-
-
My review
Cherry Bomb Chicken
Chef John
"Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken."
Added to shopping list.
Go to shopping list.
Ingredients
5 h 40 m servings 490 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 490 calories; 25.3 g fat; 22.6 g carbohydrates; 41.5 g protein; 129 mg cholesterol; 5252 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 123148 Ratings
-
-
-
-
-
Most helpful positive review
5/14/2012
Absolutely amazing!!! I must admit I was scared of the habanero peppers so I substituted with jalapenos...BUT next time I am making exactly as the recipe says. Definitely making this again, and ...
Most helpful
Most positive
Least positive
Newest
5/14/2012
Absolutely amazing!!! I must admit I was scared of the habanero peppers so I substituted with jalapenos...BUT next time I am making exactly as the recipe says. Definitely making this again, and ...
7/6/2012
Delicious! I always brine my chicken. I usually just use beer and salt, but this adds extra flavor. UPDATE: I have made this a couple of times now, and the frist time I made as is and the second...
6/25/2012
The PERFECT bbq chicken! I had never tried to grill chicken before, so I was nervous. It turned out amazing, and all 3 people I made dinner for told me it was the best bbq chicken they had ever ...
4/15/2012
OMG OMG OMG - made this chicken yesterday and it was amazing. Can't stop thinking about it - may have to make it again today. Chef John I love you!
8/21/2012
The magic of brining is exactly right, well done Chef John. This is so moist and flavorful, the only change I made was to use a whole chicken split in half and weigh the chicken down with tinfoi...
7/6/2014
Great recipe! I used 4 chicken breasts instead and wasn't up to firing up the grill so I baked them instead. 450 degree oven 35-40 min depending on the thickness of your chicken. Another tip t...
7/1/2012
This recipe is the bomb, literally! I marinated the chicken for about 8 hours- 4 breasts on the bone (skin on) along with 2 thighs (skin on) and followed the directions exactly. The chicken had ...
6/17/2012
No need to repeat what's already been said. An excellent recipe for moist and delicious chicken. It was actually quite simple to make.