Jack Daniel's® Sauces
Jack Daniel's ® Barbecue Sauce Jack Daniel's ® EZ Marinader® Jack Daniel's ® Steak Sauce

Jack Daniel’s EZ Marinader® Recipes

Chicken? Steak? Fish? Vegetables? No matter what is on the menu or grill, you can add that extra special flavor to your meals with Jack Daniel’s® EZ Marinader®. We hope our recipes below will add to your enjoyment, no matter what the dish.

EZ BBQ Chicken Wrap
EZ Spicy Beef Strips
EZ Grilled Steak Salad
Grilled Chicken Breasts
Grilled Vegetable Kabobs
Grilled Porterhouse Steak
BBQ Beef Wrap
BBQ Chicken Breasts
BBQ Chicken Sandwich
BBQ Spareribs
Glazed Pork Tenderloin
Chicken Kabobs
Sautéed Shrimp over Pasta


EZ BBQ Chicken Wrap




Ingredients:

1 package of Jack Daniel’s® EZ Marinader®, Mesquite
1 to 1-½ pounds boneless, skinless chicken breast
1 tablespoon vegetable oil
1 cup shredded cheddar or pepper jack cheese
4 warmed 8 to 9-inch flour tortillas

Preparation:

Cut chicken breasts into ½ inch strips; marinate according to package directions. Stir-fry chicken strips in oil until thoroughly cooked. Spoon chicken strips down center of tortillas; top with cheese. Fold up bottom of tortilla, then fold in sides.

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EZ Spicy Beef Strips




Ingredients:

1 package of Jack Daniel’s® EZ Marinader®, Honey Teriyaki
1½ pounds beef flank steak
1 teaspoon crushed red pepper

Preparation:

Cut flank steak across the grain into ½ inch strips; sprinkle with crushed red pepper. Marinate according to package directions. Weave strips on skewers. Grill to desired doneness, turning once. Serves 4 to 6

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EZ Grilled Steak Salad




Ingredients:

1 package of Jack Daniel’s® EZ Marinader®, Slow Roasted Garlic & Herb
1 to 1½ pounds sirloin steak
Mixed salad greens
Onion slices
Tomato wedges
Shredded cheese
Sliced olives
Salad dressing

Preparation:

Marinate steak according to package directions. Grill or broil to desired doneness. Thinly slice across the grain. Arrange steak slices over salad greens. Top with onion, tomatoes, cheese and olives. Serve with salad dressing. Serves 4 to 6

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Grilled Chicken Breasts


Ingredients:

1 package Jack Daniel’s® EZ Marinader®, Honey Teriyaki
1 medium pineapple
1 medium red onion
4 boneless, skinless chicken breasts

Preparation:

To prepare pineapple, cut off top and cut 4 thick slices. Cut each slice in half and remove center core and skin if desired.

Remove skin from red onion and cut 4 thick slices.

Place pineapple and onion in EZ Marinader® bag and reseal bag. Allow to marinate in refrigerator for 15 minutes, turning bag occasionally to distribute marinade. Remove from bag, cover and set aside.

Place chicken breasts in EZ Marinader® bag and reseal bag. Allow to marinate in refrigerator 30 minutes, turning bag occasionally to distribute marinade. Remove chicken from bag and discard marinade.

Grill chicken over medium heat 8 to 12 minutes or until chicken is no longer pink in center; turn once halfway through. Grill pineapple and onion over medium heat 4 to 6 minutes; turn once halfway through. Serves 4

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Grilled Vegetable Kabobs


Ingredients:

1 package Jack Daniel’s® EZ Marinader®, Slow Roasted Garlic & Herb
1 medium zucchini, cut in 1-inch pieces (2 cups)
1 medium eggplant, cut in 1-inch pieces (2 cups)
1 sweet bell pepper, cut in 1-inch squares
2 small red onions, cut in quarters
1 small fresh pineapple, cored and skinned, cut in 1-inch pieces (2 cups)
8 cherry tomatoes
8 skewers

Preparation:

Place all vegetables in Jack Daniel’s® EZ Marinader® bag and reseal bag. Allow to marinate in refrigerator 30 minutes, turning bag occasionally to distribute marinade.

Remove vegetables from bag and thread on skewers. Grill over medium heat 10 to 15 minutes; turn frequently and baste with remaining marinade if desired. Serve over rice or couscous. Serves 4

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Grilled Porterhouse Steak


Ingredients:

1 package Jack Daniel’s® EZ Marinader®, Mesquite
4 Porterhouse or T-Bone steaks, cut about 1 inch thick

Preparation:

Place steaks in Jack Daniel’s® EZ Marinader® bag and reseal it. Allow to marinate in refrigerator 20 to 30 minutes, turning bag occasionally to distribute marinade.

