T.g.i. Fridays Jack Daniels Grill Glaze Recipe #17073
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.
by Mysterygirl
1¾ hours | 1 hour prep
SERVES 8 , 1 cup
- 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
- To roast garlic--------------.
- Cut about 1/2” off the top of the garlic.
- Cut the roots so that the garlic will sit flat.
- Remove the papery skin from the garlic, but leave enough so that the cloves stay together.
- Put garlic in a small casserole dish or baking pan, drizzle with olive oil and cover with a lid or foil.
- Bake in a preheated 325 degree oven for 1 hour.
- Remove and let it cool until you can handle it.
- For Glaze-------------.
- Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
- Stir occasionally until mixture boils, then reduce heat to simmer.
- Add remaining ingredients to pan and stir.
- Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture.
- Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy.
- Make sure it doesn’t boil over.
- To use, grill meat until almost done, then use the glaze otherwise it will burn.
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5 stars