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Marinated Spicy Chicken For Vampires
Ingredients:
- 4 boneless skinless chicken breasts, cut into one-inch cubes
- ¾ cup coconut water (recommended: Zico Natural Premium Coconut Water)
- 3 tbsp olive oil
- ¼ cup fresh lime juice
- ¼ cup blood
- 2 tbsp ground basil
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp onion powder
- Combine all ingredients except chicken in a blender, and blend until smooth.
- Soak chicken pieces in marinade for 12 hours in refrigerator.
- Thread the chicken pieces onto metal skewers, and grill for six to 10 minutes per side, or until the chicken has reached an internal temperature of 165°F.
- Remove chicken from skewers, and serve.
Lauren Taylor: Mm, Jimmy, this looks delicious. My mouth is just watering, right now!
Jimmy Reed: I’m glad you like it, hon. I’m sure the kiddos will enjoy it, as well. I’m trying out various recipes that contain coconut water, and I thought this sounded quite good.
Lauren Taylor: So coconut water can be a blood supplement?
Jimmy Reed: Absolutely! Although, I don’t think it’s generally a good idea to replace some of the coconut water with blood. However… I think it works out quite nicely in recipes that also contain eggs, tomatoes, or red chili peppers.
Lauren Taylor: So, how long until the chicken is ready?
Jimmy Reed: Well, we have to wait twelve hours to let the chicken marinate - but I think it’ll be worth the wait.
Lauren Taylor: sighing I guess you’re right, Jimmy.
Jimmy Reed: Well, in the meantime, how about some sanguinaccio dolce?
Lauren Taylor: smiling I think that’ll help tide me over.