Remove steaks from bag and grill over medium-high heat 8 to 12 minutes or until desired doneness; turn once half-way through. Serve with grilled vegetables. Serves 4

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BBQ Beef Wrap


Ingredients:

1 package Jack Daniel’s® EZ Marinader®, Mesquite
1 to 1-½ pound sirloin steak
8 to 9-inch flour tortillas
Shredded cheddar or pepper jack cheese
vegetable oil

Preparation:

Cut 1 to 1-½-pound sirloin steak into ¼-inch strips. Marinate 1 to 2 hours, turning bag occasionally. Remove steak strips from marinade; discard marinade. Stir-fry steak strips in 1-tablespoon vegetable oil just until no longer pink. Spoon beef strips down center of four 8 to 9-inch warmed flour tortillas; top with shredded cheddar or pepper jack cheese. Fold up bottom of tortilla and then roll. Serves 4

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BBQ Chicken Breasts


Ingredients:

1 package Jack Daniel’s® EZ Marinader®, Mesquite
4 to 6 skinless chicken breasts
Vegetable oil

Preparation:

Marinate 4 to 6 skinless chicken breast halves 1 to 2 hours, turning bag occasionally. Remove chicken breasts from marinade; discard marinade. Brush chicken breasts lightly with vegetable oil. Grill over medium heat until chicken is no longer pink in center. Serves 4 to 6

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BBQ Chicken Sandwich


Ingredients:

1 package Jack Daniel’s® EZ Marinader®, Mesquite
4 to 6 boneless, skinless chicken breasts
1 tablespoon vegetable oil
Semi-hard rolls
Tomato slices and lettuce leaves

Preparation:

Marinate 4 to 6 skinless boneless chicken breast halves 30 minutes to 1 hour, turning bag occasionally. Remove chicken from marinade; discard marinade. Heat 1-tablespoon vegetable oil in large skillet. Cook chicken breasts in skillet, about 4 to 5 minutes per side or until cooked through. Serve on semi-hard rolls with tomato slices and lettuce leaves. Serves 4 to 6

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BBQ Spareribs


Ingredients:

1 package Jack Daniel’s® EZ Marinader®, Mesquite
3 to 4 pound slab of Pork spareribs

Preparation:

Cut one 3 to 4-pound slab of pork spareribs into 2-rib sections. Marinate at least 2 hours, turning bag occasionally. Remove ribs from marinade; discard marinade. Place ribs in large roasting pan; bake in 350°F oven for 1 hour or until tender. Serves 4

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Glazed Pork Tenderloin


Ingredients:

1 package Jack Daniel’s® EZ Marinader®, Honey Teriyaki
1 pound pork tenderloin
Honey

Preparation:

Pierce 1-pound pork tenderloin several times with fork. Marinate 1 hour, turning bag occasionally. Remove tenderloin from marinade; discard marinade. Place tenderloin on rack in shallow pan. Brush with honey. Bake in 350°F oven for 40 minutes or until meat thermometer inserted in thickest part registers 160°F. To serve, slice diagonally across the grain. Serves 4

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Chicken Kabobs


Ingredients:

1 package Jack Daniel’s® EZ Marinader®, Slow Roasted Garlic & Herb
1 pound boneless, skinless chicken breasts
1 medium onion
1 medium zucchini
8 oz. fresh mushrooms

Preparation:

Cut 1 pound skinless boneless chicken breast into 1-inch chunks. Cut 1 medium onion into chunks and 1 medium zucchini into ½-inch slices. Remove stems from fresh mushrooms. Marinate chicken, onion, zucchini and mushrooms for 30 to 60 minutes, turning bag occasionally. Remove chicken and vegetables from marinade and thread alternately on skewers. Discard marinade. Grill kabobs over medium heat until chicken is cooked and vegetables are tender, turning several times during cooking. Serves 4

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Sautéed Shrimp over Pasta


Ingredients:

1 package Jack Daniel’s® EZ Marinader®, Slow Roasted Garlic & Herb
1½ pounds raw shrimp
2 tablespoons chopped fresh parsley
¼ cup olive oil
8 oz. linguine
Parmesan cheese

Preparation:

Marinate 1½ pounds raw shrimp, shelled and deveined, for 30 to 60 minutes, turning bag occasionally. Remove shrimp from marinade; discard marinade. Sauté shrimp and 2 tablespoons chopped fresh parsley in 1¼ cup olive oil until shrimp turn pink, about 3 to 5 minutes. Pour over 8 ounces linguine, cooked and drained, and toss until combined. Sprinkle with Parmesan cheese. Serves 4

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