Spicy Southwestern Marinade

Here’s a marinade with a sneaky trick up its sleeve: Bloody Mary mix as the base.

It sounds wild, but think about it. That mix already brings tomato, celery salt, Worcestershire, and a little heat all in one pour. Layer in horseradish, Dijon mustard, green chilies, and fresh lemon juice, and you’ve got a punchy, complex marinade without hunting down a dozen ingredients.

Let your chicken or lamb soak in it for a few hours before hitting the grill. The result is tangy, slightly smoky, and loaded with flavor.

Pro Tips

• Use a spicy Bloody Mary mix for extra kick, or a mild one if you want the horseradish and mustard to lead.
• Marinate chicken for at least 2 hours, or overnight for deeper flavor. Lamb can handle up to 24 hours.
• This doubles as a basting sauce on the grill. Just reserve some before adding raw meat.