Meghan Martinez
@meghanm
Spicy Cherry Tomato Grilled Chicken
This Spicy Cherry Tomato Grilled Chicken is a flavor-packed dish that combines the sweetness of cherry tomatoes with the heat of habanero peppers, creating a delightful explosion of taste. Perfect for summer barbecues or a cozy dinner, this recipe is sure to impress your guests!
Details
- Cuisine:american
- Meal Type:dinner
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:14
- Views:2
Recipe Information
- Prep time25 min.
- Cook time40 min.
- Total time65 min.
- Servings6
Ingredients
- 1 quart
- 1/3 cup
- 1/2 cup
- 1 (4 pound)
- 1 pint
- 3
- 4
- 1/2 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1 tablespoon
- 2 tablespoons
Cooking Instructions
Follow our step-by-step guide on how to make Spicy Cherry Tomato Grilled Chicken.
Step 1
Start by preparing the brine. In a saucepan over low heat, combine the cold water, kosher salt, and white sugar. Stir gently until the salt and sugar dissolve completely, which should take about 4 to 5 minutes. Once done, set the mixture aside to cool to room temperature.
Step 2
While the brine cools, take your chicken pieces and score the skin side with 2 to 3 shallow cuts, about 1/8 inch deep. This will help the flavors penetrate the meat. Place the chicken in a large bowl or a lidded container.
Step 3
Next, blend the cherry tomatoes, habanero peppers, garlic, and the cooled salt and sugar mixture in a blender until you achieve a smooth puree. This vibrant mixture will serve as a flavorful brine for the chicken.
Step 4
Pour the tomato brine over the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for 4 to 6 hours to allow the flavors to meld beautifully.
Step 5
After marinating, remove the chicken from the brine and place it on a plate or baking sheet lined with paper towels. Pat the chicken dry with additional paper towels to remove excess moisture.
Step 6
Preheat your outdoor grill to high heat and lightly oil the grate to prevent sticking.
Step 7
In a small bowl, mix together the dried thyme, ground cumin, black pepper, cayenne pepper, and vegetable oil to create a flavorful paste. Brush this mixture generously over each piece of chicken, ensuring they are well coated.
Step 8
Now, it’s time to grill! Place the chicken skin side down on the hot grill and cook for 1 to 2 minutes until you see beautiful grill marks. Then, flip each piece and move them to indirect heat. Grill until the chicken is well-browned and the meat is no longer pink in the center, which should take about 30 to 35 minutes. Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C).
Step 9
Once cooked, brush each piece of chicken with the Thai sweet chili sauce for an extra layer of flavor. Transfer the chicken to a plate and let it rest for about 10 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is juicy and delicious.