Cherry bomb chicken

Warm water, salt and sugar over low heat until dissolved; cool to room temperature.

Quarter a large chicken; make two very shallow slashes in each breast and thigh through the skin to help the brine in; put in a container.

Blend cherry tomatoes, three habaneros, garlic and allspice with the cooled brine until extremely smooth; pour over the chicken to cover.

Cover and refrigerate four hours (four to six is fine).

Drain on paper towels and pat the tops dry. Stir dry thyme, cumin, black pepper, cayenne and a splash of neutral oil into a rub; brush on the plate and over the skin.

Sear skin side down over very hot coals three or four minutes for deep grill marks; turn and move off the direct heat.

Cover with vents half closed and roast over the coals about 30 to 35 minutes; paint with red pepper jelly near the end.

Rest ten minutes; serve with pinquito beans and lime. No surface salt needed.