Cherry Bomb Chicken

1 . Stage

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 . Stage

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.

3 . Stage

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

4 . Stage

Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.

5 . Stage

Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.

6 . Stage

Preheat an outdoor grill for high heat and lightly oil the grate.

7 . Stage

Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.

8 . Stage

Brush each chicken piece with thyme and oil mixture.

9 . Stage

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).

10 . Stage

Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.