Bloody chicken mary



For 5-10 persons
Preparation: 60 min.
Cooking: 15 min.
BBQ temperature: 180°C
Core temperature: 74°C


  • Open barbecue or grill
  • Charcoal, briquettes or pellets
  • Firecrackers
  • Long wooden skewers


  • Add savory garnishes to suit your creativity, for example, grilled green asparagus, a baked-out slice of breakfast bacon, grilled shrimp or roasted peppers.


  • Make your own smoked tomato juice from 1 kilo of tomatoes, which you smoke for half an hour at 90°C. Purée and you’re done!

Step by step

Step 1: Preparations

Cut the chicken thigh fillet into 2 cm cubes. Rub with the rub and refrigerate for at least 15 minutes. Cut the spring onion into 2 cm pieces, the limes into 6 wedges each. Wash the tomatoes and peel the celery stalks with a peeler until the tender interior remains. Keep the young inner stalks with foliage whole for garnishing later and cut the rest into 2-inch pieces. Season the tomato juice with lime juice, Worcestershire sauce, California Hot Sauce, salt and pepper. Place in the refrigerator. Fire up the barbecue to 180 ̊C.

Step 2: Grill

Prick a lime wedge first and then alternately chicken, tomatoes, pieces of spring onion and celery on a wooden skewer.
Place the chicken skewers on the grill and cook until the chicken has a core temperature of 74 ̊C. When doing this, keep an eye on the tomatoes to make sure they stay whole as much as possible. Season with salt and pepper.

Step 3: Serve

Put some of the tomato juice in a low, wide glass and top with a splash of vodka as desired. Place a chicken skewer on the glass and garnish with celery, basil and what’s left of the tomatoes and lime.