Photo: Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish Recipe
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.
Ingredients
- 1/2 cup rice vinegar
- 1/4 cup canola oil
- Juice of 1 lime
- Juice of 1 orange
- 2 tablespoons ancho chile powder
- 1 tablespoon Spanish paprika
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon chile de arbol or cayenne
- 1/4 teaspoon ground cloves
- 6 cloves garlic, finely chopped
- Two 3-pound chickens, each cut into 8 pieces
- Kosher salt and freshly ground black pepper
- Grilled Corn, Black Bean and Quinoa Relish, recipe follows
- Special equipment: 1 cup wood chips, soaked for at least 2 hours
Directions
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.
Grilled Corn, Black Bean and Quinoa Relish:
- Kosher salt and freshly ground black pepper
- 1/2 cup quinoa
- 8 green onions
- 2 tablespoons canola oil
- 8 ears grilled corn, kernels removed
- 1 can black beans, drained, rinsed well and drained again
- 1/4 cup extra-virgin olive oil
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh oregano
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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By costello_5417392
Exeter, RI
on February 21, 2013
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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.
By Chef PattiJo32
Encinitas, CA
on January 20, 2013
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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!
By Traci's Kitchen
Modesto, CA
on August 29, 2012
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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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