Jagermeister-Infused Grilled Asian Chicken Kebabs

1 cup orange juice

6 tablespoons soy sauce, divided (split, 4 for marinade and 2 for rub)

5 cloves garlic, divided (split, two chopped for marinade, reserve three whole for rub)

2 ounces Jagermeister

4 drops anise extract

1 mango, split in half, divided

Ginger powder (2-3 shakes)

1 cup almonds

Salt and pepper

1 whole chicken

2 sweet peppers, red and green, cubed

1 sweet onion, large dice

1 pineapple, cubed

For the marinade: In a small sauce pan over medium heat combine orange juice, 4 tablespoons soy sauce, 2 garlic cloves (chopped), Jagermeister and anise extract. I highly recommend adding the anise with a dropper - it adds a great depth to the flavor but it's extremely potent so having a heavy hand can ruin the recipe. Squeeze half the mango over the sauce pan until you have added about a tablespoon of juice. Set the squeezed mango aside for the rub and cube the second mango half for the kebabs.

To the pan add salt and pepper to taste and a few shakes of ginger powder and simmer and reduce for 15 minutes. Remove from heat to cool. Reserve a small amount for basting or dipping later.

For the chicken: Here's the fun part, if you need some help figuring out how to cut up the chicken, defer to YouTube, there's plenty of instructional videos - it's not too intimidating. I first removed the drumsticks and then the wings. Next, remove the thighs and split the breasts down the middle. Working carefully with your knife, cut the breast meat away from the bones. Remove the skin from the thighs and chop the breast into large cubes (slightly bigger than 1 inch).

Prepare the kebabs by rotating veggies, fruit and meat however you like. I prefer to have savory (peppers), followed by meat, then the sweet (fruit) and repeat from there - but that's the good thing about kebabs, you can make them how you like them. On a baking sheet, in a large container or even a gallon storage bag if you haven't got anything else - toss the kebabs and chicken pieces in the marinade and let rest for at least 30 minutes. While you're waiting, go ahead and start on the almond rub.

For the almond rub: In a mini food processor or chopper, add the almonds, the rest of the mango juice and pulp from the partially juiced half, the 3 remaining cloves garlic, remaining soy sauce and a sprinkle of salt and pepper. Pulse until you have a chunky consistency. Liberally spread all over the chicken pieces and on the kebabs.

To cook: Prepare the grill with charcoal on one side so I have some indirect heat. Sear off the chicken pieces and kebabs over the direct heat to seal in the flavor, then move them over to the indirect heat side, cover and cook until juices run clear. You can baste the chicken with the reserved marinade or serve it on the side as a dip.

Serves four.

Cook's note: Got fans that like a kick? Add some Sriracha sauce to the marinade.

Jamie Andrade, Elk Grove Village