How to make TGI FRIDAY'S | Jack Daniel's Glazed Chicken
Join me and my friend, Jack , as we show you how to recreate this kick-butt grill glaze from TGI Friday's. It's delicious on grilled chicken, steak, ribs, salmon and burgers! No need to buy the expensive bottled version, Jack and I have you covered in this Do-It-Yourself version. Thanks for watching, y'all. You know I love ya'.
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Maple Bourbon Glazed Spatchcock Turkey - Traeger Pellet Grill
Spatchcocked Turkey on the Traeger Grill, brined, smoked, finished with a Maple Bourbon Glaze, delicious!!!
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Spatchcock Turkey on the Traeger Grill - with Maple Bourbon Glaze Recipe:
Step 1
- Use a fresh or unthawed turkey
- Clean it thoroughly inside and out pat dry
- Trim excess skin
- Remove the spine by cutting beside the spine on each side
- Once the spine is removed, place the bird breast side up and press down flattening out the bird
Step 2
- Use or make a poultry brine
- Gourmet Turkey Brine was used in this video
- Ingredients include: salt, sugar, dried cranberries, exhausted vanilla bean, allspice, dried apple, garlic, orange peel, black pepper, rosemary, pink peppercorns, thyme, bay leaves, and sage
- 1 Cup of brine mix per gallon of water
- Boiled a gallon of water and mixed in 2 cups brine
- Let the brine cool adding in ice to get and keep it cold
- Brine for 1 hour per pound approximately
Step 3
- Create compound butter (mix ingredients)
- 8 ounces butter, softened
- 7 garlic cloves, minced or grated
- 1 tablespoon Italian Seasoning (Thyme, Rosemary, Basil)
- 1 tablespoon Rub (REO baked potato seasoning used here)
Step 4
- Gently separate skin from flesh in the breast area making sure not to tear the skin. Create pockets for the compound butter
- Cut ~2” slits on each thigh and create pockets for the compound butter all the way to the top of the drumstick
- Easiest to spread the butter around by pressing the skin from the outside
- Lightly brush olive oil on the bird (no need to worry about the underside)
Step 5
- (optional) use a smoke tube for a more smokey flavor
- Set temperature to 375 and it's about 7.5 minutes per pound
Step 6
- Make Maple Bourbon Glaze put on for the last 15-20 minutes
Ingredients
- ½ cup maple syrup
- ½ cup bourbon
- ¼ cup ketchup
- ¼ cup brown sugar
- 2 teaspoons Rub
- 2 teaspoons apple cider vinegar
Instructions
- Combine all ingredients in a medium saucepan over medium heat and bring to a boil.
- Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency.
- Use right away or store in a glass jar. It Will last at least 2 weeks tightly sealed in the refrigerator.
Kamado Joe Bourbon Maple Glazed Wings
Hey JOE fans! Wanna take your wings up a step or two for game day? If so, try out this awesome recipe for Bourbon Maple glazed chicken wings for a sweet treat on Super Bowl Sunday!
Bourbon Maple Glazed Chicken Wings:
Preheat your grill to 300-350 degrees and set up for indirect cooking.
2-2.5 pounds of chicken wings
1 tablespoon butter
2 tablespoons finely chopped or grated onion
3/4 cup maple syrup
1/2 cup whiskey
2 tablespoons tomato paste
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon salt
If you wanna spice it up a little, add 1/2 tsp crushed red pepper flakes
Directions:
Melt the butter in a saucepan over medium heat and then add the onion. Sautee the onion for 2 to 3 minutes before adding the rest of the ingredients. Mix well and bring to a low simmer.
Pour half of the glaze mix over the chicken in a mixing bowl and toss to coat. Return the remaining glaze to the stove over low heat and continue to simmer until it starts to thicken up, then remove from heat.
Place the wings on the grill and cook for 20-25 minutes. Turn the wings and cook for another 20 - 25 minutes. Remove from grill and toss with the thickened glaze and serve hot1
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Creamy Dijon Chicken
Crispy, golden chicken thighs in a smooth and creamy garlic Dijon sauce with crispy bacon pieces and spinach! SO EASY and deliciously low carb! FULL RECIPE HERE:
A Bourbon Chicken Marinade Recipe to make your mouth water!
A Bourbon Chicken Marinade that would also make a great marinade for pork as well as chicken. I love using Bourbon for drinks, but combining it with food is another great way to put some Bourbon to work for you. Personally I love this on Chicken when grilling out, but feel free to experiment with this Bourbon Chicken Marinade recipe to see how well it works with other base meats.
Bourbon Chicken Marinade Full Recipe:
2 1/2 Pounds of Chicken Breast
3/4 Cup Low Sodium Soy Sauce
1/2 Cup Bourbon
1/4 Cup Worcestershire Sauce
1/4 Cup Water
1/4 Cup Veggie Oil (I used Olive Oil)
2 Tablespoons of Minced Garlic
3 Tablespoons Brown Sugar
2 Tablespoons Black Pepper
1/2 Teaspoon Ginger Powder
Directions:
1. Combine all ingredients into a bowl except for the chicken breast.
2. Pour marinade into a freezer back along with the Chicken.
3. Seal the bag and make sure marinade covers all of the chicken.
4. Let rest in refridgerator for at least 12 hours. (Perfect time to pour some Bourbon for yourself.)
5. Remove chicken from the bag.
6. Cook on a high heat grill (About 450 degrees) for a total of 25 minutes, flipping halfway through. Ensure chicken reaches at least 165 degree internal temperature before consuming.
7. Allow to rest for 10 minutes on a plate before slicing.
Enjoy!
Grilled Chicken Bacon Skewers with Maple & Bourbon Glaze
This week on Three Kitchens Podcast, we're cooking with fire - again! You may be wondering what's with all the meat recipes at the moment. We've actually been calling April The Month of Meat, and while we didn't really plan it that way, we admit we're loving it.
This week, Erin is grilling bacon-wrapped chicken skewers, finished with a maple and bourbon glaze (drooling yet?). This amazing recipe comes from Derek Wolf from overthefirecooking.com ( . If you aren't familiar with his food, go check it out. You will want to eat every single thing he cooks (don't say we didn't warn you). He was inspired to learn to cook with fire by a favourite celeb chef of ours, Francis Mallman. With a muse like that, you really can't go wrong.
Erin also made an easy lemon rice to serve alongside the chicken. The bright lemon flavour comes from dried lemon peel, but you could also use lemon zest.
You may think wrapping pieces of chicken in bacon sounds tedious, but Erin promises it doesn't take as long as you may think, and we all agree it is well worth it. This is a fantastic recipe, one that will be on our BBQs all summer long. And we think you'll want it on yours, too.
Episode Links
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~ Chicken Bacon Skewers with Maple & Bourbon Glaze Recipe (
~ Lemon Rice Recipe (
~ Chimmichurri Recipe (
~ Over The Fire Cooking (
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