This Smoked Bloody Mary Chicken Breast recipe is a great and creative way to add some fantastic flavors to your regular old chicken breast! The tangy flavor of the Bloody Mary mix bumps the flavors of the smoked chicken up in a way that you are going to love!
Let’s face it, sometimes chicken can be a little boring. This Bloody Mary chicken is certainly not boring, that’s for sure! Looking for some other amazing ways to amp up your chicken? Why not check out this Hawaiian Grilled Chicken or maybe these Smoked Chicken Wings With Bourbon Sauce?
HELPFUL ITEMS FOR THIS RECIPE
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WHAT IS IN smoked bloody mary chicken breast?
The ingredients are, as you might expect, the same ingredients that you would need if you were making a Bloody Mary. Of course, you also need to include chicken breast, or you would end up with literally a Bloody Mary!
INGREDIENTS
- 3 cups Bloody Mary mix
- Chicken breast, boneless, skinless
- Celery salt
- Olive oil
- Fresh ground pepper
- Sea salt
- Pickle Juice
- Vodka
- Celery stalks chopped
- White onion, diced
- Can of diced tomatoes
- Onion buns
How to make smoked Bloody Mary chicken breasts
Combine the celery salt, pepper, and sea salt in a small bowl and season the chicken on both sides with the mixture. Heat a cast iron skillet over high heat and add olive oil to the pan.
Add the chicken to the pan and sear for about 2 minutes a side. While the chicken is searing, dice the celery and onion. When the chicken is browned, transfer it to the Dutch oven. Note the chicken will not be cooked through.
Top the chicken with the diced onions and celery. Add the canned tomatoes with the juices. Next, pour in the Bloody Mary mix, pickle juice, and vodka.
No need to stir; just put the Dutch oven into the preheated smoker. Smoked using hickory wood for 4 hours at 200 degrees F. Be sure that the chicken reaches an internal temperature of 165 degrees F using an instant-read thermometer.
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I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
Serving your smoked Bloody Mary Chicken
Remove the chicken from the Dutch oven and place it in a large bowl. Using meat claws or large forks, shred the chicken breasts. Return the shredded chicken to the Dutch oven and stir to coat the chicken with the broth.
Serve the chicken on your favorite buns; I like onion buns for the extra flavor. Ladle a little of the broth into a small bowl for dipping. Just like a bloody Mary “au jus”.
Pin it HERE!!
Pin it HERE!!
Smoked Bloody Mary Chicken Breasts
Ingredients
- 3 cups Bloody Mary mix
- 3 large boneless/skinless chicken breasts
- 1 tsp celery salt
- 1 tsp fresh-cracked pepper
- 1 tsp sea salt
- 1 tbsp olive oil
- 2 tbsp pickle juice
- ¼ cup vodka
- 3 celery stalks chopped
- 1 white onion diced
- 1 can diced tomatoes 14.5oz
- 6 Onion buns
Instructions
- Preheat the smoker to 200* with the lid closed for 15 minutes. (I used hickory smoked pellets/chips in this recipe – hickory provide a smokey, almost bacon-like flavor to the dish, which is perfect for this bloody mary recipe)
- Meanwhile, heat a skillet over high heat on the stove.
- Combine celery salt, pepper, and sea salt in a small bowl or ramekin. Season chicken liberally with this mixture on all sides.
- Add a tbsp of olive oil to the hot skillet and swirl to coat. Carefully add the chicken breasts and sear for 2 minutes per side. (The chicken will not be cooked through- searing the chicken before it goes into the Dutch oven to smoke will help expand the flavor and color of this dish).
- As the chicken is searing, prepare additional ingredients. Small dice the celery and the onion. For the celery, cut the stalk in half widthwise, then cut those sections in half again before dicing.
- Remove chicken from the skillet and add to the Dutch oven. Top with diced celery and onions. Add in the canned tomatoes. Do not strain the tomatoes; add the juice from the can as well. It adds a sweet, pure tomato flavor which amplifies the bloody mary mix.
- Next, pour the Bloody Mary mix, pickle juice, and vodka over the top of the chicken. No need to stir.
- Place the Dutch oven in the smoker and smoke for 4 hours with the lid off. The cooking time is based on this method, and I highly suggest doing it this way to infuse the smoke into the bloody mary broth as it cooks. Do not check on your chicken as it is cooking; too much heat can be released doing this (as well as smoke), and it could affect the cooking time.
- Be sure the chicken has reached an internal temperature of 165 degrees F. using an instant-read thermometer.
- Remove chicken from the Dutch oven and add to a large mixing bowl. Use meat claws (or 2 forks) and shred the chicken. Return to the Dutch oven and stir to coat with the Bloody Mary broth. Before I return the chicken to the Dutch oven, I like to take a small ladle full of the broth and serve it in a small bowl with the sandwiches as a bloody mary “au jus”.
- Build the sandwiches by spooning the shredded chicken onto the fresh buns. Enjoy!
Notes
Pickles
A Bloody Mary drink to pair
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