Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.
Ingredients
- 1 quart cold water
- 1/3 cup kosher salt
- ½ cup white sugar
- 1 (4 pound) whole chicken, cut into 4 pieces
- 1 pint cherry tomatoes
- 3 habanero peppers, seeded
- 4 cloves garlic
- ½ teaspoon ground allspice
- ½ teaspoon dried thyme
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 2 tablespoons prepared Thai sweet chili sauce
Directions
Step 1
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.
Step 2
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.
Step 3
Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
Step 4
Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
Step 5
Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
Step 6
Preheat an outdoor grill for high heat and lightly oil the grate.
Step 7
Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
Step 8
Brush each chicken piece with thyme and oil mixture.
Step 9
Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Step 10
Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.
Editor’s Note:
The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 490 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat7g | 34% |
Cholesterol129mg | 43% |
Sodium5252mg | 228% |
Total Carbohydrate23g | 8% |
Dietary Fiber1g | 5% |
Total Sugars19g | |
Protein42g | |
Vitamin C12mg | 58% |
Calcium40mg | 3% |
Iron3mg | 15% |
Potassium500mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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