Description
This Fireball Chicken recipe features tender, boneless skinless chicken breasts marinated in a spicy, sweet, and cinnamon-infused sauce made with Fireball cinnamon whisky and jalapeño pepper jelly. Grilled to perfection and brushed with reserved sauce, this dish delivers a flavorful and slightly smoky taste that’s perfect for summer cookouts or cozy dinners.
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 your boneless skinless chicken breasts into a 9×13 baking dish and set aside.
- Make the Fireball sauce: In a 2-quart sauce pot 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 the sauce: Bring the sauce to a boil, then reduce heat to low and let it simmer for 5 minutes until slightly thickened. Remove from heat and allow it to cool for 5 minutes.
- Reserve sauce and marinate chicken: Reserve ½ cup of the Fireball sauce, cover it with plastic wrap, and set aside. Pour the remaining sauce evenly over the chicken breasts in the baking dish. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
- Preheat the grill: Remove the chicken from the refrigerator and preheat your outdoor gas grill to 425°F.
- Grill the chicken: Grill the chicken breasts on the first side for 9 minutes, then flip and grill the other side for another 9 minutes, adjusting time based on thickness and grill heat to ensure the chicken is cooked through.
- Brush with reserved sauce: Using a heat-safe pastry brush, coat each side of the grilled chicken breasts with the reserved Fireball sauce. Grill each side for an additional 1 minute to warm the sauce and allow it to stick to the chicken.
- Rest and serve: Remove the chicken from the grill and place it on a serving platter. Let it rest for 5 minutes before serving to ensure juices redistribute.
Notes
- For a milder flavor, reduce the amount of jalapeño pepper jelly or omit it completely.
- If you do not have a grill, you can also cook the chicken under a broiler or on a stovetop grill pan, adjusting cooking times accordingly.
- Marinating overnight enhances the flavor but a minimum of 2 hours will still yield good results.
- Make sure to pound the chicken breasts evenly to ensure uniform cooking.
- Use a meat thermometer to check doneness; the internal temperature should reach 165°F.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 90 mg
