Why You’ll Love This Recipe
Fireball Chicken is a bold, sweet, and spicy dish that brings a kick of cinnamon warmth with every bite. Glazed with a sticky Fireball whiskey sauce, this chicken is perfect for grilling, baking, or skillet-cooking. Whether served as a main dish or party appetizer, it’s a fun and flavorful way to spice up your meal with a little whiskey flair.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighsFireball cinnamon whiskeybrown sugarsoy sauceketchupapple cider vinegargarlic powderonion powdercrushed red pepper flakes (optional for heatcornstarch (optional for thickening)olive oil
directions
In a bowl, whisk together Fireball whiskey, brown sugar, soy sauce, ketchup, vinegar, garlic powder, onion powder, and red pepper flakes.
Heat olive oil in a skillet over medium heat. Add chicken and cook until golden and cooked through (about 6–8 minutes per side), or grill if preferred.
Remove chicken and set aside.
Pour sauce mixture into the skillet and bring to a simmer. Let it bubble for 5–7 minutes until slightly thickened.
(Optional: Mix 1 tsp cornstarch with 1 tbsp water and add to the sauce for a thicker glaze.)
Return chicken to the pan and spoon sauce over each piece to coat.
Simmer for 2–3 more minutes, then serve hot with extra sauce.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 20–25 minutesTotal time: 30–35 minutes
Variations
Use chicken wings or drumsticks for a party appetizer version.
Add pineapple juice to the sauce for a tropical twist.
Substitute Fireball with another cinnamon or spiced whiskey.
Finish with a squeeze of lime or sprinkle of fresh herbs.
Serve over rice, mashed potatoes, or grilled vegetables.
storage/reheating
Store in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove or in the microwave until heated through.Sauce may thicken after storing—add a splash of water or broth when reheating.
FAQs
Can I make this without whiskey?
Yes, substitute with apple juice or cinnamon-flavored syrup for a non-alcoholic version.
Is Fireball Chicken very spicy?
It has a warm kick from the whiskey and red pepper—adjust to taste.
Can I use frozen chicken?
Yes, just thaw completely before cooking.
Can I bake it instead?
Yes, bake chicken at 375°F (190°C) for 25–30 minutes, then brush with sauce and broil for 2–3 minutes.
Is this recipe kid-friendly?
Due to the alcohol, it’s best reserved for adult meals—though alcohol mostly cooks off during simmering.
Can I use skin-on chicken?
Yes, just adjust cooking time and be sure to render the fat for crispiness.
How do I know when the chicken is done?
Use a meat thermometer—165°F (74°C) internal temperature is safe.
What goes well with Fireball Chicken?
Roasted veggies, cornbread, rice, or a green salad pair perfectly.
Can I marinate the chicken in the sauce?
Yes, for extra flavor, marinate for 30 minutes to 2 hours before cooking.
Will the sauce burn?
Simmer gently and stir often—add a splash of water if it reduces too quickly.
Conclusion
Fireball Chicken is a bold and flavorful dish that delivers sweet heat and serious satisfaction. Whether you’re looking to impress guests or just shake up your dinner routine, this dish brings a fiery twist to the table. Easy to prepare and unforgettable in flavor, it’s a recipe you’ll come back to again and again.
Print
Fireball Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
Fireball Chicken is a bold and flavorful dish made with tender chicken cooked in a sweet, spicy glaze featuring Fireball cinnamon whisky—perfect for parties, game day, or a fun twist on dinner.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup Fireball cinnamon whisky
- 1/3 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
- In the same skillet, add Fireball whisky, brown sugar, ketchup, soy sauce, apple cider vinegar, garlic powder, and red pepper flakes. Stir to combine.
- Bring the mixture to a simmer over medium heat. Cook for 4–5 minutes, stirring occasionally, until it reduces slightly.
- Optional: Stir in cornstarch slurry and cook for 1–2 more minutes until the sauce thickens.
- Return the chicken to the skillet and toss to coat in the Fireball glaze. Cook for another 2 minutes to heat through.
- Garnish with chopped green onions and sesame seeds, if desired. Serve over rice, noodles, or on its own as an appetizer.
Notes
- Adjust whisky and sugar to taste for more or less sweetness and spice.
- Use pre-cooked chicken to save time—just warm in the sauce.
- This dish also works well with chicken wings or drumsticks.