Fireball Chicken

Fireball chicken combines tender boneless skinless chicken breasts with a marinade featuring an irresistible tangy cinnamon flavor.

Prep Time10

Marinate/Grill Time2 15

Total Time2 25

Course: Main Course

Cuisine: American

Keyword: Fireball Chicken Recipe

Servings:

Calories: 299kcal

Ingredients

4 boneless skinless chicken breasts, pounded to an even thickness (approximately 1½ to 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 9x13 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 it 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. Marinate it 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 to 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 to 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

Jalapeño pepper jelly, sometimes labeled red pepper jelly or hot pepper jelly, is typically stocked alongside other jellies at the grocery store. You’ll often find small-batch versions at local farmers markets as well.
This Fireball sauce can be made up to a week in advance and stored in a lidded jar in the refrigerator. When ready to use, gently rewarm it in a saucepan over low heat to loosen the texture. Avoid pouring warm sauce over raw chicken before marinating.
The recipe also scales easily—double or triple it if you’re cooking for a larger group.

Nutrition