Cherry Bomb Chicken Recipes

CHERRY BOMB CHICKEN

Steps:

• In small saucepan, mix soy sauce, preserves, garlic and mustard.
• Stir over med heat just until preserves are melted and mix is well blended.
• Season to taste with hot pepper sauce. Cool.
• Arrange chicken in single layer in baking dish just large enough to hold pieces.
• Pour sauce over all and turn to coat evenly.
• Cover and refrigerate at least 2 hours or up to 1 day.
• Lift chicken from marinade, collecting remaining marinade in small bowl.
• Grill chicken over med coals until done, about 25 min, turning frequently and basting with additional marinade.
• Garnish with green onions.

CHEF JOHN'S CHERRY BOMB CHICKEN

Steps:

• 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 1/8-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.

CHERRY BOMB CHICKEN

Steps:

• 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.
• 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.
• Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
• 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.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
• Brush each chicken piece with thyme and oil mixture.
• 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).
• Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.