Hot & Sweet Cherry Habanaro Chicken (Cooked On A Smoker/Grill)

15
Ingredients

20m
Prep Time

120m
Cook Time

2h 20m
Ready In

"Spicy happiness with each bite. WARNING! this is hot stuff! Recipe was made with the Traegar grill/smoker"

Original is 4 servings

Metric US

I've Tried It

Nutritional

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

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

When ready to cook, start the grill on Smoke setting with the lid open until a fire is established (4-5 minutes).

Step 6

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

Step 7

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!)

Step 8

Smoke the chicken on the grill grate for 30 minutes to 1 hour.

Step 9

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.

Step 10

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!