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TGI Fridays Jack Daniels Chicken Glaze

TGI Fridays Jack Daniels Chicken Glaze - recipe card
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This iconic glaze delivers a perfect balance of sweet, smoky, and savory flavors with a hint of garlic and a peppery kick. The glossy caramelized coating clings beautifully to pan-seared chicken, creating a restaurant-quality dish that’s surprisingly simple to recreate at home.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded to even thickness
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons pineapple juice
  • 1 tablespoon minced white onion
  • 1 teaspoon minced garlic (about 1 clove)
  • 1/4 teaspoon liquid smoke (optional, for smoky depth)
  • 1 tablespoon cornstarch
  • 2 tablespoons water (for slurry)
  • 1 tablespoon unsalted butter (optional, for finishing)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pound the chicken breasts to an even 1/2-inch thickness between two sheets of plastic wrap. Use a heavy skillet or rolling pin to ensure even cooking and prevent the thinner parts from drying out.
  2. Season both sides of the chicken with the kosher salt and black pepper. Set aside while you prepare the glaze.
  3. In a medium saucepan, whisk together the soy sauce, water, brown sugar, pineapple juice, minced onion, minced garlic, and liquid smoke (if using). Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
  4. In a small bowl, stir the cornstarch and 2 tablespoons water until smooth to form a slurry. Slowly pour the slurry into the simmering glaze while whisking constantly to avoid lumps.
  5. Continue to simmer the glaze for 5-7 minutes, whisking occasionally, until it has thickened to a syrupy consistency that coats the back of a spoon. It should reduce by about a third and become glossy. Remove from heat and set aside.
  6. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken breasts in the skillet in a single layer, being careful not to overcrowd.
  7. Sear the chicken for 4-5 minutes per side, without moving, until a golden-brown crust forms. The chicken should release easily from the pan when properly seared; if it sticks, wait another minute before flipping.
  8. Reduce the heat to low and pour the prepared glaze over the chicken. Using tongs, turn the chicken to coat each side thoroughly with the glaze. Let the chicken simmer in the glaze for 3-4 minutes, basting occasionally, until the internal temperature reaches 165°F / 74°C and the glaze has caramelized slightly.
  9. Remove the chicken to a clean plate and let rest for 5 minutes. This allows the juices to redistribute and ensures a moist texture.
  10. If using butter, stir it into the remaining glaze in the skillet over low heat until melted and shiny. This adds richness and a silky mouthfeel.
  11. Spoon the extra glaze over the rested chicken and garnish with chopped parsley if desired. Serve immediately with your favorite sides, such as mashed potatoes, rice, or steamed vegetables.

Notes

Store leftover chicken and glaze in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled chicken with glaze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator. Reheat gently in a covered skillet over medium-low heat, or in a 350°F / 177°C oven until warm, about 10-12 minutes. If the glaze thickens too much upon reheating, add a splash of water to loosen it.

Nutrition

Keywords: Jack Daniels chicken, TGI Fridays copycat, whiskey glaze chicken, sweet and smoky chicken, pan-seared chicken, American bistro, dinner recipe, easy weeknight meal, savory sweet glaze, BBQ chicken

Find it online: https://copycatkitchenco.com/tgi-fridays-jack-daniels-chicken-glaze/