Fireball Chicken
Sweet, smoky, and spicy Fireball Chicken made with a flavorful cinnamon glaze and juicy grilled chicken. Perfect for family dinners, barbecues, and meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
4 boneless, skinless chicken breasts, pounded to an even thickness (about 1½–2 pounds)
Fireball-Style Sauce & Marinade
½ cup ketchup
⅓ cup jalapeño pepper jelly
¼ cup apple juice
½ teaspoon ground cinnamon
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
Instructions
Place the chicken breasts in a 9×13-inch baking dish and set aside.
In a medium saucepan over medium heat, combine:
Ketchup
Jalapeño pepper jelly
Apple juice
Ground cinnamon
Butter
Brown sugar
Apple cider vinegar
Smoked paprika
Garlic powder
Onion powder
Salt
Black pepper
Stir the ingredients together and bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until smooth and slightly thickened.
Remove the sauce from the heat and allow it to cool for about 5 minutes.
Reserve ½ cup of the sauce for glazing later.
Pour the remaining sauce over the chicken breasts, coating them evenly.
Cover and refrigerate for at least 2 hours or overnight.
Preheat the grill to 425°F (220°C).
Remove the chicken from the marinade and place it on the grill.
Grill for 7–9 minutes on the first side.
Flip and grill for another 7–9 minutes on the second side, or until the internal temperature reaches 165°F (74°C).
Brush the reserved sauce over both sides of the chicken.
Grill for an additional 1 minute per side to allow the glaze to caramelize and set.
Transfer the chicken to a serving platter and let rest for 5 minutes before serving.
Notes
Place the chicken breasts in a 9×13-inch baking dish and set aside.
In a medium saucepan over medium heat, combine:
Ketchup
Jalapeño pepper jelly
Apple juice
Ground cinnamon
Butter
Brown sugar
Apple cider vinegar
Smoked paprika
Garlic powder
Onion powder
Salt
Black pepper
Stir the ingredients together and bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until smooth and slightly thickened.
Remove the sauce from the heat and allow it to cool for about 5 minutes.
Reserve ½ cup of the sauce for glazing later.
Pour the remaining sauce over the chicken breasts, coating them evenly.
Cover and refrigerate for at least 2 hours or overnight.
Preheat the grill to 425°F (220°C).
Remove the chicken from the marinade and place it on the grill.
Grill for 7–9 minutes on the first side.
Flip and grill for another 7–9 minutes on the second side, or until the internal temperature reaches 165°F (74°C).
Brush the reserved sauce over both sides of the chicken.
Grill for an additional 1 minute per side to allow the glaze to caramelize and set.
Transfer the chicken to a serving platter and let rest for 5 minutes before serving.
Find it online: https://elladishes.com/fireball-chicken/
