Description
Fireball Chicken is a flavorful grilled chicken dish featuring a spicy-sweet glaze made from Fireball cinnamon whisky, jalapeño jelly, and a blend of spices. Perfectly marinated and grilled to juicy perfection, this dish offers a delightful combination of heat and sweetness that will excite your palate.
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. Set aside.
- Make 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 to combine.
- Simmer Sauce: Bring the sauce to a boil, then reduce heat to low. Simmer for 5 minutes until thick enough to coat the chicken. Remove from heat and cool for 5 minutes.
- Reserve Sauce: Reserve ½ cup of the sauce by covering it with plastic wrap and set aside. Pour remaining sauce evenly over the chicken breasts in the baking dish.
- Marinate: Cover the sauce-coated chicken and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
- Preheat Grill: Remove chicken from refrigerator. Preheat your outdoor gas grill to 425°F.
- Grill Chicken: Grill chicken breasts on the first side for 9 minutes, then flip and grill for another 9 minutes, adjusting time based on thickness and grill performance.
- Apply Sauce: Using a heat-safe pastry brush, brush some of the reserved sauce onto each side of chicken. Cook an additional 1 minute per side to warm the sauce and help it adhere.
- Rest and Serve: Remove chicken from grill and place on a serving platter. Let it rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Pounding the chicken breasts to even thickness ensures even cooking.
- Adjust the amount of jalapeño pepper jelly if you prefer less heat.
- If you don’t have a grill, you can bake the chicken at 400°F for 20-25 minutes, brushing with reserved sauce similarly.
- For a non-alcoholic version, substitute Fireball cinnamon whisky with cinnamon extract or omit it.
Nutrition
- Serving Size: 1 chicken breast (approx. 6 oz)
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 90 mg
