In a bowl, whisk together Fireball Whiskey, soy sauce, honey, brown sugar, apple cider vinegar, garlic powder, onion powder, red pepper flakes, salt, and pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken.
Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to infuse.
Cook the Chicken:
Heat the olive oil in a large skillet over medium heat.
Remove the chicken from the marinade, discarding the marinade (or reserve it to make a sauce later).
Cook the chicken in the skillet for 5-7 minutes per side, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
Make the Sauce (optional):
If you reserved some of the marinade, bring it to a simmer in a small saucepan over medium heat. Allow it to cook for 5-7 minutes, reducing slightly to thicken into a sauce.
Drizzle the reduced sauce over the cooked chicken for extra flavor.
Serve:
Once the chicken is done, remove it from the skillet and let it rest for a few minutes before slicing or serving whole.
Garnish with fresh parsley or green onions, if desired.
Enjoy:
Serve your Fireball Chicken with your favorite sides, such as rice, mashed potatoes, or roasted vegetables, and enjoy the sweet and spicy kick!
