I liked the taste of the sauce. I let it cook down for an hour and it was still very thin. It was very good brushed on the chicken I made.We tried the Jack Daniels Chicken at TGIFridays and fell in love with the sauce. This recipe is very close to their version and VERY delicious!
I doubled this recipe making it exact. It was delicious! and very close to Friday’s JD glaze. Others said to omit the onions, but if you use the minced (dried) onions per the recipe, it is an ingredient you do not want to omit. Mine did not thicken as I wanted, but that is probably due to not being patient enough to continue the stirring during the thickening process and I was afraid to burn it. We baked salmon in the oven and put the glaze on it towards the end of baking. Delicious! The leftover glaze for dinner tonight, is now thickened from being in the the fridge overnight and will be put on grilled chicken.
Love this recipe! Never made it once as written. Good jumping off point, though!
I’ve been making this for a few years and this is where I got the recipe and what I use, except for a slight alteration. I change the amount of crushed pineapple from one tablespoon to three. The pineapple gives it a distinct texture that we really like. Our favorite use for this might be surprising. We use this for grilled burgers the most. I spoon the sauce over each burger after the flip. Through trial and error I have found that it burns too easily to let it be in direct contact with the heat source, charcoal in our case. Whether or not this is the original recipe put out in the 70’s by Jack Daniel’s, I don’t know. But we can’t tell the difference in this and what they have at Friday’s.
Ingredients:
1 head garlic
1 tablespoon olive oil
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This sauce is soooo good!!! Everybody love it. Definetely will make again. Over baby back ribs was delicious!! Omited the cayenne pepper. Added a little ginger . AWESOME!!!
I followed this recipe exactly as posted and it tastes exactly like it does in the restaurant. Definitely a winner! Made precisely as directed and it was on point! This was knock your socks off good!
Lived this one but I just had to add a little extra bourbon. Just had too, LOL. The 1st time, I reduced it a little too much but my salmon was still really good. I also grilled it on a cedar plank. I made it a 2nd time to use on a steak. Also fantastic. Let the meat marinade overnight in the mixture then reduce it right before grilling. You’ll thank me later. 🙂
Ingredients:
1 head garlic
1 tablespoon olive oil
1 1/3 cups dark brown sugar
1 cup pineapple juice
2/3 cup water
1/4 cup teriyaki sauce
1 tablespoon soy sauce
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper.
Directions:
Preheat oven to 325 degrees F (165 degrees C).
Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
Roast garlic in preheated oven until the cloves are soft, about 1 hour.
Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
Stir lemon juice, white onion, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.
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Notes:
*You can use it to top your favorite meat, but if you’re grilling, be sure to apply the sauce late in the cooking process just before taking the meat off the flame, since the sauce has a lot of sugar in it and will quickly burn. Oh, and don’t forget to serve extra on the side.
*Nutrition data for this recipe includes the full amount of the garlic. The actual amount of garlic consumed will vary.
source:allrecipes.com