Description
Fireball Chicken is a flavorful and spicy grilled chicken recipe featuring a tangy sauce made with Fireball cinnamon whisky, jalapeño pepper jelly, and a blend of spices. Marinated for hours, then grilled to perfection, this dish offers a sweet and smoky taste with a cinnamon kick, perfect for a delicious dinner.
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 the chicken: Place boneless skinless chicken breasts into a 9×13 baking dish and set aside for marinating later.
- 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 well to combine all ingredients.
- Simmer the sauce: Bring the sauce to a boil, then reduce heat to low and let it simmer for 5 minutes. The sauce will thicken slightly—just enough to coat the chicken. Remove from heat and let cool for 5 minutes.
- Marinate the chicken: Reserve ½ cup of the sauce and cover it with plastic wrap, setting it aside. Pour the remaining warm sauce evenly over the chicken breasts in the baking dish. Cover and refrigerate for at least 2 hours or preferably overnight to marinate.
- Preheat the grill: When ready to cook, remove the chicken from the refrigerator and preheat your outdoor gas grill to 425°F (218°C).
- Grill the chicken (first side): Place the marinated chicken breasts on the grill and cook for 9 minutes, adjusting time depending on thickness and grill heat.
- Grill the chicken (second side): Flip the chicken breasts and grill for another 9 minutes until cooked through.
- Apply reserved sauce: Using a heat-safe pastry brush, brush the reserved Fireball sauce onto each side of the chicken. Cook each side for an additional 1 minute to warm the sauce and allow it to stick to the chicken.
- Rest the chicken: Remove the chicken from the grill, place on a serving platter, and let it rest for 5 minutes before serving to allow juices to redistribute.
Notes
- For best flavor, marinate the chicken overnight to let the sauce fully penetrate the meat.
- If you don’t have a grill, you can bake the marinated chicken in a preheated oven at 400°F for about 20-25 minutes, brushing with reserved sauce in the last few minutes.
- Adjust jalapeño pepper jelly quantity for desired spice level—less jelly for milder heat.
- Ensure chicken breasts are pounded to even thickness to allow for uniform cooking.
- Use a meat thermometer to check doneness; chicken should reach an internal temperature of 165°F.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
