|Chef John’s Cherry Bomb Chicken|
Cherry Bomb Chicken is another All Recipes Allstar project. This time from the grill and SPECTACULAR!
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One of the projects for the month was to do a recipe on the All Recipes site from the grilling section.
Mind you, I never thought I’d say this in JUNE, but I thought that just may not happen the way the weather’s been here in upstate New York. I mean, who thinks of grilling when your heat is coming up? Mine was just a day or so ago.
Anyway, today was a bit more seasonal and we seemed to bypass the almost-daily MONSOONS we’ve been getting pretty much each day for the past week, so I struck while the gas grill was hot LOL.
The recipe calls for 3 habanero peppers for the brine. I didn’t have those so I used some home-grown Thai chiles that I had on ice in the freezer. Curiously, those who’d reviewed this recipe said despite the type and amount of the peppers in the brine, the chicken was NOT powerfully hot.
I adjusted this recipe some (since I don’t like cumin and it called for more than I can handle) but you can find the original recipe at All Recipes. What follows is my adjusted recipe.
Chef John's Cherry Bomb Chicken
Author: Judith Hannemann
- 1 whole (4 lb) chicken cut into quarters
- 1 quart water
- ⅓ cup kosher salt
- ½ cup sugar
- 1 pint cherry tomatoes
- 4 cloves garlic
- 3 hot peppers (I used thai chiles)
- ½ tsp ground allspice
- Herb Oil:
- 1 tbs oil
- ½ tsp thyme
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- 2 tbs pepper jelly
- 1 tbs Sriacha hot chili sauce
- In a medium saucepan, combine the water, kosher salt and the sugar. Heat over medium heat, stirring until sugar and salt are dissolved. Remove from heat; cool.
- Add the cherry tomatoes, garlic, hot peppers and allspice to a blender. Pour in the cooled brine. Process until completely pureed. You may use a stick blender or a Ninja too for this step.
- Make ⅛-inch deep slits on the skin side of the chicken (2 or 3 will do per piece) as this helps the marinade to infuse the chicken.
- Place chicken in a large re-sealable container. Pour marinade over chicken. Cover and place in refrigerator for 4-6 hours.
- Mix the oil and the herbs.
- Preheat one side of the grill to very hot. If you have a thermometer in the cover, grill should be about 450 to 500 degrees F. Oil the grill grids. Brush each piece of chicken on both sides with the herbed oil mixture.
- Place chicken, skin side down over direct heat of grill. Grill for about 5 minutes, or until grill marks are present.
- Move chicken to the UNLIT side of the grill (indirect heat) and continue cooking for 35-40 minutes, or until juices run clear and chicken is nicely brown.
- Mix pepper jelly and hot sauce. Brush over chicken.
- Remove chicken from grill and let rest 10 minutes before serving.
- Makes 4 servings.