Jack Daniels Chicken!

This recipe is inspired by Friday's Jack Daniels Sauce and it tastes just like the restaurant version if not better!  It is great on chicken, or steak.  I typically make it to put on chicken strips or popcorn chicken, but it is also really good on kebobs or grilled chicken/steak.  This is definitely a favorite in our home. 

This recipe has been slightly modified from this recipe I found on food.com by mysterygirl

Ingredients for Jack Daniels Glaze

1 head garlic

Olive oil

2/3 cup water

1 C pineapple juice(I use Dole)

1/4 cup teriyaki sauce I use Yoshidas original gourmet but Kikkomans will suffice

1 tsp soy sauce

2/3 cup dark brown sugar

3 tsp lemon juice

3 tsp minced sweet onions

1 tsp crushed pineapple

1/8 tsp cayenne pepper

 1 tsp JD Whiskey(You can omit this if you'd like)

scallions

 Instructions

How to Roast Garlic

Preheat your oven to 350 degrees. Cut off the top of your garlic place on a sheet of tin foil. Remove some of the paper skin but leave enough to cover to keep the cloves in tact.  Drizzle Olive oil over top (about a tsp).  Fold the tinfoil up around the clove so it is completely closed up.  Put it in your oven and bake for ! hour.  

For the Glaze

Heat your water, Pineapple juice, teriyaki sauce, soy sauce, and brown sugar over medium high heat until boiling. Stir in your roasted garlic(Use all of it).  Reduce heat to medium add in the lemon juice, sweet onion, crushed pineapple, whiskey, and cayenne pepper.  Simmer on low for 1 hour.

Serve over Your choice of chicken steak or even shrimp and top with sliced scallions.  If using on grilled chicken coat your chicken after its already been grilled because the sauce will burn otherwise. I almost always serve this with garlic mashed potatoes and broccoli.  It is amazing the next day to make wraps out of for lunch!