Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish
"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
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1/2 cup rice vinegar
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1/4 cup canola oil
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Juice of 1 lime
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Juice of 1 orange
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2 tablespoons ancho chile powder
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1 tablespoon Spanish paprika
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1 teaspoon ground cinnamon
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1/4 teaspoon allspice
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1/4 teaspoon chile de arbol or cayenne
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1/4 teaspoon ground cloves
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6 cloves garlic, finely chopped
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Two 3-pound chickens, each cut into 8 pieces
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Kosher salt and freshly ground black pepper
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Grilled Corn, Black Bean and Quinoa Relish, recipe follows
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Special equipment: 1 cup wood chips, soaked for at least 2 hours
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Kosher salt and freshly ground black pepper
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1/2 cup quinoa
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8 green onions
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2 tablespoons canola oil
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8 ears grilled corn, kernels removed
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1 can black beans, drained, rinsed well and drained again
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1/4 cup extra-virgin olive oil
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Juice of 1 lime
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2 tablespoons chopped fresh cilantro
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2 tablespoons chopped fresh oregano
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