Smoked Cherry Bomb Chicken

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Ingredients Method

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

Method
 

  1. 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.
  2. Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
  3. 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.
  4. Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  5. When ready to cook, start the Traeger on Smoke with the lid open until a fire is established.
  6. Combine thyme, cumin, black pepper, cayenne pepper and oil in a small bowl.
  7. Brush each chicken piece with thyme and oil mixture.
  8. Smoke the chicken form 30 minutes to 1 hour
  9. 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.
  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.