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

This flavorful Sinaloa-style charcoal-grilled chicken recipe by Bobby Flay is a smoky, spicy delight that’s perfect for summer cookouts. Paired with a vibrant grilled corn, black bean, and quinoa relish, this dish is both nutritious and satisfying. It’s easy to prepare with simple pantry spices, making it an impressive yet approachable meal for any occasion.

Ingredients Needed:

• 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
• 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

How To Make Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean, and Quinoa Relish?

1. Marinate: Mix vinegar, oil, lime juice, orange juice, spices, and garlic. Rub the mix over the chicken and refrigerate for 4–8 hours.
2. Grill: Preheat the grill. Cook chicken skin-side down over direct heat for 5 minutes per side. Move to indirect heat and cook until done (160°F white meat, 165°F dark meat).
3. Rest and Serve: Let the chicken rest for 5 minutes.

Recipe Tips:

• Marinate Properly: Let the chicken marinate for at least 4 hours to soak up all the flavors. Overnight marination gives the best results.
• Preheat the Grill: Always preheat the grill to ensure even cooking and perfect grill marks on the chicken.
• Use Indirect Heat: After searing, move the chicken to indirect heat to cook it through without burning.
• Check the Temperature: Use a meat thermometer to ensure the chicken is cooked to 160°F for white meat and 165°F for dark meat.
• Rest the Chicken: Allow the chicken to rest for 5 minutes after grilling to keep it juicy.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the chicken first, then put it in a container with a lid. Keep it in the fridge for up to 3 days.
• Freeze: Let the chicken cool completely. Wrap it or use a freezer container and freeze for up to 2 months.
• Reheat: Warm the chicken in a pan with a bit of water or broth for 5–7 minutes.

Nutrition Facts:

• Calories: 704 kcal
• Total Fat: 19.5 g
• Saturated Fat: 2.5 g
• Cholesterol: 60 mg
• Sodium: 200 mg
• Potassium: 350 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 3 g
• Sugars: 4 g
• Protein: 35 g

Try More Bobby Flay Recipes:

• Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
• Bobby Flay Grilled Chicken Breast
• Grilled Chicken Breasts with Spicy Peach Glaze
• Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples

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

Author: Mohamed Shili Cooking Method:Grilling Cuisine:Mexican Courses:Dinner Recipe Keys: C Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn B Black Bean and Quinoa Relish

Difficulty:BeginnerPrep time: 30 minutesCook time: 45 minutesRest time: 5 minutesTotal time:1 hour 20 minutesServings:6 servingsCalories:704 kcal Best Season:Suitable throughout the year

Description

This flavorful Sinaloa-style charcoal-grilled chicken recipe by Bobby Flay is a smoky, spicy delight that’s perfect for summer cookouts. Paired with a vibrant grilled corn, black bean, and quinoa relish, this dish is both nutritious and satisfying. It’s easy to prepare with simple pantry spices, making it an impressive yet approachable meal for any occasion.

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
• 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

Instructions

1. Marinate: Mix vinegar, oil, lime juice, orange juice, spices, and garlic. Rub the mix over the chicken and refrigerate for 4–8 hours.
2. Grill: Preheat the grill. Cook chicken skin-side down over direct heat for 5 minutes per side. Move to indirect heat and cook until done (160°F white meat, 165°F dark meat).
3. Rest and Serve: Let the chicken rest for 5 minutes.

Notes

• Marinate Properly: Let the chicken marinate for at least 4 hours to soak up all the flavors. Overnight marination gives the best results.
• Preheat the Grill: Always preheat the grill to ensure even cooking and perfect grill marks on the chicken.
• Use Indirect Heat: After searing, move the chicken to indirect heat to cook it through without burning.
• Check the Temperature: Use a meat thermometer to ensure the chicken is cooked to 160°F for white meat and 165°F for dark meat.
• Rest the Chicken: Allow the chicken to rest for 5 minutes after grilling to keep it juicy.

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