January 24, 2024
Review RecipeFireball Chicken
Fireball chicken combines tender boneless skinless chicken breasts with a marinade featuring an irresistible tangy cinnamon flavor.
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Experience a taste sensation with our Fireball chicken. Juicy, marinated chicken breasts meet a sauce infused with the fiery notes of Fireball whisky that will take your grilling game to the next level and leave everyone craving for more.
Fireball Chicken Ingredients
This dish features tender, lean boneless skinless chicken breasts as the main element.
The marinade and sauce incorporate the flavors of jalapeño pepper jelly for a sweet and spicy kick, while Fireball cinnamon whisky adds a unique warmth and hint of cinnamon.
Additional flavors come from smoked paprika, garlic powder, onion powder, salt, and pepper, with ground cinnamon providing comforting undertones to complement the whisky.
You’ll need:
- 4 boneless skinless chicken breasts, pounded to an even thickness (approximately 1½-2 pounds, about ¾ inch thickness)
- ½ cup of ketchup
- ⅓ cup of jalapeño pepper jelly
- ¼ cup of Fireball cinnamon whisky
- 3 tablespoons of unsalted butter
- 2 tablespoons of light brown sugar
- 2 tablespoons of apple cider vinegar
- ½ teaspoon of smoked paprika
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- ¼ teaspoon of ground cinnamon
PRO TIP:
Jalapeno pepper jelly is also known as red pepper jelly or hot pepper jelly. It is found where other jellies are found in your local grocery store. If you have a local farmers market, you will often find homemade versions of this jelly.
Substitutions and Additions
JALAPENO PEPPER JELLY: If you want a milder option, consider using red pepper jelly or even apricot jam for a subtle sweetness without the heat.
FIREBALL CINNAMON WHISKY: For a non-alcoholic version, swap the whisky with apple juice infused with a dash of ground cinnamon.
To maintain the smoky element, you can also add a touch of liquid smoke.
APPLE CIDER VINEGAR: Lemon juice provides a zesty alternative that adds a bright citrus note to the marinade.
SMOKED PAPRIKA: If you prefer a smokier flavor, swap smoked paprika with chipotle powder for an extra kick.
CHICKEN: You can use boneless skinless chicken thighs if you prefer dark meat. You will need to adjust your grilling time according to the size and thickness of your thigh pieces.
How To Make This Fireball Chicken Recipe
Make sure to plan ahead when making this recipe so that your chicken has plenty of time to marinate and soak up all the BBQ sauce goodness.
OUR RECIPE DEVELOPER SAYS
This Fireball sauce can be made up to a week ahead of time and stored in a lidded jar in the refrigerator. You can rewarm your sauce in a sauce pot on low heat to slightly loosen it up when ready to use. Be careful not to pour the warm sauce onto your raw chicken before marinating it.
STEP ONE: Place your boneless skinless chicken breasts into a 9×13 baking dish. Set aside.
STEP TWO: In a 2-quart sauce pot on medium heat, add the ketchup, jalapeno 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.
PRO TIP:
This Fireball sauce can easily be doubled or tripled if you are grilling chicken for a crowd.
STEP THREE: Bring the Fireball chicken sauce to a boil, reduce the heat to low, and simmer for five minutes.
Your Fireball sauce will not be super thick but will be thick enough to coat your chicken. Remove from the heat and allow to cool for five minutes.
STEP FOUR: Reserve ½ cup of the Fireball sauce, cover with a piece of plastic wrap and set aside. Pour the remaining sauce evenly over the chicken breasts.
STEP FIVE: Cover the sauce-coated chicken and marinate in the refrigerator for at least two hours or overnight.
STEP SIX: Remove the chicken from the refrigerator and preheat your outdoor gas grill to 425°F.
Grill the chicken breasts on the first side for 7-9 minutes (this will depend on how thick your chicken breast is and how your grill cooks), then flip the chicken and grill on the second side for an additional 7-9 minutes.
STEP SEVEN: Using a heat-safe pastry brush, brush some of the reserved Fireball BBQ sauce onto each side of the grilled chicken and cook the chicken for an additional minute on each side to allow the sauce to warm through and stick to the chicken.
STEP EIGHT: Remove the chicken from the grill and place onto a serving platter. Allow the Fireball chicken to rest for five minutes before serving.
How To Serve
Serve the Fireball chicken alongside a fresh tomato cucumber salad drizzled with a light vinaigrette. The crisp, tangy salad perfectly balances the richness of the chicken, creating a well-rounded and satisfying meal.
Transform the Fireball chicken into a taco fiesta! Shred the cooked chicken, and serve it in warm tortillas with your favorite taco fixings – diced tomatoes, shredded lettuce, grated cheese, salsa, guacamole, and a dollop of sour cream.
Elevate your barbecue spread by featuring Fireball chicken as the main attraction. Pair it with grilled corn on the cob, buttery cornbread, and coleslaw for a Southern-inspired feast.
