Fireball Chicken
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup Fireball Cinnamon Whiskey
1/4 cup soy sauce
1/4 cup honey
1/4 cup ketchup
1 tablespoon apple cider vinegar
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)
Directions:
Prepare the Marinade:
In a medium bowl, whisk together Fireball Cinnamon Whiskey, soy sauce, honey, ketchup, apple cider vinegar, minced garlic, cinnamon, and black pepper. Stir until well combined.
Marinate the Chicken:
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for deeper flavor.
Cook the Chicken:
Preheat your grill or a large skillet over medium-high heat. Drizzle olive oil onto the skillet if cooking on the stovetop. Remove the chicken from the marinade, letting any excess drip off, and place it on the grill or skillet. Cook the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and caramelized.
Glaze the Chicken:
While the chicken is cooking, pour the remaining marinade into a small saucepan. Bring it to a boil, then reduce the heat to a simmer for 5-7 minutes, or until the sauce thickens slightly. Use this glaze to brush the chicken during the last few minutes of cooking for extra flavor.
Serve:
Once cooked, remove the chicken from the grill or skillet and let it rest for 5 minutes. Slice the chicken and drizzle with any remaining glaze. Garnish with chopped green onions and sesame seeds (optional).
Prep Time: 10 minutes (plus marinating time) | Cook Time: 15-20 minutes | Total Time: 30-35 minutes
Kcal: 340 kcal (per serving) | Servings: 4 servings