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Cherry Bomb Chicken
Cherry Bomb Chicken
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
340 minutes
Spicy brined chicken grilled to perfection with cherry tomatoes for a crispy and juicy dish.
Ingredients:
  • 1 quart cold water
  • 0.33333334326744 cup kosher salt
  • 1 (4 pound) whole chicken, cut into 4 pieces
  • 1 pint cherry tomatoes
  • 3 habanero peppers, seeded
  • 4 cloves garlic
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon cayenne pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons prepared Thai sweet chili sauce
Instructions:
  • In a saucepan over low heat, gently heat water, kosher salt, and sugar until fully dissolved, about 4 to 5 minutes. Allow the mixture to cool to room temperature before using.
  • Make 2 to 3 shallow cuts on the skin side of each piece of chicken. Transfer the chicken pieces to a large bowl or lidded container.
  • Blend cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar until creamy.
  • Cover chicken pieces with the flavorful tomato brine, ensuring all pieces are submerged. Chill in the refrigerator for 4 to 6 hours.
  • Take out the chicken pieces and place them on a plate or baking sheet lined with paper towels. Gently pat the chicken dry with additional paper towels.
  • Heat up your outdoor grill until it's nice and hot, then lightly oil the grate.
  • Mix thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
  • Coat every chicken piece generously with a blend of aromatic thyme and oil.
  • Grill chicken skin side down for 1 to 2 minutes, then move to indirect heat. Continue cooking for 30 to 35 minutes until well-browned and the meat is no longer pink. Ensure the temperature reaches 165°F (74°C) by using an instant-read thermometer near the bone.
  • Coat each piece generously with Thai sweet chile sauce, then place on a plate to rest for 10 minutes before serving.

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