Cherry Bomb Chicken

This cherry bomb chicken recipe uses a hot peppers and cherry tomato brine before grilling until crispy on the outside yet moist and juicy inside.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 490 Calories

Ingredients

• 1 tablespoon vegetable oil
• 4 cloves garlic
• 1 (4 pound) whole chicken, cut into 4 pieces
• 1 quart cold water
• 1 pint cherry tomatoes
• 3 habanero peppers, seeded
• 2 tablespoons prepared Thai sweet chili sauce
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon dried thyme
• 0.5 cup white sugar
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon ground allspice
• 0.25 teaspoon ground cumin
• 0.33333334326744 cup kosher salt

Recipe Instructions

Step 1

Combine cherry tomatoes, habanero peppers, garlic, and allspice with sugar and salt mixture in a blender; blend until smooth.

Step 2

Pour tomato brine over chicken pieces, making sure all pieces are covered. Cover bowl or container; refrigerate 4 to 6 hours.

Step 3

Preheat an outdoor grill for high, indirect heat and lightly oil the grate.

Step 4

Combine oil, thyme, cumin, black pepper, and cayenne pepper in a small bowl; brush onto chicken pieces

Step 5

Combine water, sugar, and kosher salt in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside until cooled to room temperature.

Step 6

Score skin sides chicken pieces 2 to 3 times, about ⅛-inch deep; place in a large bowl or lidded container.

Step 7

Remove chicken pieces from brine, shaking off excess; transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with paper towels. Discard brine.

Step 8

Cook chicken over direct heat, skin sides down, on the preheated grill for 1 to 2 minutes; flip chicken pieces and move to indirect heat. Cook until well-browned and meat is no longer pink in centers, 30 to 35 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

Step 9

Brush chicken pieces with chili sauce; transfer to a plate and rest before serving for 10 minutes.