Description
Fireball Chicken is a flavorful grilled dish featuring tender boneless skinless chicken breasts marinated in a spicy-sweet sauce made with Fireball cinnamon whisky, jalapeño pepper jelly, and a blend of spices. This recipe offers a perfect balance of heat, sweetness, and smoky depth, ideal for outdoor grilling and casual meals.
Ingredients
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
- ½ cup ketchup
- ⅓ cup jalapeño pepper jelly
- ¼ cup Fireball cinnamon whisky
- 3 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 2 tablespoons apple cider vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
Instructions
- Prepare the chicken: Place your boneless skinless chicken breasts into a 9×13 baking dish. Set aside to be marinated later.
- Make the Fireball sauce: In a 2-quart sauce pot over medium heat, combine the 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 thoroughly to blend all ingredients.
- Simmer the sauce: Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes until the sauce slightly thickens. Remove from heat and let it cool for 5 minutes.
- Marinate the chicken: Reserve ½ cup of the Fireball sauce, cover with plastic wrap, and set aside for basting later. Pour the remaining sauce evenly over the chicken breasts. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to penetrate.
- Grill the chicken: Preheat your outdoor gas grill to 425°F (220°C). Grill the chicken breasts on the first side for 7-9 minutes depending on thickness and grill heat, then flip and grill for an additional 7-9 minutes until fully cooked.
- Baste the chicken: Using a heat-safe pastry brush, apply some of the reserved Fireball sauce onto each side of the grilled chicken. Continue cooking for an additional minute on each side to warm the sauce and help it adhere to the chicken.
- Rest and serve: Remove the chicken from the grill and transfer to a serving platter. Allow the Fireball chicken to rest for 5 minutes before slicing and serving to maximize juiciness and flavor.
Notes
- For best results, marinate the chicken overnight to enhance the flavor infusion.
- You can adjust the spice level by using more or less jalapeño pepper jelly based on your preference.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- If grilling is not possible, this chicken can also be cooked under a broiler or on a stovetop grill pan.
- Letting the chicken rest after grilling helps retain its juiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
