Description

Cherry Bomb Chicken is a fiery, flavorful dish with a tangy cherry tomato brine, spicy habanero peppers, and a touch of sweetness from Thai sweet chili sauce, perfect for grilling season.

Ingredients

1 quart cold water

½ cup white sugar

⅓ cup kosher salt

1 (4-pound) whole chicken, cut into 4 pieces

1 container cherry tomatoes

3 habanero peppers, seeded

4 cloves garlic

½ teaspoon ground allspice

1 tablespoon vegetable oil

½ teaspoon dried thyme

¼ teaspoon ground cumin

¼ teaspoon ground black pepper

¼ teaspoon cayenne pepper

2 tablespoons prepared Thai sweet chili sauce

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Instructions

In a saucepan, combine the water, sugar, and kosher salt. Heat over low heat for 4 to 5 minutes until the sugar and salt dissolve. Remove from heat and set aside to cool to room temperature.
Score the skin side of the chicken pieces 2 to 3 times, about ⅛-inch deep, and place them in a large bowl or lidded container.
In a blender, combine the cherry tomatoes, habanero peppers, garlic, and allspice with the cooled sugar-salt mixture. Blend until smooth.
Pour the tomato brine over the chicken, ensuring all pieces are covered. Cover the bowl or container and refrigerate for 4 to 6 hours.
After brining, remove the chicken pieces from the brine, shaking off excess. Place them on a plate or baking sheet lined with paper towels and pat dry.
Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
In a small bowl, combine the vegetable oil, thyme, cumin, black pepper, and cayenne pepper. Brush this mixture onto the chicken pieces.
Place the chicken pieces on the grill over direct heat, skin side down, and cook for 1 to 2 minutes. Flip the chicken and move to indirect heat. Cook for 30 to 35 minutes, or until the chicken is well-browned and the internal temperature reaches 165°F (74°C).
Brush the chicken with Thai sweet chili sauce and let it rest for 10 minutes before serving.

Notes

For a milder version, reduce or omit the habanero peppers.
If you prefer a vegetarian option, try using portobello mushrooms or thick slices of eggplant instead of chicken.
If you like extra sweetness, drizzle more Thai sweet chili sauce on the chicken just before serving.
The chicken can be frozen for up to 3 months after cooking.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 8g
Sodium: 820mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 42g
Cholesterol: 120mg