Cherry Bomb Chicken

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

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.

Chef John

That sounds like some spicy chicken. Yum.

Too spicy for me…:lol:

More like spicy HOT. You could substitute a milder pepper such as Jalapeno, Chipotle or Ancho for the Habaneros. Years ago the Habanero was the hottest of all peppers, but now they grow hybrids that are many times hotter. It seems the growers have a competition trying to grow the hottest peppers in the world for bragging rights. According to Guinness Ed Currie who owns PuckerButt Pepper Co. in Fort Mill, SC (60 miles from my home) has the record of Scoville heat rating of 1,569,300 for his "Smokin’ Ed’s Carolina Reaper” chili pepper. The Habanero has only a 350,000 Scoville rating. Pure Capsaicin has a 16,000,000 Scoville rating.