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Smoked Cherry Bomb Chicken

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 Min

Cook Time

2 Hr

Pellets

Mesquite

Ingredients

This recipe serves:

4

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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.

  • 2

    Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.

  • 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

    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.

  • 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

    01:00

  • 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!

My Notes


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