Grilled Bloody Mary Chicken Recipes

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.

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.

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.