Bloody mary chicken

If you like bloody mary’s (I do) and chicken (yep, and me) you will like these. Another recipe from my USA collection.

Bloody mary chicken

Serves: 2-3

Time: 1 hour

Ingredients:

Chicken:
500g free range chicken thighs and drumsticks
2 tbsp salt
1 tbsp chilli powder
1 tsp freshly ground black pepper
1 tsp onion granules
1 tsp garlic granules
1 tsp soft brown sugar
1/2 tsp cayenne pepper

Sauce:
340ml tomato juice
3 tbsp Worcestershire Sauce
3 tbsp hot sauce (make your own or shop bought works ok)
Juice of 1 lemon
1 tsp salt

Method:
Mix together the rub using all of the dry ingredients above. Rub this into the chicken, put in a zip-lock bag and put in the fridge for a few hours, or 30 minutes minimum.

Preheat oven to 180 degrees centigrade.

Once sufficiently seasons scorch the chicken on a very hot griddle pan ’til nicely marked or charred (see pic), transfer to roasting dish. Mix all the sauce ingredients together then pour over. Roast in the oven for 20-25 minutes. Serve as is, or with a peppery salad if you must.