Cherry bomb chicken will almost guarantee a juicy, tasty piece of chicken. This recipe brings together a mix of herbs and spices to create a sweet and spicy taste to the chicken which keeps the meat juicy and tender. 

Servings            6

Prep                  20 minutes

Cooking time    40 minutes

Ready in           5 h 40 minutes


·         1 quart cold water

·         1/3 cup kosher salt

·         1/2 cup white sugar

·         1 (4 pound) whole chicken, cut into 4 pieces

·         1 pint cherry tomatoes

·         3 habanero peppers, seeded

·         4 cloves garlic

·         1/2 teaspoon ground allspice

·         1/2 teaspoon dried thyme

·         1/4 teaspoon ground cumin

·         1/2 teaspoon ground black pepper

·         1/3 teaspoon cayenne pepper

·         1 tablespoon vegetable oil

·         2 tablespoons prepared Thai sweet chili sauce


  • 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.


  • 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.


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


  • 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.


  • Preheat an outdoor grill for high heat and lightly oil the grate.


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


  • Brush each chicken piece with thyme and oil mixture.


  • Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


  • Brush each piece with Thai sweet chilli sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.


Recipe Sourced From Allrecipes

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