Fireball Whisky Glazed Chicken Recipe 45

FIREBALL BBQ CHICKEN

Steps:

• Preheat oven to 475 degrees F.
• In a bowl, mix the mustard, brown sugar, worcestershire sauce and 4 teaspoons of Fireball Whisky.
• Partially remove skin and fully coat chicken with 1/3 of the mixture and sprinkle on your rub. Put skin back on and coat with the rest of the mustard mixture and more rub.
• Heat oil in a 12 inch heavy skillet over high heat until hot but not smoking.
• Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown (about 12 minutes).
• Transfer chicken to baking sheet. Place in oven and cook 13 minutes. Flip chicken and continue cooking until skin crisps and meat is cooked through (about 5 minutes longer).
• Transfer to a plate and let rest 5 minutes before serving.
• While chicken is baking, in a separate pan, mix BBQ sauce and 1/8 cup Fireball Whisky on low heat until sauce is well mixed and warm. Use this as a dipping sauce or coat chicken with sauce.

FIREBALL WHISKY GLAZED CHICKEN RECIPE - (4/5)

Steps:

• 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. Enjoy.