TGI Fridays Jack Daniels Sauce

January 31, 2012 · by

Years ago, my family and I lived in an apartment community that was right beside of TGI Fridays, and whenever we ate out – that is usually where we went.  You would think it was the convenience that kept us going back, but that thinking would be wrong.  It was the Jack Daniels sauce that they carried at that time.  If you have ever tried it, then you know exactly what I mean – and you will be so eager to try this recipe.  If you haven’t tried it, then this is something that you must do.  This stuff is ah-mazing – and this recipe tastes spot on to what they serve in the restaurant.  


Here, I served it on wings.  But, don’t limit yourself.  This is good on anything. Chicken of all shapes and forms, fish, shrimp, steak, roast – heck, I bet it would even be good on a hot dog.  It’s that kinda good.



TGI Fridays Jack Daniels Grill Glaze
adapted from Todd Wilbur’s Top Secret Recipes
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Ingredients:
  • 1 head of garlic
  • 1 tablespoon olive oil
  • 2/3 cup water
  • 1 cup pineapple juice
  • 1/4 cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 1/3 cup dark brown sugar
  • 3 tablespoons lemon juice
  • 3 heaping tablespoons minced white onion
  • 1 tablespoon Jack Daniels whiskey
  • 1 heaping tablespoon crushed pineapple
  • 1/4 teaspoon cayenne pepper


Instructions:

Cut about 1/2 inch 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 small casserole dish or baking pan, drizzle olive oil over it, and cover with foil. Bake in a preheated 325 degree oven for 1 hour. Remove the garlic and let it cool until you can handle it.

Combine water, pineapple juice, teriyaki sauce, soy sauce, brown sugar, & cayenne pepper in a medium saucepan over medium high heat. Stir occasionally until mixture boils. Reduce heat until mixture is just simmering.

Squeeze the sides of the heat of garlic until the roasted garlic is squeezed out. Add remaining ingredients to the pan and stir.

Let mixture simmer for 50 minutes, or until sauce has reduced by half and is thick and syrupy. Make sure it doesn’t boil over.

*Makes one cup of glaze



MrsHappyHomemaker
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Filed Under: Beef, Chicken, Cooking, Copycat Recipes, Dips/Sauces, Main Dish, Seafood ·
  • Kim

    I’d like to add for the people that are inexperienced like me that you can actually cook this TOO long and ruin it. You need to stop when you think it’s not quite thick enough or you’ll end up with something that compares to candied apple coating and tastes terrible :-( it was tasting awesome till I let it cook too long!