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!