Cherry Bomb Chicken

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine water, sugar, and kosher salt in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside until cooled to room temperature.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Score skin sides chicken pieces 2 to 3 times, about ⅛-inch deep; place in a large bowl or lidded container.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine cherry tomatoes, habanero peppers, garlic, and allspice with sugar and salt mixture in a blender; blend until smooth.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pour tomato brine over chicken pieces, making sure all pieces are covered. Cover bowl or container; refrigerate 4 to 6 hours.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Remove chicken pieces from brine, shaking off excess; transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with paper towels. Discard brine.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Preheat an outdoor grill for high, indirect heat and lightly oil the grate.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Combine oil, thyme, cumin, black pepper, and cayenne pepper in a small bowl; brush onto chicken pieces'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Cook chicken over direct heat, skin sides down, on the preheated grill for 1 to 2 minutes; flip chicken pieces and move to indirect heat. Cook until well-browned and meat is no longer pink in centers, 30 to 35 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Brush chicken pieces with chili sauce; transfer to a plate and rest before serving for 10 minutes.'}

📊 Nutrition Facts

Per serving (6 servings total)