Cherry Bomb Chicken

Cherry Bomb Chicken Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 40 mins

    TOTAL : 4 hrs 40 mins

    SERVING : 6

    YIELD : 6 servings

  • 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.

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  • 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.

Per Serving: 490 calories; protein 41.5g; carbohydrates 22.6g; fat 25.3g; cholesterol 129.3mg; sodium 5251.8mg. The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.