Fireball whisky is not just for drinking. We have plenty of ways to use this spicy beverage. Check out our Fireball cupcakes and Fireball pumpkin pie.
MORE CHICKEN RECIPES
Storage
MAKE AHEAD: You can prepare the Fireball sauce ahead of time and store it in the refrigerator for up to a week. Rewarm gently in a saucepot before use.
IN THE FRIDGE: Store leftover Fireball chicken in an airtight container in the fridge for up to three days. To reheat, place the chicken in a covered oven-safe dish and warm in the oven at 350°F (175°C) until heated through.
IN THE FREEZER: For longer storage, freeze the cooked chicken in an airtight container for up to two months. Thaw in the fridge overnight before reheating.
REHEATING: To reheat, grill the chicken on low heat until warmed through, or use the microwave on low power for short intervals.
Why We Love This Recipe
IRRESISTIBLE FUSION OF FLAVORS: The combination of sweet and spicy flavors in Fireball chicken creates an unforgettable taste experience. The jalapeño pepper jelly infuses a gentle heat that harmonizes with the warmth of Fireball whisky, resulting in a balanced taste explosion.
EASY TO MAKE: While the flavors are complex, the recipe’s execution remains straightforward. It’s a testament to how simple ingredients can be transformed into a gourmet dish that’s sure to impress.
Bold and bursting with flavor, Fireball chicken is the ultimate recipe to elevate your grilling game. With its zesty and spicy marinade, this dish is an adventure for your taste buds.
Frequently Asked Questions
Can I use bone-in chicken instead?
While boneless chicken breasts work best for this recipe, you can adapt it by adjusting the grilling time accordingly. Ensure the internal temperature reaches 165°F (74°C).
Can I use a different type of whiskey?
Absolutely, though the distinct cinnamon flavor of Fireball adds a unique twist. Experiment with your favorite whiskey, but note that the flavor profile may vary.
How spicy is the dish?
The dish has a gentle kick from the jalapeño pepper jelly. If you prefer more heat, consider adding a pinch of red pepper flakes to the marinade.
Can I grill the chicken indoors?
Certainly! Use a grill pan on the stovetop or a countertop grill to achieve those coveted grill marks and smoky flavor.
Is the dish suitable for children?
The alcohol in the whisky evaporates during cooking, leaving behind its flavor. However, use your discretion if serving to children.
Can I use the marinade for other meats?
Definitely! The marinade works well with pork chops, shrimp, and even tofu.
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Fireball Chicken
Fireball chicken combines tender boneless skinless chicken breasts with a marinade featuring an irresistible tangy cinnamon flavor.
Prep Time 10 minutes
Total Time 2 hours 25 minutes
Servings 4
Ingredients
- 4 boneless skinless chicken breasts, pounded to an even thickness (approximately 1½-2 pounds, about ¾ inch thickness)
- 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
- Place your boneless skinless chicken breasts into a 9×13 baking dish. Set aside.
- In a 2-quart sauce pot on medium heat, add the ketchup, jalapeno 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.
- Bring the Fireball chicken sauce to a boil, reduce the heat to low, and simmer for 5 minutes. Your Fireball sauce will not be super thick but will be thick enough to coat your chicken. Remove from the heat and allow to cool for 5 minutes.
- Reserve ½ cup of the Fireball sauce, cover with a piece of plastic wrap and set aside. Pour the remaining sauce evenly over the chicken breasts.
- Cover the sauce-coated chicken and marinate in the refrigerator for at least 2 hours or overnight.
- Remove the chicken from the refrigerator and preheat your outdoor gas grill to 425°F. Grill the chicken breasts on the first side for 7-9 minutes depending on how thick your chicken breast is and how your grill cooks, then flip the chicken and grill on the second side for an additional 7-9 minutes.
- Using a heat-safe pastry brush, brush some of the reserved Fireball sauce onto each side of the grilled chicken and cook the chicken for an additional minute on each side to allow the sauce to warm through and stick to the chicken.
- Remove the chicken from the grill and place onto a serving platter. Allow the Fireball chicken to rest for 5 minutes before serving.
Notes
- Jalapeno pepper jelly is also known as red pepper jelly or hot pepper jelly. It is found where other jellies are found in your local grocery store. If you have a local farmers market, you will often find homemade versions of this jelly.
- This Fireball sauce can be made up to a week ahead of time and stored in a lidded jar in the refrigerator. You can rewarm your sauce in a sauce pot on low heat to slightly loosen it up when ready to use. Be careful not to pour the warm sauce onto your raw chicken before marinating it.
- This Fireball sauce can easily be doubled or tripled if you are grilling chicken for a crowd.
Nutrition
Calories: 299kcal | Carbohydrates: 15g | Protein: 25g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 698mg | Potassium: 533mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 574IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
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