Directions

• Step 1

  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.

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• Step 2

  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.

• Step 3

  Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.

• Step 4

  Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.

• Step 5

  Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.

• Step 6

  Preheat an outdoor grill for high heat and lightly oil the grate.

• Step 7

  Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.

• Step 8

  Brush each chicken piece with thyme and oil mixture.

• Step 9

  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).

• Step 10

  Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.