I gotta tell you, Im one of those simple give me a cheeseburger and mashed potatoes (’cause I don’t like fries) type of girl.
Some would call that, a cheap date? Well I call it a realistic I dont want no salad kinda date!
Anyways, last night I went out to TGI Friday’s which is like one of my favorite fast food restaurants. Dont judge me because I love me some fast food, at 1000 calories a meal that just means a whole bunch of deliciousness!!!
I dont know how many of you are familiar with TGI Fridays but they are known for their Jack Daniels sauce on many of their meals. So of course, it only makes sense that I would concoct my own dish that involves Jack Daniels and I think its one of those things that works on any night of the week!
Forgive me for not taking the most appetizing picture but please please please believe me that this is a delicious meal!!!
Heres my recipe for Chuleta’s Jack Daniels BBQ Chicken
- 12 Chicken Legs/Breasts bone in and skin on
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Yellow Onion, Diced
- 1-½ cup Jack Daniels
- 12 ounces, Jack Daniels BBQ sauce
- 1 jar Peach jam
- ½ cups Water
- 2 Tablespoons Worcestershire Sauce
- 4 cloves Garlic, Peeled
- 3 whole Green Onions, Sliced Thin
Preheat oven to 300 degrees.
Heat oil and butter in a heavy OVEN SAFE pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.
Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you’re using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.
Cook for 1 1/2 hours, then remove from oven.
For my potato salad you will need:
- 6 red potatoes skin on
- 1 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/2 granny smith apple cubed
- salt and pepper to liking
- 1/2 teaspoon cayenne pepper
Scrub and wash potatoes, cube into small 1 inch pieces. In a large pot bring 6 quarts water to a boil.
Once water is at a boil place potatoes in pot, boil until fork tender.
Once potatoes have cooled, in a large mixing bowl mix together all ingredients with potatoes. Taste and alter seasonings to liking.