easy bloody mary marinated chicken

It’s no secret how much I love my bloody mary tri tip recipe; and since not all of my kiddos are tri tip fans (gasp, I know); I thought it was only fitting to create a marinade for grilling chicken in the same way.

And in this case, I decided to take a little shortcut thanks to my favorite fever tree pre-made bloody mary marinade, just to make things a little easier on crazy weeknights.

But don’t let the ease fool you. The flavor is jam packed and perfect.

I especially enjoy it over my soy noodles, some sliced cucumbers, shallots, jalapenos, fresh mint, peanuts, and sesame seeds. And perhaps a splash of nouc cham. But that’s just me.

Ingredients:

2lbs chicken breast

1 Tbsp avocado oil

2 Tbsp horseradish

1 Tbsp paprika

1 Tbsp celery salt

2 tsp granulated garlic

1 Tbsp worcestershire sauce

1 bottle fever tree bloody mary mix

1 bottle mexican beer

2 Tbsp pickle de gallo

1 Tbsp pickle de gallo brine

avocado oil spray

Directions:

Whisk together all marinade ingredients.

Add chicken to marinade and let sit in the fridge for 8 hours before grilling.

Preheat grill to medium high.

Remove chicken from marinade and pat dry.

Spray grill and chicken with avocado oil.

Grill until chicken registers 165 degrees, turning occasionally until done and to prevent burning.