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Cherry Bomb Chicken

One 4 pound chicken, cut into 4 pieces

1 quart water

1/3 cup kosher salt

1/2 cup white sugar

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 Thai Sweet Chili Sauce

Recipe Yield: Serves 6

  1. Combine water, kosher salt and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set asided to cool to room temperature.
  2. Score the skin of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
  3. Puree cherry tomatoes, habanero peppers, garlic and allspice with the salt and sugar mixture in a blender until smooth.
  4. Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
  5. Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  6. Preheat an outdoor grill for high heat and lightly oil the grates.
  7. Combine the thyme, cumin, black pepper, cayenne pepper and oil in a small bowl.
  8. Brush each chicken piece with thyme and oil mixture.
  9. 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).
  10. Brush each piece with Thai Sweet Chili Sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.

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