{"id":472286,"date":"2018-07-02T08:40:23","date_gmt":"2018-07-02T07:40:23","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=472286"},"modified":"2018-07-02T12:39:06","modified_gmt":"2018-07-02T11:39:06","slug":"recipes-jack-danielsbbq-sauces-www-jackdanielsbbqsauces-com","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/recipes-jack-danielsbbq-sauces-www-jackdanielsbbqsauces-com\/","title":{"rendered":"RECIPES! Jack Daniel\u2019s\u00aeBBQ Sauces! www.jackdanielsbbqsauces.com"},"content":{"rendered":"

RECIPES! Jack Daniel\u2019s\u00aeBBQ Sauces!\u00a0www.jackdanielsbbqsauces.com<\/a><\/h3>\n

\n

SMOKEY SWEET CHICKEN TENDERS<\/strong><\/p>\n

\"\"<\/p>\n

\u200b
\nServes 4<\/p>\n

Method: Stove<\/p>\n

Approx 60 minutes<\/p>\n

Ingredients:<\/p>\n

500g chicken inner fillets<\/p>\n

100g plain flour<\/p>\n

1 bottle Jack Daniel\u2019s\u00ae Smokey Sweet Barbecue Glaze<\/p>\n

300g panko breadcrumbs<\/p>\n

40g parsley<\/p>\n

Zest of 1 lemon<\/p>\n

Salt and Pepper<\/p>\n

500ml Vegetable Oil for Frying<\/p>\n

Prep:<\/p>\n

Place the flour, salt and pepper in a bowl.<\/p>\n

Pour the Jack Daniel\u2019s\u00ae Smokey Sweet Barbecue Glaze in a separate bowl.<\/p>\n

Place the panko breadcrumbs, lemon zest and chopped parsley in a third bowl.<\/p>\n

With clean hands, dip the chicken into the flour and coat evenly, tapping off any excess flour on the side of the bowl.<\/p>\n

Dip the floured chicken into the Jack Daniel\u2019s\u00ae Smokey Sweet Barbecue Glaze, coating the chicken evenly with the glaze.<\/p>\n

Dip the chicken into the breadcrumb, lemon zest and chopped parsley mix, coating evenly and tapping off excess crumbs on the side of the bowl.<\/p>\n

Place the coated chicken on a plate, cover with cling film and place in the refrigerator to chill for 30 minutes. This helps the crumbs stick to the chicken.<\/p>\n

Heat the oil to 160\u00b0C. Once the oil is hot, fry the tenders a few at a time until golden brown, placing on kitchen paper to drain.<\/p>\n

Serve immediately with a dipping bowl of Jack Daniel\u2019s\u00ae Smokey Sweet Barbecue Glaze.<\/p>\n

SMOKEY SWEET DONUT BURGER<\/strong><\/p>\n

\"\"<\/p>\n

Serves 4<\/p>\n

Method: Grill \/ Oven<\/p>\n

Approx 30 minutes<\/p>\n

Ingredients:<\/p>\n

500g minced beef<\/p>\n

8 slices streaky bacon<\/p>\n

4 slices burger cheese<\/p>\n

Lettuce (optional)<\/p>\n

Sliced red onions (optional)<\/p>\n

Salt and pepper<\/p>\n

1 bottle Jack Daniel\u2019s\u00ae Smokey Sweet Barbecue Glaze<\/p>\n

4 glazed donuts<\/p>\n

Prep:<\/p>\n

Place the minced beef, salt, pepper and \u00bd bottle Jack Daniel\u00ae Smokey Sweet sauce in a bowl. Using freshly washed hands, mix well and shape into four even sized patties.<\/p>\n

Place the patties and bacon on a tray under a preheated grill and cook until crispy.<\/p>\n

When the meat has cooked, remove the tray and brush the bacon and the burger patties with the remaining sauce. Place back under the grill for a further two minutes to glaze.<\/p>\n

Slice the donuts in half and grill until golden brown.<\/p>\n

Assemble the burger by topping one half of the donut with lettuce, followed by sliced red onions, a beef patty, two slices of bacon, cheese and finally the remaining half of the donut.<\/p>\n

Serve immediately.<\/p>\n

HONEY SESAME AND CHILLI WINGS<\/strong><\/p>\n

\u200b\"\"<\/p>\n

Serves 4<\/p>\n

Method: Oven<\/p>\n

Approx 60 minutes<\/p>\n

Ingredients:<\/p>\n

500g chicken wings<\/p>\n

1 bottle Jack Daniel\u2019s\u00ae Tennessee HoneyTM Barbecue Glaze<\/p>\n

30g sesame seeds (toasted)<\/p>\n

10g spring onions<\/p>\n

1 red chilli<\/p>\n

Salt and pepper<\/p>\n

Prep:<\/p>\n

Preheat oven to 200\u00b0C (Fan 180\u00b0C).<\/p>\n

With clean hands, place the wings in a large bowl and add the Jack Daniel\u2019s\u00ae Tennessee HoneyTM Barbecue Glaze. Evenly coat the chicken wings and leave to marinade. The wings will take on the flavour of the sauce, the longer they are left to marinade. Overnight is best, but cover with cling film and refrigerate for a minimum of 30 minutes.<\/p>\n

Remove the wings from the refrigerator and spread out on a large baking tray so they are not touching. Place in preheated oven and bake for 10 minutes.<\/p>\n

Remove the tray, turn the wings and bake for a further 10 minutes.<\/p>\n

Whilst the wings are baking, chop the chilli and spring onion.<\/p>\n

Once the wings are cooked, they will have a nice golden sticky glaze. Remove them from the oven, sprinkle with chopped chilli, spring onion and toasted sesame seeds.<\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPES! Jack Daniel\u2019s\u00aeBBQ Sauces!\u00a0www.jackdanielsbbqsauces.com SMOKEY SWEET CHICKEN TENDERS \u200b Serves 4 Method: Stove Approx 60 minutes Ingredients: 500g chicken inner fillets 100g plain flour 1 bottle Jack Daniel\u2019s\u00ae Smokey Sweet Barbecue Glaze 300g panko breadcrumbs 40g parsley Zest of 1 lemon Salt and Pepper 500ml Vegetable Oil for Frying Prep: Place the flour, salt and […]<\/p>\n","protected":false},"author":5,"featured_media":472290,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-472286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/472286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=472286"}],"version-history":[{"count":2,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/472286\/revisions"}],"predecessor-version":[{"id":576921,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/472286\/revisions\/576921"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/472290"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=472286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=472286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=472286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}