smoked cherry bomb chicken
1 Quart cold water
1/3 Cup kosher salt
1/2 Cup sugar
1 Pint cherry tomatoes
3 Pepper, habanero
4 Clove garlic
1/2 Teaspoon Allspice, ground
4 chicken legs (thigh and drumstick)
1 1/2 Teaspoon thyme
1 Teaspoon ground cumin
1 Teaspoon black pepper
1/2 Teaspoon cayenne pepper
3 Tablespoon vegetable oil
1/2 Cup Thai sweet chile 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!