Cherry Bomb Chicken
As a result of the magic actually will nearly ensure a juicy, delectable piece of chicken.
Original recipe makes 6 servings
- 1/3 cup kosher salt
- 1/2 cup white sugar
- 1 (4 pound) whole chicken, cut into 4 bits
- 3 habanero peppers
- 4 cloves garlic
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
Combine water, kosher salt, and sugar cook 4 to 5 minutes until salt and sugar dissolve,. Set aside to cool to room temperature.Score the skin side of every piece of chicken two to three times, about 1/8 inch. Put chicken pieces in a sizable bowl or container that is lidded.
Puree habanero peppers cherry tomatoes, garlic, and allspice with the sugar and salt mixture until smooth.Pour tomato brine making sure all pieces are covered. Refrigerate 4 to 6 hours.
Remove chicken pieces and transfer to your plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.Join cumin, thyme, black pepper, cayenne pepper, and oil in a little bowl.Brush each chicken piece with oil and thyme concoction.
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 middle, 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 chile sauce that is sweet. Transfer to a plate and permit chicken to rest for 10 minutes before serving.