Skip to Main Content
Smoked Cherry Bomb Chicken
By Traeger Kitchen
Once you devour this hot & sweet Thai chicken, it’s only a matter of time until your taste buds explode with happiness.
Prep Time
20 Minutes
Cook Time
2 Hours
Pellets
Mesquite
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Quart | cold water |
| 1/3 Cup | kosher salt |
| 1/2 Cup | Sugar |
| 10 Ounce | cherry tomatoes |
| 3 | habanero peppers, seeded |
| 4 Clove | garlic |
| 1/2 Teaspoon | ground allspice |
| 4 | chicken legs (thigh and drumstick) |
| 1 1/2 Teaspoon | thyme |
| 1 Teaspoon | ground cumin |
| 1 Teaspoon | Black pepper |
| 1/2 Teaspoon | cayenne pepper |
| 3 Tablespoon | vegetable oil |
| 1/2 Cup | Thai sweet chile sauce |
Steps
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.
Ingredients
1 Quart cold water
1/3 Cup kosher salt
1/2 Cup Sugar
2
Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
Ingredients
10 Ounce cherry tomatoes
3 habanero peppers, seeded
4 Clove garlic
1/2 Teaspoon ground allspice
3
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. Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
Ingredients
4 chicken legs (thigh and drumstick)
4
Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
5
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes).
6
Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
Ingredients
1 1/2 Teaspoon thyme
1 Teaspoon ground cumin
1 Teaspoon Black pepper
1/2 Teaspoon cayenne pepper
3 Tablespoon vegetable oil
7
Brush each chicken piece with thyme and oil mixture. (Don't put on too much oil or else you'll end up with some serious flare-ups!)
8
Smoke the chicken on the Traeger grill grate for 30 minutes to 1 hour.
185 ˚F / 85 ˚C
9
Increase the temperature to 350 degrees F and continue to roast the chicken until the internal temperature in the thickest part of a thigh registers 165 degrees F on an instant-read meat thermometer, about 50 to 60 minutes.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
10
Remove the chicken quarters to a plate and brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving. Enjoy!
Ingredients
1/2 Cup Thai sweet chile sauce