Best Cherry Bomb Chicken Recipes

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CHERRY BOMB CHICKEN



Cherry Bomb Chicken image

Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 5h40m

Yield 6

Number Of Ingredients 14

1 quart cold water
⅓ 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

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.

Nutrition Facts : Calories 490 calories, Carbohydrate 22.6 g, Cholesterol 129.3 mg, Fat 25.3 g, Fiber 1.3 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 5251.8 mg, Sugar 18.5 g

CHERRY BOMB CHICKEN



Cherry Bomb Chicken image

This is with cherry preserves, from Penzey's Spices. They had it in their recipes for 4th of July. Even my picky DH, who doesn't like fruit in his main dish, likes this. Prep. time includes marinating time.

Provided by WI Cheesehead

Categories     Whole Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup light soy sauce
1 (10 ounce) jar cherry preserves
3 garlic cloves, minced
1/4 cup dijon-style mustard
1 teaspoon hot pepper sauce (to taste)
4 -5 lbs chicken parts, rinsed and patted dry
green onion, sliced lengthwise

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.

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