Fireball Chicken with Whisky Glaze (Print Version)
# Ingredients:
01 -
4 boneless skinless chicken breasts, pounded to an even thickness (approximately 1½-2 pounds, about ¾ inch thickness)
→ Fireball sauce
02 -
½ cup ketchup
03 -
⅓ cup jalapeño pepper jelly
04 -
¼ cup Fireball cinnamon whisky
05 -
3 tablespoons unsalted butter
06 -
2 tablespoons light brown sugar
07 -
2 tablespoons apple cider vinegar
08 -
½ teaspoon smoked paprika
09 -
½ teaspoon garlic powder
10 -
½ teaspoon onion powder
11 -
½ teaspoon salt
12 -
¼ teaspoon black pepper
13 -
¼ teaspoon ground cinnamon
# Instructions:
01 -
Place the boneless skinless chicken breasts into a 9x13 baking dish. Set aside.
02 -
In a 2-quart sauce pot on 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 and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and allow to cool for 5 minutes.
03 -
Reserve ½ cup of the Fireball sauce, cover with plastic wrap, and set aside. Pour the remaining sauce over the chicken breasts evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight.
04 -
Preheat an outdoor gas grill to 218°C (425°F). Grill the chicken on the first side for 7-9 minutes depending on thickness, then flip and grill on the other side for an additional 7-9 minutes.
05 -
Using a heat-safe pastry brush, glaze the chicken with the reserved Fireball sauce on both sides and grill for an additional minute per side to allow the sauce to warm and coat the chicken.
06 -
Remove the chicken from the grill, place onto a serving platter, and allow it to rest for 5 minutes before serving.