Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish

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I made the chicken only, and it was amazing. I marinated for 24 hours or so and then baked it at 375, I was amazed at the color the chicken got with no grilling or broiling. I kind of winged it on the quantities of ingredients and I wish I had added more salt and more heat, but the basic flavors were great,and the house smells great still. I often find marinated chicken to be lacking in flavor and color, but this recipe is great and I'll definitely make it again. Might be good just for wings too. Flay rules.

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I only made the relish - I'm calling it a salad - and the flavors and various textures were outstanding. I added some pink peppercorns for a little pop ... will make again and again!

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I only did the chicken part of this recipe not the relish. I omitted the Allspice and cut the cinnamon and cloves in half; I wanted more of a citrus flavor like El Pollo Loco makes and not Jerk-style (cinnamon chicken ~yuck The chicken ended up being un-impressive. I even left the marinade on overnight. I don't know why but it seemed to have lost its juiciness. It's as though the fruit acids/vinegar stripped it dry. Even a piece that wasn't done enough wasn't juicy and it seemed as though none of the flavor got inside. I didn't give a single star rating because of my changes but I was disappointed and wont try it again... sorry!

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The quinoa, black bean, and grilled green onion relish was incredibly delicious. I already had some blackened-marinated chicken so I grilled that instead. Next time I'll try the chicken Bobby's way.

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The Sinaloa sauce-(Yucatan marinade is outstanding on the chicken parts. So delicious. I will probably incorporate some of the ingredients in my homemade taco/fajita sauces. Thanks Bobby!

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MARINARA GREAD