Cherry Bomb Chicken

Ingredients

• Servings: 6
• 1 quart cold water
• 1/3 cup kosher salt
• 1/2 cup sugar
• 1 (4 pound) whole chicken, cut into 4 pieces
• 1 pint cherry tomatoes
• 3 habanero peppers, seeded
• 4 cloves garlic
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 2 tablespoons prepared thai sweet chili sauce

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 5 hrs 40 mins


• combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. set aside to cool to room temperature.
• score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. place chicken pieces in a large bowl or lidded container.
• puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
• pour tomato brine over chicken pieces, making sure all pieces are covered. refrigerate 4 to 6 hours.
• remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. pat chicken pieces dry with more paper towels.
• preheat an outdoor grill for high heat and lightly oil the grate.
• combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
• brush each chicken piece with thyme and oil mixture.
• cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. turn each piece 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 each piece with thai sweet chile sauce. transfer to a plate and allow chicken to rest for 10 minutes before serving.