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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (109g) Recipe makes 8 servings |
||
| Calories 181 | ||
| Calories from Fat 5 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.7g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 403mg | 16% | |
| Potassium 225mg | 6% | |
| Total Carbohydrate 44.1g | 14% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 39.9g | ||
| Protein 1.2g | 2% | |
T.g.i. Fridays Jack Daniels Grill Glaze
By: Mysterygirl
Jan 10, 2002
I found this out on the web last year and have made it a couple of times. We love it on chicken or shrimp kabobs grilled outside. It's wonderful.
SERVES 8 , 1 cup
Ingredients
- 1 head garlic
- 1 teaspoon olive oil
- 2/3 cup water
- 1 cup pineapple juice
- 1/4 cup Kikkoman's teriyaki sauce
- 1 teaspoon soy sauce
- 1 1/3 cups dark brown sugar
- 3 teaspoons lemon juice
- 3 teaspoons minced white onions
- 1 teaspoon Jack Daniels Whiskey
- 1 teaspoon crushed pineapple
- 1/4 teaspoon cayenne pepper
Directions
1
To roast garlic--------------.2
Cut about 1/2” off the top of the garlic.3
Cut the roots so that the garlic will sit flat.4
Remove the papery skin from the garlic, but leave enough so that the cloves stay together.5
Put garlic in a small casserole dish or baking pan, drizzle with olive oil and cover with a lid or foil.6
Bake in a preheated 325 degree oven for 1 hour.7
Remove and let it cool until you can handle it.8
For Glaze-------------.9
Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.10
Stir occasionally until mixture boils, then reduce heat to simmer.11
Add remaining ingredients to pan and stir.12
Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture.13
Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy.14
Make sure it doesn’t boil over.15
To use, grill meat until almost done, then use the glaze otherwise it will burn.
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Featured Reviews for This Recipe
From: Chef #1189781
On Jun 27, 2009
I've been making this recipe since about 2001. We were living in France and wishing for some familiar goodness. I found this on the internet in CopyCat recipes, and tried it. It works great! Tastes just like it does in the restaurant. My family uses it on salmon cooked on the grill, chicken, and sometimes on steak. I use the extra as sauce on the side. This is the best compliment to salmon you could ever hope for. My future daughter-in-law, who doesn't like fish, tried it and now loves salmon. I've found that I can reduce the brown sugar a bit, as 1 and 1/3 cups is a lot. In a pinch, you can use light brown sugar, but if you have molasses on hand, add a little of that to bring in the deeper flavor that dark brown sugar has.
From: Chef #1269463
On May 16, 2009
OMG this is the best BBQ glaze that I have come across!!
It doesn't matter if your grilling beef, lamb, pork, chicken or just plain hamburgers! It's always awesome 
From: Paulcm
On Aug 12, 2002
THANK YOU THANK YOU THANK YOU!!!My husband loves this better then the actual restaurant. We now spend 15.00 on a meal for four instead of 55.00 for the same thing!!!! Thanks so much! Finding anything my husband loves is not an easy task and he loves this!!!additonal comment: you can use already prepared ROASTED GARLIC found in your spice section at the grocery store to make this quick and simple. I use spice world brand!!!
From: yogi
On Dec 13, 2002
What a great sauce! Very flavorful. It's a bit cold for grillin here, so I browned some chicken and then let it simmer a bit with this sauce. Everyone gave it a thumbs up, and no leftovers (a miracle in this house!)
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