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Smoked Cherry Bomb Chicken

20

2

Mesquite

Once you devour this hot & sweet Thai chicken, it’s only a matter of time until your taste buds explode with happiness.

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  • 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

  • 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.

    • 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.

    • 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.

    • 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.

    • 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

  • 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

    165 ˚F

  • 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!

    • 1/2 Cup Thai sweet chile sauce

Cooking Notes

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