Cherry Bomb Chicken

Cherry Bomb Chicken

Recipe by John Mitzewich from allrecipes.com

Dinner 6 Hr. 40 Mins.

Ingredients

6

6 servings

  • 1 quart cold water
  • ⅓ cup kosher salt
  • ½ cup white sugar
  • 1 (4 pound) whole chicken, cut into 4 pieces
  • 1 pint cherry tomatoes
  • 3 habanero peppers, seeded
  • 4 cloves garlic
  • ½ teaspoon ground allspice
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons prepared Thai sweet chili sauce

Instructions

  • 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.

Nutritional Facts

Per 6 servings

  • Calories: 490
  • Carbohydrate: 23g
  • Fat: 25g
  • Fiber: 1g
  • Protein: 42g
  • Sugar: 19g

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