Ingredients

For the Jack Daniel’s Glaze:
1 cup pineapple juice
⅓ cup Jack Daniel’s, or any Tennessee whiskey / bourbon
¼ cup soy sauce
½ cup packed dark brown sugar
3 tablespoons water
2 tablespoons honey
1 tablespoon Worcestershire sauce
3 cloves garlic, finely minced
1 teaspoon onion powder
¼ to ½ teaspoon cayenne pepper, optional
Pinch of salt

For the Chicken:
4 boneless, skinless chicken breasts, (or 6 thighs)
1 tablespoon neutral oil, canola, avocado, or vegetable
½ teaspoon garlic powder
Salt and black pepper, to taste

Directions

In a small saucepan, whisk together the pineapple juice, whiskey, soy sauce, brown sugar, water, honey, Worcestershire, garlic, onion powder, cayenne, and salt. Bring to a gentle boil over medium heat.

Lower the heat and simmer 18 to 25 minutes, stirring occasionally, until the glaze coats the back of a spoon and has reduced by about half. Set aside about a third in a separate bowl for serving — never reuse glaze that touched raw chicken.

Pat the chicken dry. Pound breasts to an even ½-inch thickness. Rub all over with oil, garlic powder, salt, and pepper.

Cook the chicken using any of these four methods:

Grill: Heat to medium-high. Sear 2 minutes per side, then move to medium heat and cook 4 to 6 minutes per side.

Skillet: Heat a tablespoon of oil over medium-high. Cook breasts 5 to 6 minutes per side (thighs 6 to 7).

Oven: Roast at 425°F on a lined sheet pan for 18 to 22 minutes. For more color, finish under the broiler 1 to 2 minutes.

Air fryer: Cook at 380°F for 10 to 14 minutes, flipping halfway.

Glaze and finish. In the last 3 to 4 minutes of cooking (for the air fryer, add 2 to 3 minutes after flipping), brush the chicken generously with glaze, turning once or twice to caramelize, until it reaches 165°F internally.
Rest and serve. Let rest 5 minutes, then drizzle with the reserved glaze and serve.