1 teaspoon onion powder
1 tablespoon tabasco sauce
2 tablespoons red wine vinegar
1/4 cup Jack Daniel’s Ole No. 7 & Tennessee Whiskey
2 cups packed brown sugar
1/4 cup water
2 beef bouillon cubes
2 tablespoon worcestershire sauce
Combine ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Let cool. Use as a glaze on meat, poultry, and seafood just before removing from grill.
To prepare chicken breasts using Jack Daniel’s grill glaze: use 2 (4oz.) breasts for each serving. Marinate chicken in your choice of marinade for 5 to 10 minutes. Place chicken on the grill or in a saute pan. While cooking, baste often with marinade. When cooked to your satisfaction, brush liberally with glaze. Remove immediately to a serving dish. Glaze burns quickly and can be difficult to remove from grills or pans if left to burn onto surface.
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