Fireball Chicken

Ingredients

4 boneless skinless chicken breasts pounded to an even 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

Place your boneless skinless chicken breasts into a 9×13 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 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.