Description

Fireball Chicken is a flavorful grilled chicken dish featuring tender boneless, skinless chicken breasts marinated and glazed in a spicy-sweet sauce made from Fireball cinnamon whisky, jalapeño pepper jelly, and a blend of spices. This recipe delivers a perfect balance of heat, sweetness, and smoky notes, making it an ideal main course for a summer barbecue or a cozy dinner.

Ingredients

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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

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Instructions

Prepare the Chicken: Place your boneless skinless chicken breasts into a 9×13 baking dish and set them aside while you prepare the sauce.
Make the Fireball 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 the ingredients well to blend.
Simmer the Sauce: Bring the sauce mixture to a boil, then reduce the heat to low and simmer for 5 minutes. The sauce will thicken slightly but remain pourable, perfect for coating the chicken. Remove from heat and let cool for 5 minutes.
Marinate the Chicken: Reserve ½ cup of the sauce in a heat-safe container, cover it with plastic wrap, and set aside. Pour the remaining sauce evenly over the chicken breasts in the baking dish. Cover and refrigerate for at least 2 hours or overnight for maximum flavor penetration.
Preheat the Grill: Remove chicken from the refrigerator and preheat your outdoor gas grill to 425°F (220°C).
Grill the Chicken: Place the marinated chicken breasts on the grill and cook for 7-9 minutes on the first side, depending on thickness and grill heat. Flip and grill for an additional 7-9 minutes on the other side until fully cooked through.
glaze with Reserved Sauce: Using a heat-safe pastry brush, generously brush the reserved Fireball sauce onto each side of the grilled chicken. Cook the chicken for an additional minute per side to warm the glaze and help it stick.
Rest and Serve: Remove the Fireball chicken from the grill and transfer to a serving platter. Allow it to rest for 5 minutes before serving to redistribute juices and maximize tenderness.

Notes

For best results, marinate the chicken overnight to allow the flavors to deepen.
Pounding the chicken breasts to an even thickness ensures even cooking.
If you prefer a non-alcoholic version, substitute the Fireball cinnamon whisky with an equal amount of apple cider or cinnamon-flavored syrup.
Use a meat thermometer to ensure an internal chicken temperature of 165°F (74°C) for safety.
Leftover sauce can be warmed and served as a dipping sauce alongside the chicken.

Nutrition

Serving Size: 1 chicken breast with sauce (approximately 6 oz)
Calories: 360 kcal
Sugar: 12 g
Sodium: 480 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 0.5 g
Protein: 38 g
Cholesterol: 110 mg