Cherry Bomb Chicken

Recipe View Combine water, sugar, and kosher salt in a saucepan over low heat; cook until sugar and salt dissolve (4-5 minutes). Set aside until cooled to room temperature.

Recipe View Score the skin sides of chicken pieces 2 to 3 times, about ⅛-inch deep; place in a large bowl or lidded container.

Recipe View Combine cherry tomatoes, habanero peppers, garlic, and allspice with the sugar and salt mixture in a blender; blend until smooth.

Recipe View Pour the tomato brine over the chicken pieces, ensuring all pieces are covered. Cover the bowl or container and refrigerate for 4 to 6 hours.

Recipe View Remove the chicken pieces from the brine, shaking off any excess; transfer to a plate or baking sheet lined with paper towels. Pat the chicken pieces dry with paper towels. Discard the brine.

Recipe View Preheat an outdoor grill for high, indirect heat and lightly oil the grate.

Recipe View Combine oil, thyme, cumin, black pepper, and cayenne pepper in a small bowl; brush onto the chicken pieces.

Recipe View Cook the chicken over direct heat, skin sides down, on the preheated grill for 1 to 2 minutes; flip the chicken pieces and move to indirect heat. Cook until well-browned and the meat is no longer pink in the centers (30-35 minutes). An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

Recipe View Brush the chicken pieces with chili sauce; transfer to a plate and let rest before serving for 10 minutes.