Summer is almost underway which, for us, means one thing: barbecue time! It can be notoriously difficult to find gluten-free sauces, but Jack Daniel’s has got you covered. These four recipes will inspire you to get grilling!
Grilled vegetable steaks
Grilled vegetable steaks
This simple veggie barbecue recipe is packed with smokey flavour
Ingredients
- 1 cauliflower
- 1 cabbage
- 1 bottle of Jack Daniel's Full Flavor Smokey Barbecue Sauce
Instructions
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With clean hands, slice the cauliflower into steaks and the cabbage into wedges.
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Place the cauliflower steaks and the cabbage on a hot grill.
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Brush with the barbecue sauce. Cook for 3-4 minutes, then turn. Repeat 2-3 times until a crust develops on the cauliflower and cabbage wedges, then serve immediately.
Chicken wings
Chicken wings
Simple, tasty chicken wings in a moreish marinade
Ingredients
For the chicken wings
- Finely grated zest and juice of 1 lime
- 1 tbsp dark brown sugar
- 1 tbsp clear honey
- 1 tsp cayenne
- 1 tsp ground ginger
- 8 tbsp Jack Daniel's Full Flavor Smokey Barbecue Sauce
- 12 large chicken wings
For the dipping sauce
Instructions
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Combine the lime juice, zest, sugar, honey, cayenne, ginger and the smokey barbecue sauce in a large bowl and stir.
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Add the wings and coat thoroughly. Cover the bowl and chill in the fridge for about two hours.
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Preheat the oven to 200oC/Gas Mark 6. Place the wings on a roasting tray and cook for 25 minutes, or barbecue until cooked through and nicely browned, turning a couple of times to cook evenly.
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Serve the wings hot or alternatively wait until the wings have cooled, refrigerate and eat within 24 hours.
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For the dipping sauce: Pour half a bottle of the barbecue sauce into a pan and cook gently for around 10 minutes until the sauce reduces down. Serve warm.
Chicken, smokey barbecue sauce, bacon & cheddar cheese
Chicken, smokey barbecue sauce, bacon & cheddar cheese
An indulgent barbecue dish that's perfect for meat-lovers
Ingredients
For the chicken
- 4 slices of bacon smoked or sweet cured
- 1/2 bottle of Jack Daniel's Full Flavor Smokey Barbecue Sauce
- 2 chicken breasts skinless and boneless
- 50 g cheddar grated
For the wedges
- 2 baking potatoes
- 2 tbsp sunflower oil
- Sea salt and freshly ground black pepper
- Sugar snap peas to serve
- Grilled tomatoes to serve
Instructions
For the wedges
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Preheat the oven to 200oC/Gas Mark 6. Cut the potatoes into wedges, leaving the skin on, brush with sunflower oil and sprinkle with crushed sea salt and black pepper. Place in oven for about 30 minutes to roast until golden brown and crisp, turning as required.
For the chicken
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Meanwhile wrap 2 slices of bacon around each chicken breast and cook in the oven for 15 minutes on the middle shelf. Remove from the oven and sprinkle the grated cheese over. Cook for a further 10 minutes or until the cheese is golden brown.
For the sauce
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While the chicken and potatoes are in the oven, heat the barbecue sauce in a small pan for 2-3 minutes, stirring. Pour the sauce over the chicken and serve with wedges, sugar snap peas and grilled tomatoes.
Glazed bang bang corn
Glazed bang bang corn
This side dish will upstage the main event every time!
Ingredients
- 4 ears of corn
- 1 bottle of Jack Daniel's Smooth Original Barbecue Sauce
- 2 red chillis chopped
- 2.5 cm piece of ginger grated
- 1 garlic clove peeled, grated
- Juice of 2 limes
- Salt and freshly ground black pepper
- 40 g coriander
Instructions
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Place the barbecue sauce in a large bowl, add the chillis (including the seeds for extra heat), ginger, garlic, lime juice, salt and pepper. Stir until well combined.
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Add the corn to the bowl and coat evenly with the sauce mixture. Remove the corn from the sauce and place on a hot grill (or in a hot oven).
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Cook the corn for 15-20 minutes until it is golden and softened, turning every few minutes and brushing with the remaining sauce mixture.
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Sprinkle with coriander and serve immediately.