Bloody Mary Chicken Recipe
Active Prep: 5 min
Cook: 40 min
- 6 boneless, skinless chicken thighs
- 1/2 cup premade Bloody Mary mix*
- 2 Tbsp. olive oil
- 1 Tbsp. lime juice
- 1 Tbsp. Worcestershire Sauce
- 1 Tbsp. Bloody Mary Rimming Spice, plus more to taste
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*Our favorite mix is Bloody Mary Mix from The Real Dill. You just need the tomato mixture—no need to add alcohol to the drink mix for this recipe!
In a large zip top bag, combine chicken thighs, Bloody Mary mix, olive oil, lime juice, Worcestershire Sauce, and 1 Tbsp. Bloody Mary Rimming Spice. Seal bag and gently massage to coat chicken. Marinate in the refrigerator for at least 30 min. or up to 12 hours. Preheat oven to 350 degrees. Place chicken on a greased baking sheet and cook for 40 min., or until internal temperature reaches 160 degrees. Alternatively, grill marinated chicken on a preheated grill with well-oiled grates for 7 to 10 min. per side, or until lightly charred and cooked through. Season chicken with additional Bloody Mary Rimming Spice to taste and serve.
Garnish with fresh dill or basil, serve with cooked orzo or bowtie pasta, slice to use in sandwiches, or shred chicken to use on salads with feta, cucumber, and fresh cherry tomatoes.
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