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PEPPADEW® Peppers Recipe

PEPPADEW® Bloody Mary Chicken with Olive Tapenade Recipe


11.5-ounce can V8 vegetable juice
3 stalks celery, finely chopped
3 tablespoons fish sauce
1/2 cup green olives, finely chopped
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
3 tablespoons prepared horseradish
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
1/4 cup PEPPADEW® peppers, chopped
1 1/2 pounds chicken breast tenders

Additional Info
  • Serves 6


In a zip-close plastic bag, combine the V8, fish sauce, Worcestershire, horseradish and cayenne pepper. Add the chicken, close the bag, squeezing out any air, then refrigerate and allow to marinate for 2 to 6 hours. Meanwhile, prepare the tapenade. In a medium bowl, combine the celery, olives, lemon juice, garlic and PEPPADEW® peppers. Stir well and allow to sit for at least 1 hour at room temperature for best flavor. Can be prepared ahead and refrigerated, then allowed to come to room temperature before serving. When ready to cook the chicken, heat a grill to high. Remove the chicken from the marinade and grill on well-oiled grates for 3 minutes per side, or until cooked through. Serve topped with the tapenade.

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