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

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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
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


 

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