Get your grilling game on with this glazed Fireball Chicken recipe and don’t skimp on the sauce! BBQ season is made more fun and flavorful when your food is spiked with Fireball whiskey!
Fireball Whiskey Glazed Chicken
Our Fireball Whiskey Chicken recipe features my favorite Fireball chicken glaze; it has plenty of sweet heat flavor that packs a spicy punch to your marinated meat.
If you like my Fireball BBQ sauce, then you will LOVE this Fireball BBQ chicken recipe! With a few ingredient swaps, you can make a similar spicy marinade in only 10 minutes, then let your chicken sit in the sauce to soak up the seasonings before you cook it on the grill.
This Fireball glazed chicken recipe has the best balance of sweet and spicy flavors with a boozy beverage cooked right into the BBQ sauce. Make some now and save some for later – it’s great for slathering on steak, brushing on brisket, marinating meats, or basting on BBQ chicken wings.
Why We Love This Chicken With Fireball Glaze Recipe
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Fireball chicken glaze recipe spikes a classic cookout condiment with a boost of booze.
- It’s always fun to spike your sauce and a great way to add flavor to the grill!
- Marinade your meal in the morning and throw it on the grill when ready to eat.
- A delicious dinner option for backyard barbecues or any night of the week.
Fireball Chicken Ingredients
- Boneless skinless chicken breasts
- Ketchup
- Jalapeño pepper jelly
- Fireball cinnamon whisky
- Unsalted butter
- Light brown sugar
- Apple cider vinegar
- Smoked paprika
- Garlic powder
- Onion powder
- Salt
- Ground black pepper
- Ground cinnamon
Substitutions and Additions
- Choose Your Chicken: I used boneless, skinless chicken breasts, pounded to an even thickness, about ¾ inch thick. 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.
- Choose The Kind Of Ketchup: Feel free to use your favorite organic, low sugar, simple ingredients, etc. brand of ketchup. If you use a lower-sugar option, you may want to add a couple of extra tablespoons of brown sugar to your sauce.
- Prepare Without Pepper Jelly: If you do not want to use the pepper jelly, you can increase the amount of sugar in the recipe and add a pinch (⅛-¼ teaspoon, or more, depending on your preference) of red pepper flakes for heat.
Recommended Tools
- 9×13 baking dish
- 2-quart sauce pot
- Plastic wrap
- Pastry brush
How to Make Fireball Chicken
- Simmer The Sauce: Combine the ketchup, jalapeño pepper jelly, Fireball whisky, butter, brown sugar, apple cider vinegar, paprika, garlic powder, onion powder, salt, black pepper, and cinnamon. Bring the sauce to a boil, reduce the heat, and simmer for 5 minutes. Remove from the heat and allow to cool for 5 minutes.
Pro Tip: Your Fireball sauce will not be super thick but will be thick enough to coat your chicken. - Marinate The Meat: Pour the sauce over the chicken breasts, cover, and marinate in the refrigerator for at least 2 hours or overnight.
- Cook: Grill the chicken at 425 degrees Fahrenheit for 7-9 minutes on the first side, then flip the chicken and grill on the second side for an additional 7-9 minutes.
- Baste: Brush Fireball sauce onto each side of the grilled chicken and cook for another minute on each side to allow the sauce to warm and stick to the chicken.
- Serve: Allow the Fireball chicken to rest for 5 minutes before serving. Enjoy!
What To Serve With Fireball Chicken
Grilled Fireball Chicken pairs perfectly with almost any side dish. Serve your whisky-glazed chicken with parmesan corn on the cob, a side salad, some rice, or simple veggies.
Serve your leftovers for lunch the next day. The chicken is delicious when sliced and topped on a salad, sandwiched between a bun, or rolled into a wrap.
Tips For Making Fireball Chicken
- This Fireball chicken is best served warm and fresh off the grill.
- This Fireball sauce can easily be doubled or tripled if you are grilling chicken for a crowd.
How to Store Fireball Chicken
- To Store: This Fireball sauce can be made up to a week ahead of time and stored, in a lidded jar, in the refrigerator. Leftover cooked chicken can be wrapped well in foil and stored in the fridge for a few days.
- To Freeze: You can freeze the cooked and cooled chicken breasts for up to 2 months in an airtight container. You will need to thaw the chicken completely before rewarming.
- To Reheat: You can reheat your chicken on low heat on your grill or in the oven on a sheet tray.
More Easy Fireball Recipes
Other Easy Chicken Recipes
- Marry Me Chicken
- Chicken Enchiladas
- Crack Chicken Casserole
- King Ranch Chicken Casserole
- Longhorn Parmesan Crusted Chicken
- Creamy Tuscan Chicken
- Cream of Mushroom Chicken
- Easy Chicken Marsala
- Hasselback Chicken
Fireball Chicken
Serves — 4
Grilled Fireball Chicken is a great way to marinate your meat in a delicious homemade alcohol-infused mixture.
Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 2 hours
Total Time 2 hours 25 minutes
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.4 boneless skinless chicken breasts
- 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.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
- 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 (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.
- 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.
Jenn’s Notes
Storage:
- To Store: This Fireball sauce can be made up to a week ahead of time and stored, in a lidded jar, in the refrigerator. Leftover cooked chicken can be wrapped well in foil and stored in the fridge for a few days.
- To Freeze: You can freeze the cooked and cooled chicken breasts for up to 2 months in an airtight container. You will need to thaw the chicken completely before rewarming.
- To Reheat: You can reheat your chicken on low heat on your grill or in the oven on a sheet tray.
- 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.
- This Fireball sauce can easily be doubled or tripled if you are grilling chicken for a crowd.
- 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.
Nutrition Info
Calories: 302kcal | Carbohydrates: 16g | Protein: 25g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 887mg | Potassium: 555mg | Fiber: 1g | Sugar: 13g | Vitamin A: 767IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
love love this! it was amazing!
How or can you make this fireball chicken in the oven???