Smoked Cherry Bomb Chicken

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Ingredients
  

  • 1 quart cold water
  • 1/3 cup kosher salt
  • 1/2 cup white sugar
  • 4 chicken leg and thigh quarters
  • 1 pint cherry tomatoes
  • 1 tsp ground black pepper
  • 1/2 tsp cayenne pepper
  • 3 Tbsp vegetable oil
  • 1/2 cup prepared Thai sweet chili sauce
  • 3 habanero peppers seeded
  • 4 cloves garlic
  • 1/2 tsp ground allspice
  • 1 1/2 tsp dried thyme
  • 1 tsp ground cumin

Instructions
 

  • Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4-5 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 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 Traeger on Smoke with the lid open until a fire is established.
  • Combine thyme, cumin, black pepper, cayenne pepper and oil in a small bowl.
  • Brush each chicken piece with thyme and oil mixture.
  • Smoke the chicken form 30 minutes to 1 hour
  • Increase the temperature to 350 degrees and continue to roast the chicken until the internal temperature in the thickest part of the thigh registers 165 degrees F on an instant read thermometer, about 50-60 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.