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

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Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish (Bobby Flay)
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Ingredients
25
Count
Nutrition
578
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl.
  2. 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.
  3. Remove the chicken from the refrigerator 30 minutes before grilling. Remove the chicken from the vinegar mixture and place on a baking sheet.
  4. 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.
  5. 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.
  6. After 5 minutes of rest, serve the chicken with the Grilled Corn, Black Bean and Quinoa Relish.
  7. Grilled Corn, Black Bean and Quinoa Relish:
  8. 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.
  9. 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.
  10. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 578.44 Kcal (2422 kJ)
Calories from fat 349.58 Kcal
% Daily Value*
Total Fat 38.84g 60%
Cholesterol 0.25mg 0%
Sodium 46.19mg 2%
Potassium 690.21mg 15%
Total Carbs 56.21g 19%
Sugars 7.47g 30%
Dietary Fiber 9.28g 37%
Protein 9.77g 20%
Vitamin C 17.3mg 29%
Vitamin A 1.3mg 44%
Iron 3.8mg 21%
Calcium 67.7mg 7%
Amount Per 100 g
Calories 188.96 Kcal (791 kJ)
Calories from fat 114.2 Kcal
% Daily Value*
Total Fat 12.69g 60%
Cholesterol 0.08mg 0%
Sodium 15.09mg 2%
Potassium 225.47mg 15%
Total Carbs 18.36g 19%
Sugars 2.44g 30%
Dietary Fiber 3.03g 37%
Protein 3.19g 20%
Vitamin C 5.6mg 29%
Vitamin A 0.4mg 44%
Iron 1.3mg 21%
Calcium 22.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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