Recipe by Chef John
"Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken."
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1 (4 pound)
whole chicken, cut into 4 pieces
habanero peppers, seeded
ground black pepper
prepared Thai sweet chili sauce
Absolutely amazing!!! I must admit I was scared of the habanero peppers so I substituted with jalapenos...BUT next time I am making exactly as the recipe says. Definitely making this again, and again, and again!!!!
UPDATE: Remade with the habanero peppers, DELICIOUS!! Don't change a thing. Also, if you have questions watch Chef John's video on this recipe...it is extremely helpful!
Delicious! I always brine my chicken. I usually just use beer and salt, but this adds extra flavor.
UPDATE: I have made this a couple of times now, and the frist time I made as is and the second time I only used 3 1/2 TBSP of salt and marinated it over night, the flavor was much better and less salty as the original recipe. Do use gloves when handling the habanero peppers and make sure to dry the chicken well before grilling, that way the skin will crisp up.
The PERFECT bbq chicken! I had never tried to grill chicken before, so I was nervous. It turned out amazing, and all 3 people I made dinner for told me it was the best bbq chicken they had ever had! Next time I make it (which will be soon), I am thinking about adding some fresh pineapple to the brine. Amazing!
OMG OMG OMG - made this chicken yesterday and it was amazing. Can't stop thinking about it - may have to make it again today. Chef John I love you!
Great recipe! I used 4 chicken breasts instead and wasn't up to firing up the grill so I baked them instead. 450 degree oven 35-40 min depending on the thickness of your chicken. Another tip that I always use is to place a wire rack in my roasting pan. This elevates the chicken for better circulation and produces crispier skin. I am always on the look out for great brine recipes and this one qualifies. Love the allspice flavor.
The magic of brining is exactly right, well done Chef John. This is so moist and flavorful, the only change I made was to use a whole chicken split in half and weigh the chicken down with tinfoil covered bricks while grilling. The extra weight flattens the chicken for better grill marks and a more even cooking surface. Thanks for the Cherry BOMB Chicken, BTW...if you have leftovers, pull the chicken and add a little bbq sauce for an awesome bbq chicken on a bun meal completed with beans and slaw.
No need to repeat what's already been said. An excellent recipe for moist and delicious chicken. It was actually quite simple to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Bomb Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 228
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