Created by PatioDad on July 23, 2016
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!