CHARCOAL GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND QUINOA RELISH
This succulent, mahogany-skinned chicken has humble roots; the dish originated in simple roadside stands in Mexico's Sinaloa region and is truly road-food. Or it was...juicy yet crisp, at once earthy and acidic, this chicken deserves a spot on your table, too. Serve it with this healthy relish of hearty black beans, toothsome quinoa, sweet charred corn and the dish's traditional accompaniment, green onions.
Provided by Bobby Flay
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl.
- Place the chicken pieces on a large baking dish. Pour the vinegar mixture over the chicken and rub it into each piece of chicken. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the refrigerator 30 minutes before grilling.
- Remove the chicken from the vinegar mixture and place on a baking sheet.
- Heat a grill for indirect grilling. Add the wood chips to the coals or to a box and place on the gas briquettes. Close the grill cover and heat the grates, about 10 minutes.
- Place the chicken over the direct heat, skin-side down. Grill the chicken until golden brown and slightly charred, about 5 minutes. Flip the chicken and cook 5 minutes longer. Move the chicken to the cooler part of the grill, close the grill cover and continue grilling until an instant-read thermometer inserted into the chicken registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15 minutes. Transfer the chicken to a platter and loosely tent with foil.
- After 5 minutes of rest, serve the chicken with the Grilled Corn, Black Bean and Quinoa Relish.
- Bring 1 cup water to a boil in a small pot over medium heat. Add 1 teaspoon salt and 1/4 teaspoon pepper and stir in the quinoa. Cover the pot and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pot from the heat and let sit covered. Fluff the quinoa with a fork and transfer to a large bowl.
- Heat the grill to high for direct grilling. Brush the green onions with the canola oil and sprinkle with salt and pepper. Grill the onions until soft and slightly charred, about 2 minutes each side. Remove the onions from the grill and coarsely chop.
- Stir the corn, beans, olive oil and lime juice in a bowl. Add the quinoa and chopped green onions. Sprinkle with salt and pepper. Keep the relish at room temperature for at least 30 minutes before serving to allow the flavors to meld. Stir in the cilantro and oregano and serve.
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Olayemi Obasanmi
[email protected]This recipe is a keeper! The chicken is so juicy and flavorful, and the relish is the perfect complement. I've already made this dish twice and it's been a hit both times.
Haby Katusiime
[email protected]I'm always looking for new grilled chicken recipes and this one definitely caught my eye. The chicken was juicy and flavorful, and the relish was a great addition. I'll definitely be making this again.
Ranjit Barhi
[email protected]This recipe is a great way to add some Mexican flavor to your grilled chicken. The marinade is easy to make and the chicken cooks up quickly. The relish is also delicious and adds a nice touch of sweetness and acidity.
Anup Magar
[email protected]I love this recipe! The chicken is so juicy and flavorful, and the relish is the perfect addition. It's a great dish for a summer cookout or potluck.
Sanusi Rasaki
[email protected]This is one of my favorite grilled chicken recipes. The marinade is simple to make and the chicken always comes out moist and flavorful. The relish is also delicious and adds a nice sweetness to the dish.
Sathya Nihan
[email protected]I've made this dish several times now and it's always a hit. The chicken is always juicy and flavorful, and the relish is the perfect accompaniment. It's a great dish for a summer cookout.
Leona Dawson
[email protected]This recipe is a great way to change up your grilled chicken routine. The marinade and relish are both easy to make and the end result is a delicious and flavorful dish.
Saddam Saddam
[email protected]I'm always looking for new grilled chicken recipes and this one definitely did not disappoint. The chicken was juicy and flavorful, and the relish was a great addition. I'll definitely be making this again.
Shannon Garland
[email protected]This was my first time making Sinaloa-style grilled chicken and it turned out great! The marinade was easy to make and the chicken cooked perfectly. The relish was also delicious and added a nice touch of sweetness to the dish.
Robinson Ben
[email protected]This recipe is a keeper! The chicken is so moist and flavorful, and the relish is the perfect complement. I've already made this dish twice and it's been a hit both times.
Yunika Thakuri
[email protected]I made this dish last night and it was a huge success! The chicken was perfectly cooked and the relish was so fresh and flavorful. My guests loved it.
Bill Mathias
[email protected]This dish is so flavorful and satisfying. The chicken is juicy and tender, and the relish is the perfect accompaniment. I highly recommend trying this recipe.
Arianie Dueñas
[email protected]This recipe was super easy to follow and the end result was delicious. My family loved the grilled chicken and the relish. I'll definitely be making this again.
Sureshe Ram
[email protected]I love the combination of flavors in this dish. The grilled corn, black beans, and quinoa relish add a nice sweetness and crunch to the chicken. It's a great summer meal.
Leigha Gilman
[email protected]This Sinaloa-style grilled chicken was a hit at our last BBQ! The smoky flavor from the charcoal and the tangy marinade made the chicken so juicy and flavorful. Will definitely be making this again.