Description
Fireball Chicken is a spicy and sweet grilled chicken dish made with a zesty sauce featuring Fireball cinnamon whisky, jalapeño pepper jelly, and a blend of spices. The chicken breasts are marinated in the flavorful sauce, grilled to perfection, and finished with an extra brushing of the signature Fireball sauce for a deliciously sticky glaze.
Ingredients
Units
Scale
Chicken
- 4 boneless skinless chicken breasts pounded to an even thickness (approximately 1 1/2-2 pounds, about 3/4 inch thickness)
Fireball Sauce
- 1/2 cup ketchup
- 1/3 cup jalapeño pepper jelly
- 1/4 cup Fireball cinnamon whisky
- 3 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare Chicken: Place your boneless skinless chicken breasts into a 9×13 baking dish and set aside.
- Make the Sauce: In a 2-quart saucepan over medium heat, combine ketchup, jalapeño pepper jelly, Fireball cinnamon whisky, unsalted butter, light brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, black pepper, and ground cinnamon. Stir well to incorporate all ingredients.
- Simmer Sauce: Bring the sauce to a boil, then reduce heat to low and simmer for 5 minutes until slightly thickened. Remove from heat and allow to cool for 5 minutes.
- Marinate Chicken: Reserve ½ cup of the Fireball sauce, cover with plastic wrap, and set aside. Pour the remaining sauce evenly over the chicken breasts. Cover and refrigerate for at least 2 hours or overnight to marinate.
- Preheat Grill: Remove chicken from refrigerator and preheat outdoor gas grill to 425°F.
- Grill Chicken: Grill the chicken breasts on the first side for 9 minutes, then flip and grill the second side for an additional 9 minutes, adjusting time if chicken thickness or grill heat varies. Ensure chicken is cooked through.
- Brush with Sauce: Using a heat-safe pastry brush, apply some reserved Fireball sauce to each side of the grilled chicken, then cook for 1 more minute on each side to warm and set the glaze.
- Rest and Serve: Remove chicken from grill and place on a serving platter. Let rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Marinating overnight intensifies the flavor but a minimum of 2 hours is sufficient.
- If you prefer less heat, reduce the amount of jalapeño pepper jelly or omit the black pepper.
- The marinade can be made ahead and stored for up to 3 days in the refrigerator.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Fireball cinnamon whisky can be substituted with another cinnamon-flavored whiskey or bourbon for a slightly different flavor.
- Pounding the chicken breasts helps them cook evenly on the grill.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
