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

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Grilled Chicken Sinaloa-Style With Grilled Corn, Black Bean And image

From Bobbie Flay, Prep time does not include refrigeration time 4 hrs - 8 hrs. No instructions were given for grilling the corn -- only the onions. However, there are instructions on the net for grilling corn with or without the husks.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 26

1/2 cup rice vinegar
1/4 cup canola oil
1 lime, juiced
1 orange, juiced
2 tablespoons dried ancho chile powder
1 tablespoon spanish paprika
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon arbol chile (cayenne)
1/4 teaspoon ground cloves
6 garlic cloves, finely chopped
2 whole chickens, cut into 8 pieces (3# each)
kosher salt
fresh ground black pepper
wood chips
kosher salt
fresh ground black pepper
1/2 cup quinoa, rinsed thoroughly before cooking
8 green onions
2 tablespoons canola oil
8 ears grilled corn (kernels removed)
1 (15 ounce) can black beans, rinsed and drained
1/4 cup extra-virgin olive oil
1 lime, juiced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh oregano, chopped

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.

Nutrition Facts : Calories 2212.3, Fat 146.3, SaturatedFat 34.5, Cholesterol 487.6, Sodium 532.5, Carbohydrate 96.4, Fiber 19.1, Sugar 15.6, Protein 134.6

CHARCOAL GRILLED CORN WITH SOUR CREAM AND CHILE



Charcoal Grilled Corn with Sour Cream and Chile image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 5

6 ears fresh sweet corn, in their husks
3 tablespoons unsalted butter, melted
1 tablespoon best quality mild chile powder
1/2 cup sour cream, whisked with 1 tablespoon milk to thin
1/3 cup grated anejo or romano cheese

Steps:

  • Pull all of the husks back from the corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands. Return the husks to their original position and twist the tops.
  • In a large deep bowl, cover the corn with cold water and weight down with a plate to keep them all submerged. Let the corn soak for 1 hour. Meanwhile, light a charcoal fire and let it burn until the coals are medium hot. Set the grill rack 4 inches from the hot coals. Lay the corn on the grill rack and roast for 15 to 20 minutes, turning frequently with tongs. Pull back some husks to test the kernels for doneness if desired. Remove from the grill, let cool for a few minutes and pull the husks back to the base again so that you can use them as a handle for picking up the corn. Set aside until ready to serve the rest of the meal. Brush the corn with the butter and return it to the grill rack for about 10 minutes, turning frequently, until nicely browned. Sprinkle the corn with the chile powder and pass the sour cream and cheese at the table for guests to help themselves.

QUINOA-CORN SALAD



Quinoa-Corn Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.

BLACK BEAN, CORN, AND QUINOA SALAD



Black Bean, Corn, and Quinoa Salad image

This is a wonderful Southwestern style salad that is quick and easy to make.

Provided by tarnapx

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 13

2 cups chicken broth
1 cup uncooked quinoa
1 cup frozen corn
1 tablespoon lime juice
1 teaspoon red wine vinegar
lime, zested
½ teaspoon ground cumin
2 tablespoons avocado oil
1 (15 ounce) can black beans, drained
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

  • Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
  • Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g

Related Topics