Back when I lived in Pittsburgh I loved going to TGI Friday's and getting their Jack Daniel's chicken. The sauce was sweet, a little tart, and rich with flavor. My cousin would always get the Jack Daniel's sesame chicken strips. Between the two of us we could have easily eaten a jar of Jack Daniel's glaze. I don't know what they put in it, but it's amazing.
I ended up using it as both a glaze and a dipping sauce for chicken strips but it would be good on shrimp, steak, or ribs as well. My husband wasn't sure if he would like it but he ended up saying how good it was and how he'd like to have it on shrimp next time. The recipe is easily doubled and can be kept in the refrigerator.
Jack Daniel's Glaze (slightly adapted from Sunny Side Up)
1 head garlic, roasted
2/3 c. water
1 c. pineapple juice
1/4 c. soy sauce
1 c. brown sugar
3 T lemon juice
2 T. white onion, minced
2 T. Jack Daniels Whiskey
1 T. pineapple, minced
1 t. ginger, minced
1/2 t. red pepper
1/2 t. black pepper
1. Preheat the oven to 350 degrees. Cut the top off of a head of garlic so that the cloves are exposed. Peel off any papery layers on the garlic. Drizzle with olive oil and sprinkle with salt and pepper. Cover with foil and roast for 45 minutes.
2. In a medium saucepan over medium heat, combine the water, pineapple juice, soy sauce, and brown sugar. Bring to a boil, stirring occasionally. Boil for 1 minute then reduce head to medium low.
3. Squeeze the garlic cloves out and into the saucepan. Throw away the skins.
4. Whisk in the lemon juice, onion, whiskey, pineapple, ginger, red pepper, and black pepper.
5. Simmer for 1 hour, stirring occasionally, or until the liquid has reduced by half.
6. In a small bowl combine the water and cornstarch. Mix well and then add to the saucepan. Stir well.
7. Store in a sealed container in the refrigerator.