Look, we’re gonna be honest here: The only time we ever drink Jägermeister is at 4 a.m., when one of our degenerate friends orders a round of shots just to f*** with us. So we were skeptical when Jäger invited us to a barbecue hosted by the Food Network’s Chris Santos, who promised, “Jägermeister is a particularly good addition to barbecue because it delivers multiple layers of flavor…with a wide range of grilled meats.”
Skeptical, yes, but pleasantly surprised. The tenderloin, ribs and sliders were seriously awesome, and the Jäger’s licorice/ginger/orange notes popped best with the chicken tacos. (Yeah…chicken, not our go-to BBQ meat, but it works wonders here.)
We asked for Santos’s recipe, which takes a fair bit of preparation — you’ve gotta marinate the bird for 24 hours — but will impress the living s*** out of your friends this weekend. Feed ‘em to the hottest girl you know, as long as she’s an omnivore. Read on for the directions.
Jägermeister Chicken Skewers with Warm Tortillas
4 lbs. chicken thighs
1 cup sugar
1/2 cup salt
1/2 cup orange juice
1/4 cup Jägermeister
2 cups hot water
2 cups cold water
1 cup ice
1/2 cup mustard
1/2 cup molasses
1/2 cup Jägermeister
2 tbsp. parsley leaves
2 tbsp. thyme, chopped
2 lemons, zest only
2 oranges, zest only
6 garlic cloves
1 cup extra virgin olive oil
1 tbsp. red pepper flakes
Blood Orange Aioli
1 oz. roasted garlic
1/2 bottle mayo (34 oz. bottle)
1 tbsp. Dijon mustard
1 tbsp. Sriracha
1 blood orange (if in season, otherwise use regular orange), zest only
1 tbsp. blood orange juice (if in season, otherwise use regular orange)
1. Trim your chicken thighs of excess fat and skin. Cut into 1 1/2 inch cubes.
2. For the brine: In a tall-rimmed dish, dissolve the salt and sugar in the hot water. Combine with the cold water and ice then brine the chicken thighs for 2 hours, covered in refrigerator. Rinse after brining and pat dry.
3. For the marinade: Whisk all of the ingredients together and combine with rinsed chicken cubes. Allow to marinate for up to 24 hours in zip top bag or covered container.
4. For the aioli: Place roasted garlic in a bowl and mash well with a plastic spatula. Fold in the mayonnaise, Dijon mustard, orange zest, orange juice and Sriracha. Season with salt and pepper.
5. Soak wooden skewers in water until well-absorbed. Skewer your chicken — about 4 chunks of chicken per skewer. Grill the skewers over medium/high heat turning often until cooked through (about 5 minutes).
6. Use the grill to warm your tortillas. Slather each tortilla with the blood orange aioli and wrap each skewer in a finished tortilla.