Bloody Caesar Chicken
By Jay Moonah

Ah, BBQ season! It's back in loverly Toronto, and may I be the first to say WOO-HOO!

For me, it's an opportunity to start thinking about what the hell is gonna go on my next mix CD to listen to out on the deck and just as important, how the hell am I gonna season my meat.

Now, I'm an experimenter and, as those who have read previous columns have probably gathered, a bit of a drinker. Sometimes these two things can be dangerous together, but sometimes alcoholic-inspired experimentation works out fine, just fine.

In this case, I was hard at it one day drinking that very Canadian of drinks, the Bloody Caesar. (A little trivia - throughout most of the States, they will look at you like you're insane if you go up to the bar and order a Caesar. Either that or you'll end up with a salad.) Now, after a few of these on a hot afternoon, hunger kicks in and it's time to fire up the barbie, Bruce. To the fridge!

Okay, so I'm looking at a nice skinless chicken breast. And I'm looking at my Caesar. And back at the chicken. Mmmm...

Sure enough, the exact ingredients that make up a Caesar make an ideal marinate for chicken! So basically, take a couple of boneless skinless chicken breasts and poke 'em a few times with a fork. Spice them with celery salt (regular salt will do in a pinch... heh, get it, salt, pinch? Okay, sorry, never mind.) then put them in a small bowl. Pour on a just a bit of Worcester sauce (probably around a teaspoon) and about half as much lime juice (so around half-a-teaspoon, duh.) Add hot sauce to taste, then cover the whole lot with your Clamato or other brand Ceasar mix. Regular tomato juice works okay, but then it's Bloody Mary Chicken which doesn't sound as cool somehow. If you really want to be authentic you can add vodka, but the truth is it will just burn off and doesn't effect the taste much anyway. I'd just add an extra shot to my drink if I were you.

Mix it up so the juice covers all the chicken. Ideally leave this to marinate for at least a couple of hours in the fridge, overnight is even better.

20 minutes a side on the BBQ heated to at least 350° should do the trick. As always, give it a poke to confirm there's no pink before eating.

Bon appetite!