Cherry Bomb Chicken
Course: ChickenCuisine: EuropeanPrep Time
20 mins
Cook Time
40
minutesAdditional Time
4
minutesTotal Time
5 hrs 40 mins
Servings
6
Ingredients
1 quart — cold water
½ cup — white sugar
⅓ cup — kosher salt
1 (4 pound) — whole chicken, cut into 4 pieces
1 pint — cherry tomatoes
3 — habanero peppers, seeded
4 cloves — garlic
½ teaspoon — ground allspice
1 tablespoon — vegetable oil
½ teaspoon — dried thyme
¼ teaspoon — ground cumin
¼ teaspoon — ground black pepper
¼ teaspoon — cayenne pepper
2 tablespoons — prepared Thai sweet chili sauce
Directions
- Combine water, sugar, and kosher salt in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
- Score skin side of chicken pieces 2 to 3 times, about 1/8-inch deep; place in a large bowl or lidded container.
- Combine cherry tomatoes, habanero peppers, garlic, and allspice with sugar and salt mixture in a blender; blend until smooth.
- Pour tomato brine over chicken pieces, making sure all pieces are covered. Cover bowl or container; refrigerate 4 to 6 hours.
- Transfer chicken pieces from brine to a plate or baking sheet lined with paper towels, shaking off excess. Pat chicken pieces dry with more paper towels. Discard brine.
- Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
- Combine oil, thyme, cumin, black pepper, and cayenne pepper in a small bowl; brush onto chicken pieces
- Cook chicken, skin sides down, on the preheated grill for 1 to 2 minutes; flip chicken and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Brush chicken pieces with chili sauce; transfer to a plate and rest 10 minutes before serving.
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