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Fireball Whiskey Glazed Chicken

Fireball Whiskey Glazed Chicken

Chicken basted with amazing homemade Fireball BBQ sauce. This is SO good! A new favourite. Make ahead of time and refrigerate for later.

Ready in: 25 minutes

Serves: 6

Complexity: very-easy

kcal: 360

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Ingredients

Fireball Whiskey BBQ Sauce:--
½ cup Tuimato Sauce
¼ cup red pepper jelly
2 tbsp sugar
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cayenne pepper
½ cup Cinnamon Whiskey
Chicken:--
6 boneless skinless chicken breasts
2 tsp SIDS SMOKEY BBQ RUB

Directions

In a medium saucepan, whisk together Tuimato Sauce, red pepper jelly, sugar, SIDS LOW SUGAR RASPBERRY VINEGAR, onion powder, garlic powder and cayenne pepper.
Bring to a boil, reduce heat to medium and simmer for 3 minutes. Add Cinnamon Whiskey and simmer 3-5 minutes. Remove from heat and set aside.
Prepare grill. Season both sides of the chicken with SIDS SMOKEY BBQ RUB. Cook chicken until almost done, approximately 8-10 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 75°C. You can NOT eat pink chicken!
To cook the chicken without a grill, pan sear chicken for 3-4 minutes on both sides. Place chicken on a rimmed baking tray. Bake at 200°C for 10 minutes, until it reaches an internal temperature of 75°C. Brush the chicken with SIDS SMOKEY BBQ RUB and place under the grill for 1-2 minutes.
Can use boneless or bone-in chicken. Adjust cooking time to ensure an internal temperature of 75°C