Fireball Whiskey Glazed Chicken

Total Time: 1 hour, 20 minutes


  • ½ cup Fireball whiskey
  • 4 chicken legs, thawed
  • 2 tablespoons olive oil
  • 1 spring onion, diced (to serve)
  • 2 red chilies, sliced (to serve)
  • sour cream dip (to serve)
  • ¼ cup red pepper jelly
  • ½ cup tomato ketchup
  • ¼ cup granulated sugar
  • 3 tablespoons apple cider vinegar
  • ½ tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon light brown sugar
  • ½ tablespoon salt
  • ½ tablespoon chili powder
  • ½ tablespoon onion powder


  • Preheat oven to 410°F.
  • Make The Rub: In a medium-sized bowl, combine garlic powder, paprika, light brown sugar, salt, chili powder, and onion powder. Mix well, and toss each chicken leg until generously and evenly coated with the rub. 
  • Place the chicken on a baking tray, drizzle with olive oil, and bake for 20 minutes. 
  • Take the tray out and cover it with tin foil. Turn the oven down to 320°F and cook the chicken for an additional 45 minutes.
  • Make The Glaze: In a small saucepan, combine whiskey, red pepper jelly, tomato ketchup, granulated sugar, and apple cider vinegar. Cook over low heat for approximately 5 minutes, stirring until the sauce becomes thick and glossy.
  • Remove chicken legs from the oven, uncover, and glaze liberally. Broil for 1 minute to set the glaze in place. 
  • Slice the chicken legs into drums and thighs. Finish with diced spring onion, sliced red chilies, and serve with sour cream dip on the side.