fbpx
Jump to Recipe Print Recipe

Cherry Bomb Chicken

Print Recipe Jump to Recipe
Looking for a spicy and flavorful chicken dish that will really kick your taste buds into overdrive? Look no further than my delicious Cherry Bomb Chicken recipe!
5 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Additional 4 hours 40 minutes
Total Time 5 hours 40 minutes
SERVINGS 6 People

Ingredients
  

  • 1 quart  cold water
  • 1/3 cup  kosher salt
  • 1/2 cup  white sugar
  • 1 (4 pound)  whole chicken, cut into 4 pieces
  • 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 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.

Nutrition

Serving: 6gCalories: 490kcalCarbohydrates: 22.6gProtein: 41.5gFat: 25.3gSaturated Fat: 6.8gCholesterol: 129.3mgSodium: 5251.8mgPotassium: 500.1mgFiber: 1.3gSugar: 18.5gVitamin A: 517.8IUVitamin C: 11.6mgCalcium: 39.6mgIron: 2.7mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating





The reCAPTCHA verification period has expired. Please reload the page.

Become a Member of the
American Barbecue Association!

Exclusive access to recipes, events, and more!