Fireball Whiskey Glazed Chicken - Chicken basted with an amazing homemade Fireball BBQ sauce. Ketchup, red pepper jelly, vinegar, onion, garlic, cayenne pepper, and Fireball Whiskey. This is SO good! I made this for a party and everyone raved about it! A new favorite! Can make the Fireball BBQ sauce ahead of time and refrigerate for later. We ate this 2 weeks in a row!!
In a medium saucepan, whisk together ketchup, red pepper jelly, sugar, cider vinegar, onion powder, garlic powder and cayenne pepper. Bring to a boil, reduce heat to medium and simmer for 3 minutes. Add Fireball Cinnamon Whiskey and simmer 3 to 5 minutes. Remove from heat and set aside.
Prepare grill. Season both sides of the chicken with BBQ seasoning. Cook chicken until almost done, approximately 8 to 10 minutes. Baste chicken with Fireball Glaze, cook for 2 minutes. Flip chicken, baste again and cook for an additional 2 minutes. Remove chicken from grill.
Serve chicken with remaining Fireball Glaze.
Notes:
Cook chicken until it reaches an internal temperature of 165ºF. You can NOT eat pink chicken!To cook the chicken without a grill, pan sear chicken for 3 to 4 minutes on both sides. Place chicken on a rimmed baking sheet. Bake at 400ºF for 10 minutes, until it reaches an internal temperature of 165ºF. Brush the chicken with BBQ sauce and place under the broiler for 1 to 2 minutes.Can use this BBQ sauce on any cut of chicken - breasts, thighs, tenders, legs.Can use boneless or bone-in chicken. Adjust cooking time to ensure an internal temperature of 165ºF.Try our Homemade BBQ Seasoning recipe to season the chicken: https://www.plainchicken.com/bbq-seasoning/Leftover BBQ sauce will keep a week in the refrigerator.