pressing on the solids; you should have at least 2 cups of mix. Season the mix with more lemon juice, salt and pepper, if desired.
• For each drink: In an ice-filled cocktail shaker, combine ½ cup Bloody Mary mix with 2 ounces of vodka; close and shake well. Pour the Bloody Mary into a tall ice-filled, garnish with a singed celery stalk and serve with Tabasco or Sriracha, for seasoning. Fill the cocktail shaker with clean ice before making each drink.

BLOODY MARY CHICKEN WITH A KICK

Steps:

• Place chicken breasts into a slow cooker.
• Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture.
• Cook on Low for 8 hours.

GRILLED BLOODY MARY CHICKEN

Steps:

• 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.

BLOODY MARY CHICKEN

Steps:

• Saute the chicken breasts in 2 tablespoons of the butter.
• When golden brown, remove them to the crockpot.
• Add the rest of the butter to the skillet and saute the onions and cook them until tender.
• Sprinkle the flour over the butter and onion mix to form a paste, then add the tomatoes, brown sugar, steak sauce, celery, and the Bloody Mary Mix.
• When heated through, pour the sauce over the chicken breasts in the crockpot.
• Cover and cook on LOW for 8 hours.
• Serve Chicken and sauce over hot cooked noodles.

SPOON-FED BLOODY MARY WITH GRILLED LEMON SKEWERS

Steps:

• 8 large toothpicks or small skewers
• 4 celery stalks, cut in 1/2
• On a prepared grill or grill pan, grill the lemon wedges until lightly browned. Skewer the lemons onto toothpicks or skewers and set aside.
• In a blender or food processor, puree together the tomatoes, jalapenos, Worcestershire sauce and hot sauce. Season to taste with salt and pepper. You should have about 3 1/2 cups.
• Pour the tomato mixture into a large pitcher and chill in the refrigerator until ready to serve.
• Season the celery and fennel or cucumber and tomato with salt and and pepper, to taste, and toss to combine. Place a bit of the veggie mixture into each of 8 martini glasses.
• Pour 1-ounce of chilled vodka over the vegetable mixture. Top with the spiced tomato mixture and garnish with a grilled lemon wedge and half of a celery stalk. Serve with a teaspoon.

BARBECUE BLOODY MARY

Steps:

• Mix all the ingredients except for the lemon and garnishes into a cocktail shaker with ice. Combine well.
• Rim the edge of the glasses with a lemon. Dip into dry rub. Pour the Bloody Mary into the glasses filled with ice. Garnish each with a jalapeno.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

MESA GRILL'S SPICY BLOODY MARY

Steps:

• Combine all ingredients in a small pitcher, pour into 2 large glasses filled with ice and garnish with celery spears and slivers of jalapenos.

BLOODY MARY CHICKEN (CROCK POT)

Steps:

• Place chicken in crock pot.
• Pour mix over and cook on low for 8 hours.
• Serve with rice or noodles.

SLOW COOKER BLOODY MARY CHICKEN

Steps:

• Rinse chicken with cold water and pat dry with paper towels. Remove any fat from the chicken and place in the slow cooker.
• Pour the Bloody Mary mix over the chicken breasts and add the chopped vegetables. Cook on low for 8 hours. Serve with rice or hot noodles.

BLOODY MARY MARINADE

Steps:

• Combine all ingredients in a medium sized glass bowl.
• Tightly cover and refridgerate for up to 5 days.