4boneless skinless chicken breastspounded to an even thickness (approximately 1½-2 pounds, about ¾ inch thickness)
⅓cupjalapeño pepper jelly
¼cupFireball cinnamon whisky
2tablespoonslight brown sugar
2tablespoonsapple cider vinegar
Place your boneless skinless chicken breasts into a 9x13 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.
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.