Jack Daniels Marinade Recipes

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JACK DANIEL'S MARINADE



Jack Daniel's Marinade image

I stole this off of a Deep South web-page. If you wanted to make this more like the verities of the original marinade, use a touch of Mesquite smoke. If you wish to have it more like a teriyaki, then use a bit of brown sugar and substitute the vinegar for pineapple juice, but watch it carefully, or it will burn on the grill.

Provided by Shepardess

Categories     Chicken

Time 20m

Yield 2 cups, 2-4 serving(s)

Number Of Ingredients 10

1 cup ketchup
1/4 cup Jack Daniels Whiskey
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1 garlic clove, crushed

Steps:

  • Combine in saucepan. Bring to boil, then reduce heat and simmer 10 minutes. When it's cool, put in one of your own double-locked gallon sized zip bags so you can throw it away and NO MESS!
  • Use to marinate shrimp or scallops for 1 hour or beef, chicken, or pork in the refrigerator overnight. Flip the package over a few times during the marinating time.
  • It will do about 2 - 4 medium 1 inch stakes or about 1/2 of a chicken.
  • Be careful with shellfish and only marinade for an hour or less, as the taste will take over!
  • Use to baste the shellfish or meat as it is grilled or broiled.
  • Makes about 2 cups of Marinade.

Nutrition Facts : Calories 334.8, Fat 0.8, SaturatedFat 0.1, Sodium 1940.5, Carbohydrate 65.8, Fiber 0.8, Sugar 52.1, Protein 3.4

HOW TO MAKE JACK DANIEL'S MARINADE: 3 EASY RECIPES



How to Make Jack Daniel's Marinade: 3 Easy Recipes image

For a marinade that's packed full of flavor, reach for Jack Daniel's whiskey. The warm smoky taste of the whiskey works perfectly in a classic marinade or a marinade with Coca-Cola-either is great on steak, chicken, and seafood. If you'd...

Provided by Kady Richardson

Categories     Sauces

Number Of Ingredients 8

1⁄4 cup (59 ml) of Jack Daniel's whiskey
1⁄4 cup (59 ml) of soy sauce
1⁄4 cup (59 ml) of Dijon mustard
1/4 cup (25 g) of green onions, minced
1/4 cup (50 g) of light brown sugar, packed
1 teaspoon (5.5 g) of salt
1 dash of Worcestershire sauce
Black pepper, to taste

Steps:

  • Pour whiskey, soy sauce, and Worcestershire sauce into a bowl. Get out a medium-sized bowl and pour in 1⁄4 cup (59 ml) of Jack Daniel's whiskey, 1⁄4 cup (59 ml) of soy sauce, and 1 dash of Worcestershire sauce. It's fine to use low-sodium soy sauce. You can use any Jack Daniel's product you like-try Tennessee Honey for a slightly sweet marinade or Tennessee Apple for a light fruity flavor.
  • Add Dijon mustard, green onions, brown sugar, salt, and pepper. Spoon 1⁄4 cup (59 ml) of Dijon mustard into the bowl with the liquid ingredients and add 1/4 cup (25 g) of minced green onions, 1/4 cup (50 g) of packed light brown sugar, 1 teaspoon (5.5 g) of salt, and black pepper according to your taste. For a sweeter marinade, swap out pineapple juice for the Dijon mustard. For a more savory flavor, add 1 teaspoon (2 g) of onion or garlic powder.
  • Whisk the marinade until the sugar dissolves. Don't worry if the marinade is thin-it will coat the meat or seafood, and it's definitely packed full of flavor. You can make the marinade ahead of time, but don't add the meat or seafood until you're ready to start marinating them. If you'd like to make the marinade really hands-off, put all of the marinade ingredients into a large sealable plastic bag. Seal the bag and shake until the sugar dissolves.
  • Pour the marinade over meat or seafood. Put your choice of steak, chicken, pork chops, or seafood like shrimp or scallops into a dish. Then, pour the marinade over the food and flip them over, so they're coated in the marinade. If you're marinating the food in a bag, just put the food into the bag and seal it shut. Turn the bag over a few times to coat the food in the marinade.
  • Marinate the food for at least 1 hour before you cook it. If you're marinating seafood, don't marinate it for more than an hour or it will lose its firm texture. If you're marinating beef, chicken, or pork, you can marinate it in the fridge overnight. This gives the meat a chance to absorb a lot of flavor. It's fine to leave the food marinating at room temperature if you're cooking it within the hour. If not, cover the dish and stick the food in the fridge while it marinates.

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