Hot & Sweet Cherry Habanaro Chicken (Cooked On A Smoker/Grill)
July 23, 2016
"Spicy happiness with each bite. WARNING! this is hot stuff! Recipe was made with the Traegar grill/smoker"
- Serving Size: 1 (748.6 g)
- Calories 775.3
- Total Fat - 44.8 g
- Saturated Fat - 10.2 g
- Cholesterol - 438.9 mg
- Sodium - 10020 mg
- Total Carbohydrate - 41.1 g
- Dietary Fiber - 4.8 g
- Sugars - 33.4 g
- Protein - 50.1 g
- Calcium - 78 mg
- Iron - 5.8 mg
- Vitamin C - 130.2 mg
- Thiamin - 0.3 mg
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.
Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
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. 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.
When ready to cook, start the grill on Smoke setting with the lid open until a fire is established (4-5 minutes).
Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
Brush each chicken piece with thyme and oil mixture. (Don't put on too much oil or else you'll end up with some serious flare-ups!)
Smoke the chicken on the grill grate for 30 minutes to 1 hour.
Increase the temperature to 350 degrees F and continue to roast the chicken until the internal temperature in the thickest part of a thigh registers 165 degrees F on an instant-read meat thermometer, about 50 to 60 minutes.
Remove the chicken quarters to a plate and brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving. Enjoy!
Tips & Variations
No special items needed.