Smoky CherryBomb Chicken

Smoky CherryBomb Chicken






20 mins

120 min



1 quart Cold water

1/3 cup Kosher salt

1/2 cup White sugar

4 Chicken leg and thigh quarters

1 pint Cherry tomatoes

3 Habanero peppers, seeded

4 cloves Garlic

1/2 tsp Ground allspice

1 1/2 tsp Dried thyme

1 tsp Ground cumin

1 tsp Ground black pepper

1/2 tsp Cayenne pepper

3 Tbsp Vegetable oil

1/2 cup 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.
Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
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. 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.
When ready to cook, start the Z Grill on Smoke with the lid open until a fire is established (4-5 minutes).
Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
Brush each chicken piece with thyme and oil mixture. (Don't put on too much oil or else you'll end up with some serious flare-ups!)
Smoke the chicken on the Z Grill grill grate for 30 minutes to 1 hour.
Increase the temperature to 350 degrees F and continue to roast the chicken until the internal temperature in the thickest part of a thigh registers 165 degrees F on an instant-read meat thermometer, about 50 to 60 minutes.
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. Enjoy!

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