Description
Fireball Chicken features juicy, tender boneless chicken breasts marinated and glazed with a sweet and spicy sauce made from ketchup, jalapeño pepper jelly, Fireball cinnamon whisky, and warming spices. Grilled to perfection, this flavorful dish balances heat with a touch of cinnamon sweetness, perfect for a crowd-pleasing main course.
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 the boneless skinless chicken breasts into a 9×13 baking dish and set aside.
- Make 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 well to combine.
- Simmer sauce: Bring the sauce to a boil, then reduce heat to low and let it simmer for 5 minutes until slightly thickened but still pourable. Remove from heat and let cool for 5 minutes.
- Marinate chicken: Reserve ½ cup of the sauce, cover 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 to marinate.
- Preheat grill: Remove the chicken from the refrigerator. Preheat your outdoor gas grill to 425°F.
- Grill chicken: Grill the chicken breasts on the first side for 9 minutes (depending on thickness and grill), then flip and grill the second side for another 9 minutes.
- Glaze and finish: Using a heat-safe pastry brush, brush the reserved Fireball sauce onto both sides of the chicken. Cook for an additional 1 minute per side to allow the glaze to warm through and stick.
- Rest and serve: Remove chicken from the grill and transfer to a serving platter. Let rest for 5 minutes before serving to allow juices to redistribute.
Notes
- For best flavor, marinate the chicken overnight to allow the sauce to deeply penetrate the meat.
- If you don’t have a grill, you can finish the chicken under a broiler or in a hot oven, turning and glazing as directed.
- Adjust jalapeño pepper jelly amount if you prefer milder or spicier heat.
- Butter can be substituted with olive oil for a dairy-free version.
- Pounding the chicken breasts to even thickness ensures even cooking and prevents drying out.
- Letting the chicken rest after grilling keeps it juicy and tender.
Nutrition
- Serving Size: 1 chicken breast (approximately 6 oz)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 90 mg
