TGI Friday’s Whiskey Glazed Chicken
TGI Friday’s whiskey-glazed chicken has been a top seller since 1997, providing customers with an irresistibly tasty sauce to add an irresistibly tangy and sweet twist to any meal.
This sauce is fantastic on salmon, baby back ribs, steak, chicken, pork chops and even chicken wings! Not to mention it makes for a delicious dipping sauce as well!
TGI Friday’s restaurants offer this delicious item or you can make it yourself in just minutes at home! With just a few ingredients and no special skills required, preparing this meal won’t take more than a few minutes!
How to make it:
First, roast your garlic. This can be done up to a day ahead of time and helps preserve its flavor.
To prepare the glaze, you will need dark brown sugar; pineapple juice; water; Jack Daniel’s whiskey; soy sauce; lemon juice; garlic and onion powder; as well as cayenne pepper to taste.
Once all ingredients are prepared, combine them in a saucepan over medium-high heat and whisk until reduced by approximately one third.
For a slightly hotter recipe, add some smoked paprika for some added flavor and to balance out the sweetness.
You can also add some hot sauce to the mixture for extra flavor. If you like your sauce a bit less sweet, feel free to reduce the amount of sugar used.
Leftover whiskey-glazed chicken can be stored in an airtight container in the refrigerator for up to one week, or longer in the freezer. To freeze, place in a large, freezer safe storage container or bag and label it with the date you plan on freezing it.
What’s more, this recipe can be used as a dipping sauce or to coat meats and sandwiches before grilling. It also makes delicious drizzling on nachos or tacos!
How to make it:
This irresistible whiskey glaze is so delectable, you’ll want to try not to sample it! With just enough sweetness and tartness, the glaze provides plenty of finger-licking goodness on chicken, beef, pork, shrimp or veggies – whatever your dish may be! This sauce works great on chicken breast, beef chops, pork shanks or shrimp – whatever you feel like adding!