Rating: 4.78 stars
155 Ratings
  • 5 star values: 132
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.

Recipe Summary test

prep:
20 mins
cook:
40 mins
additional:
4 hrs 40 mins
total:
5 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Editor's Note:

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts

490 calories; protein 41.5g; carbohydrates 22.6g; fat 25.3g; cholesterol 129.3mg; sodium 5251.8mg. Full Nutrition
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