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)

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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.