Ingredients

• 1 quart cold water
• 0.5 cups white sugar
• 0.33 cups kosher salt
• 1 , 4 pound
• 1 pint cherry tomatoes
• 3 habaneros peppers , seeded
• 4 cloves garlic
• 0.5 teaspoons ground allspice
• 1 tablespoon vegetable oil
• 0.5 teaspoons dried thyme
• 0.25 teaspoons ground cumin
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons cayenne pepper
• 2 tablespoons prepared Thai sweet chili sauce

Instructions

1. 1 Combine water, sugar, and kosher salt in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside until cooled to room temperature.
2. 2 Score skin sides chicken pieces 2 to 3 times, about ⅛-inch deep; place in a large bowl or lidded container.
3. 3 Combine cherry tomatoes, habanero peppers, garlic, and allspice with sugar and salt mixture in a blender; blend until smooth.
4. 4 Pour tomato brine over chicken pieces, making sure all pieces are covered. Cover bowl or container; refrigerate 4 to 6 hours.
5. 5 Remove chicken pieces from brine, shaking off excess; transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with paper towels. Discard brine.
6. 6 Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
7. 7 Combine oil, thyme, cumin, black pepper, and cayenne pepper in a small bowl; brush onto chicken pieces
8. 8 Cook chicken over direct heat, skin sides down, on the preheated grill for 1 to 2 minutes; flip chicken pieces and move to indirect heat. Cook until well-browned and meat is no longer pink in centers, 30 to 35 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).
9. 9 Brush chicken pieces with chili sauce; transfer to a plate and rest before serving for 10 minutes.

Nutrition per serving