T.G.I Friday's Jack Daniels Grill Glaze

By NicoleP

The Jack Daniel's Grill Glaze is one of the most scrumptious sauces you will ever taste on fish or just about any other meat. Introduced in April, 1997, this glaze has become one of Friday's best selling items. This versatile sweet and slightly spicy sauce can be put on salmon, baby back ribs, steak, chicken, pork chops and on chicken wings. This recipe will taste virtually identical to the original glaze.

Ingredients

• 1 head of garlic
• 1 tbsp olive oil
• 2/3 cup water
• 1 cup pineapple juice
• 1/4 cup teriyaki sauce
• 1 tbsp soy sauce
• 1 1/3 cup dark brown sugar
• 3 tbsp lemon juice
• 3 tbsp minced white onion
• 1 tbsp Jack Daniel's whiskey
• 1 tbsp crushed pineapple
• 1/4 tsp cayenne pepper

Details

Servings 1

Preparation

Step 1

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 into a small casserole dish or baking pan, drizzling olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.

Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium-high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir.

Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it does not boil over.

Makes 1 cup of glaze.