Copycat TGI Friday’s Jack Daniel’s Sauce – great on chicken, fish, veggies – the possibilities are endless!
Copycat TGI Friday’s Jack Daniels Sauce
I got an email way back in 2003 called Insider’s Recipes for Brand Name Foods that included this recipe. I love Jack Daniels sauce from Friday’s & this recipe tastes just like it.
Today we paired it with this boneless wings recipe & it tasted just like the Sesame Jack Strips appetizer from TGI Friday’s.
The second day (since there was a lot left), I made grilled chicken breasts & brushed the sauce over them. Delicious.
HOW TO ROAST YOUR OWN GARLIC
If you have time (and inclination), you can roast your own garlic for this recipe. Here’s how:
Preheat the oven to 325 degrees.
Cut about 1/2″ off of 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, drizzle olive oil over it, and cover with foil. Bake for 1 hour. Remove garlic and let it cool until you can handle it.
Things you may need:
- Whisk – I actually need a new one and this one is calling my name.
- Container – for storing the extra sauce.
- Silicone brush – for brushing this sauce onto chicken, veggies, etc.
TGI Friday's Jack Daniels Sauce
Copycat TGI Friday's Jack Daniels Sauce - great on chicken, fish, veggies - the possibilities are endless!
Ingredients
- 1 Tablespoon minced garlic (OR 1 head of garlic - see instructions above)
- 1 Tablespoon olive oil
- 2/3 cup water
- 1 cup pineapple juice
- 1/4 cup teriyaki sauce
- 1 Tablespoon soy sauce
- 1 1/3 cups dark brown sugar
- 3 Tablespoons lemon juice
- 3 Tablespoons minced white onion
- 1 Tablespoon Jack Daniels Whiskey
- 1 Tablespoon crushed pineapple
- 1/4 teaspoon cayenne pepper
Directions
- In a medium saucepan, add the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar over medium/high heat. Bring the mixture to a boil, stirring occasionally, then reduce the heat until mixture is just simmering.
- Add the minced garlic (OR if you're roasting your own garlic, over the saucepan, squeeze the sides of the head of garlic until the pasty roasted garlic comes out). Whisk to combine.
- Add remaining ingredients to the pan and stir.
- Let the mixture simmer for 40-50 minutes or until the sauce has reduced by about half and is thick and syrupy. Don't let it boil over.
Recipe Notes
Instructions for roasting your own garlic is above.
Let's see what you're making!Share your kitchen creations by tagging @melissa_pplates and using the hashtag #persnicketyplates! I'd love to see what you're up to.
Photos updated May 25, 2017
Melissa, thanks for being first to add some “sauce” today. Cheers
Your version looks much healthier than the version that I have been making! I will have to give it a try 🙂
I love the flavor of this, but it did not thicken up. I let it “simmer” for about an hour and, when it showed no signs of thickening, I turned it up to let it gently boil. Can you shed any light on this?
I haven’t made this in a long time (thanks for the reminder that I should!) but it doesn’t get very thick, from what I remember. More syrupy. Did yours reduce at least?
After the simmer process, remove from heat and let cool. And then, put in a container and set in the refrigerator overnight. It will thicken up in the fridge.
It reduced a bit, but it just didn’t thicken. Guess I’m going to try adding some cornstarch or something to it and hope it doesn’t change the flavor.
This sauce is an 11 out of 10. I love putting the extra on the mashed potatoes. Now that I have this recipe, I don’t see a need for much else. Thank you ever so much.
Yay 🙂 I love it on potatoes, too!
Just can’t get enough of this sauce it was fantastic on my smoked baby back ribs!!!!
How long can it be refrigerated for?
Yum. My husband loves smoking ribs 🙂 I think about a week covered in the fridge will be fine.