Charcoal Grilled Chicken Sinaloa Style With Grilled Corn Black Bean And Quinoa Relish Recipes

CHARCOAL GRILLED CHICKEN

Steps:

• Arrange chicken in 9 x 13 x 2 inch dish.
• In small bowl, combine remaining ingredients, pour half mixture over chicken, cover and refrigerate chicken for at least 1 hour or overnight.
• Cover and refrigerate bowl of remaining marinade for basting.
• Drain chicken, discard liquid.
• Wear a hot mitt,and use tongs to arrange medium hot briquettes in a ring, leaving 12 inches in center free of coals.
• Grill chicken on covered grill, skin side down, in center of grid, directly over coal free area for 25 minutes.
• Baste with reserved marinate.
• Turn, cook 20 to 25 minutes or until no longer pink at bone (Alternately, on gas grill, set end burners on medium heat, leave center burner off, place chicken over off burner and cook as instructed above).

GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND

Steps:

• Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho chile powder, 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 vinegar mixture and place on a baking sheet.
• Heat a grill for indirect grilling. Add the wood chips to the coals or to a wood chip 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.
• Serve with Relish:.
• Bring 1 cup of water to a boil in a small pot over medium heat. Add 1 teaspoons salt and 1/4 teaspoons 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. Grill corn (no directions given) - your preference. 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 along with grilled chicken.

GRILLED CHICKEN WITH BLACK BEAN SALSA

Steps:

• In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine. , Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.

GRILLED CHICKEN WITH GINGER AND BLACK BEAN SAUCE

Steps:

• Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
• Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.