Liquid Napalm Chicken Recipe

Chicken, Trinidad

The sweet-tart flavours of juicy red cherries combine with the fiery awesomeness of the Carolina Reaper. Additional complex flavor notes are added by allspice, honey, and sticky molasses like glaze.



  • 4 litres cold Water
  • ⅓ cup Sea salt
  • ½ cup White Sugar
  • 1 whole Chicken, cut into 4 pieces
  • 2 punnets Cherry Tomatoes
  • 300 gm Cherries Seeded
  • 3 Habaneros
  • 2 Carolina Reapers
  • 4 cloves Garlic
  • ½ tSP gnd Pimento
  • ½ tsp dried Thyme
  • ¼ tsp gnd Cumin
  • ¼ tsp gnd black Pepper
  • ¼ tsp Cayenne pepper
  • 1 tbls Vegetable oil
  • 2 tbls Thai sweet Chilli sauce




1. Combine water, Salt, and Sugar in a saucepan over low heat; cook until Sugar and salt dissolve, 4 to 5 mins. Set aside to cool to room temperature.

2. Score the skin side of each piece of Chicken 2 to 3 times, about 1/2 cm  deep. Place Chicken pieces in a large bowl .

3. Puree Cherries ,Cherry Tomatoes, Habaneros, Reapers Garlic, and Pimento with the Salt and Sugar mixture in a blender until smooth.

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

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

6. Preheat your BBQ for high heat and lightly oil the grate.

7. Combine Thyme, Cumin, black Pepper, Cayenne pepper, and Oil in a small bowl.

8. Brush each Chicken piece with Herb and oil mixture.

9. Cook Chicken, skin side down, on the BBQ grill for 1 to 2 mins. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 mins. A BBQ thermometer inserted near the bone should read 74 degrees C.

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