Grilled Bloody Mary Chicken

• 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

1. Mix together the sherry, vodka, vegetable juice, horseradish sauce, tabasco, worcestershire sauce, celery salt, onion flakes & lemon juice.
2. 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).
3. 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.
4. 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.
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 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.

sherry, vodka, vegetable juice, horseradish sauce, tabasco sauce, worcestershire sauce, celery salt, onion flakes, lemon, chicken

Taken from www.food.com/recipe/grilled-bloody-mary-chicken-439030 (may not work)