Whiskey Chicken

4 cloves garlic - peeled

1 tsp. olive oil

2/3 cup water

1 cup pineapple juice

3 Tbsp. teriyaki sauce

2 Tbsp. soy sauce

1 1/3 cups packed brown sugar

Juice of 1/2 lemon (2-3 Tbsp)

1/2 small onion - FINELY diced

1 Tbsp. Jack Daniels Whiskey

1/4 tsp. cayenne pepper

Slowly saute garlic cloves in olive oil over low heat until tender; set aside.

Bring Water, pineapple juice, teriyaki, soy sauce, and brown sugar to a boil, stirring constantly, then reduce heat to low.

Press sauted garlic with the flat edge of a knife to create a paste; stir into sauce along with remaining ingredients. Simmer sauce for 45 minutes stirring occasionally.

Brush glaze over chicken and grill.

****I used chicken tenders and marinated them in the glaze for about 8 hours. The recipe makes enough glaze for about 4 pounds of chicken. If you don't use it all at once it keeps well in the fridge for about three weeks.