Chef John's Cherry Bomb Chicken

Chef John's Cherry Bomb Chicken: A Flavor Explosion

As a busy working mom, finding time to cook delicious and satisfying meals can often feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present mountain of laundry. But even amidst the chaos, I crave meals that are both impressive and effortless. That’s why Chef John’s Cherry Bomb Chicken has become a staple in our family’s recipe repertoire. It's a dish that’s surprisingly easy to prepare, yet delivers an explosion of flavors that always leaves everyone wanting more.

The beauty of this recipe lies in its simplicity and the incredible depth of flavor it achieves. The marinade, a vibrant blend of sweet cherries, fiery peppers, and aromatic spices, works its magic while the chicken rests in the refrigerator. This allows the flavors to penetrate deep into the meat, creating a truly unforgettable taste experience. The grilling process adds a delightful smoky char, perfectly complementing the sweet and spicy marinade. I often find myself preparing the marinade the night before, making the grilling process a breeze on a busy weeknight. It's a great way to get ahead of the dinner rush without sacrificing flavor.

The magic of the marinade: The combination of sweet cherry tomatoes, spicy chili peppers, and fragrant garlic and allspice is nothing short of phenomenal. The sweetness of the cherry tomatoes balances the heat of the chilies perfectly. The allspice adds a warm, comforting spice that works incredibly well with the other ingredients. I've experimented with different types of chili peppers, and the Thai chilies create a nice balance between heat and flavor. Feel free to adjust the amount of chilies depending on your spice tolerance. The secret weapon in this recipe is the brine. The brine adds an extra layer of flavor and helps keep the chicken incredibly moist and juicy during grilling.

Grilling tips and tricks: I recommend using a good quality charcoal grill for the best results, but a gas grill works just as well. Make sure to preheat the grill thoroughly before adding the chicken. Grilling the chicken skin-side down first helps to render the fat and create a beautiful, crispy skin. Don't forget to use indirect heat for the majority of the cooking time. This will ensure the chicken cooks evenly and doesn't burn. The final touch of pepper jelly and hot sauce glaze adds a beautiful glossy finish and a touch of extra sweetness and spice. This glaze is so good, you may find yourself dipping your fries in it later!

Serving suggestions: This dish is incredibly versatile. I often serve it with a simple side of grilled vegetables, such as zucchini, bell peppers, and onions. A fresh salad with a light vinaigrette also complements the dish perfectly. For a heartier meal, consider serving it with roasted potatoes or rice. The possibilities are endless. This recipe has become more than just a dinner; it's a cherished family tradition. The aroma of the grilling chicken fills our home with warmth and the promise of a delicious meal. It's a dish that brings us together and creates lasting memories. So, give Chef John’s Cherry Bomb Chicken a try, and experience the magic for yourself.

This isn't just a recipe; it's a culinary adventure. Every bite is a journey through sweet and spicy flavors, a testament to the power of simple ingredients and masterful techniques. So, whether you're a seasoned grill master or a kitchen novice, I encourage you to embrace the challenge and prepare this dish. You won't regret it. Bon appétit!

Step-by-step

• In a medium saucepan, combine the water, kosher salt and the sugar. Heat over medium heat, stirring until sugar and salt are dissolved. Remove from heat; cool.
• Add the cherry tomatoes, garlic, hot peppers and allspice to a blender. Pour in the cooled brine. Process until completely pureed. You may use a stick blender or a Ninja too for this step.
• Make 1/8-inch deep slits on the skin side of the chicken (2 or 3 will do per piece) as this helps the marinade to infuse the chicken.
• Place chicken in a large re-sealable container. Pour marinade over chicken. Cover and place in refrigerator for 4-6 hours.
• Mix the oil and the herbs.
• Preheat one side of the grill to very hot. If you have a thermometer in the cover, grill should be about 450 to 500 degrees F. Oil the grill grids. Brush each piece of chicken on both sides with the herbed oil mixture.
• Place chicken, skin side down over direct heat of grill. Grill for about 5 minutes, or until grill marks are present.
• Move chicken to the UNLIT side of the grill (indirect heat) and continue cooking for 35-40 minutes, or until juices run clear and chicken is nicely brown.
• Mix pepper jelly and hot sauce. Brush over chicken.
• Remove chicken from grill and let rest 10 minutes before serving.