Best Smoked Cherry Bombs Recipes

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

Ingredients

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 BARBECUE SAUCE

Cherry Bomb Barbecue Sauce image

Though barbecue is my cooking passion, I'm not really much of a believer in barbecue sauce. When I make barbecue, I prefer to let the smoke do the talking, not the sauce. But this cherry-based sauce I concocted is pretty darn good - and pretty hot.

Provided by Food Network

Categories condiment

Number Of Ingredients 15

Ingredients

1 yellow onion, chopped fine
2 tablespoons vegetable oil
1 can cherry juice concentrate
1 cup red wine vinegar
3 chipotle peppers, stems removed
4 packages dried sour cherries
8 cloves garlic, chopped fine
1 tablespoon paprika
6 to 8 pickled cherry peppers, stems removed
2 tablespoons tomato paste
1 cup sour cherry preserves
One 12-ounce jar roasted red peppers, with liquid
2 tablespoons rye or bourbon whisky
2 tablespoons sugar (or more)
Salt to taste

Steps:

In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.