Description

Fireball Chicken is a sweet, spicy, and smoky grilled chicken dish featuring a flavorful Fireball cinnamon whisky sauce. Tender boneless skinless chicken breasts are marinated in a vibrant sauce made with jalapeño pepper jelly, ketchup, and warm spices, then grilled to juicy perfection with a final basting of the signature sauce. This recipe offers a perfect balance of heat and sweetness, ideal for a quick, crowd-pleasing summer meal.

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

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Instructions

Prepare the chicken: Place your boneless skinless chicken breasts into a 9×13 baking dish. Set aside.
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 to combine thoroughly.
Simmer the sauce: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 5 minutes until slightly thickened. Remove from heat and allow to cool for 5 minutes.
Marinate the chicken: Reserve ½ cup of the Fireball sauce, cover it, and set aside. Pour the remaining sauce evenly over the chicken breasts in the baking dish. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to let the flavors infuse the chicken.
Grill the chicken: Preheat your outdoor gas grill to 425°F (220°C). Place the marinated chicken breasts on the grill and cook for 7-9 minutes on the first side, depending on thickness and heat. Flip and grill for an additional 7-9 minutes on the other side, ensuring the chicken is cooked through and has nice grill marks.
Baste the chicken: Using a heat-safe pastry brush, brush some of the reserved Fireball sauce onto each side of the grilled chicken. Continue grilling for an additional minute per side to warm the sauce and help it adhere to the chicken, enhancing the flavor and juiciness.
Rest and serve: Remove the chicken from the grill and transfer it to a serving platter. Allow the Fireball chicken to rest for 5 minutes before serving to let the juices redistribute for maximum tenderness and flavor.

Notes

For best flavor, marinate the chicken overnight.
Adjust grilling time based on chicken thickness and grill heat to avoid overcooking.
If you don’t have a grill, you can pan-sear the chicken and finish in a hot oven at 425°F for a similar effect.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Reserve the sauce carefully for basting and do not reuse leftover marinade that has been in contact with raw chicken without cooking.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Course
Method: Grilling
Cuisine: American