For anyone familiar with TGI Fridays, yes. This is THAT Jack Daniel’s sauce. It used to be a favorite restaurant for us, but we lost all the locations in our area a few years back so this became a must have in our house.
Like many of my favorite recipes,this is incredibly easy and versatile. The chicken is our favorite use, but I use the sauce for all kinds of different things. It doesn’t take much to turn this into a sauce base for an Asian style dish. It goes wonderfully with most seafoods. Love, love, LOVE it on fish. It also is amazing with a lot of vegetables and it is great over pasta.
Jack Daniel’s Sauce
4 Cloves Garlic, Minced
1 – tsp. Olive Oil
1/3 – Cup Water
1 – Cup Pineapple Juice
1/4 – Cup Teriyaki Sauce
2 – T. Soy Sauce
1 1/3 – Cup Brown Sugar
1 1/2 – T. Lemon Juice
1/4 – Medium Onion, Finely Minced
1/8 – Cup Jack Daniel’s Whiskey (other brand can be used)
1 – T. Crushed Pineapple
1/4 – tsp. Cayenne Pepper
Lightly saute garlic and onion in olive oil until just soft. Add remaining ingredients. Simmer 1 – 3 hours until reduced down by about 1/3 to 1/2 (just begins to coat the back of a spoon).
Total Time: Apx. 1 ½ to 3 1/2 Hours
One of the really cool things about this recipe is that it is kind of hard to mess up. If you get it too thick (near syrup consistency) or that it thickens too much when it cools, you can always just add a bit more water to thin it back to the correct consistency. Not quite as thick as you’d like, just simmer a little longer. You want this to be just slightly thick, enough to cling to whatever you put it on, so not watery and not so thick that it is a heavy syrup.
It also keeps amazingly well in the freezer. Most of the time, it stays in a liquid-ish state in the freezer so you can just take out what you need without having to thaw the entire batch. I ALWAYS make a massive batch (double or triple the recipe) so I can have a stock of it in my freezer at all times. I also typically use a little less than it calls for on the cayenne because I’m not a fan of the spicier version, but again… this is versatile. Add what works for you.
To do the chicken version with this sauce, I cut up however much chicken I need into bite sized pieces. Again, this is one of those things that requires a ton because my family adores this and leftovers are amazing. I am always stunned out how little is actually left over, no matter how much I make.
Once the chicken is cut up, I season it well, usually garlic salt, pepper and a touch of onion powder, then toss it in flower until it is completely coated. This is a super simple prep for most any chicken that you plan to fry. Once it is coated, I fry it in peanut oil. This give me a great flavor that pairs nicely with the sauce, which I just serve on the side as a dipping sauce. You can coat the cooked chicken in the sauce and serve it that way, but you are more likely to loose the bit of crispy you get from the fried.
This stuff is like crack it is so addictive. And it is SO good!