INGREDIENTS
4 boneless skinless chicken breasts (pounded to an even thickness, approximately 1 1/2 – 2 pounds, about 3/4 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
DIRECTIONS
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.
Simmer the sauce: Bring the mixture to a boil, reduce the heat to low, and simmer for 5 minutes. The sauce will thicken slightly. Remove from heat and allow to cool for 5 minutes.
Marinate the chicken: Reserve ½ cup of the Fireball sauce, cover with plastic wrap, and set aside. Pour the remaining sauce evenly over the chicken breasts. Cover the chicken and marinate in the refrigerator for at least 2 hours or overnight.
Grill the chicken: Preheat your outdoor gas grill to 425°F. Grill the chicken breasts on the first side for 7-9 minutes (depending on thickness and grill heat), then flip and grill for an additional 7-9 minutes on the second side.
Baste the chicken: Using a heat-safe pastry brush, brush some of the reserved Fireball sauce onto each side of the grilled chicken and cook for an additional minute on each side to allow the sauce to warm through and adhere to the chicken.
Rest and serve: Remove the chicken from the grill and place it onto a serving platter. Allow the Fireball chicken to rest for 5 minutes before serving.
Prep Time: 10 min | Cooking Time: 15 min | Total Time: 2 hr 25 min | Servings: 4 Voir moins