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

The scent of citrus and smoky chiles always brings me back to my first trip to the Southwest. I was barely out of culinary school and completely captivated by the vibrant flavors. One evening, at a bustling little place in Tucson, I had chicken prepared in a way that changed my cooking forever. The rich, deep marinade, the char from the grill, and the bright, fresh relish – it was a symphony of tastes. This recipe is my take on that memory – a tribute to the sun-soaked flavors of Sinaloa, Mexico.

Recipe Overview

• Prep Time: 4 hours to 8 hours (includes marinating time)
• Cook Time: Approximately 30 minutes
• Total Time: 4 hours 30 minutes to 8 hours 30 minutes
• Servings: 4-6
• Yield: 4-6 servings
• Dietary Type: Gluten-Free (check labels on spices to ensure purity)

Ingredients

• For the Chicken Marinade:

  • ½ cup rice vinegar
  • ¼ cup canola oil
  • 1 lime, juiced
  • 1 orange, juiced
  • 2 tablespoons dried ancho chile powder
  • 1 tablespoon Spanish paprika
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon arbol chile (cayenne)
  • ¼ teaspoon ground cloves
  • 6 garlic cloves, finely chopped
  • 2 whole chickens, cut into 8 pieces each (about 3 lbs each)
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • Wood chips (for smoking)

• For the Grilled Corn, Black Bean, and Quinoa Relish:

  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • ½ cup quinoa, rinsed thoroughly before cooking
  • 8 green onions
  • 2 tablespoons canola oil
  • 8 ears grilled corn, kernels removed (about 4 cups kernels)
  • 1 (15 ounce) can black beans, rinsed and drained
  • ¼ cup extra-virgin olive oil
  • 1 lime, juiced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh oregano, chopped

Equipment Needed

• Large baking dish
• Whisk
• Baking sheet
• Grill
• Small pot with lid
• Large bowl

Instructions

1. Prepare the Marinade: In a bowl, whisk together the rice vinegar, canola oil, lime juice, orange juice, ancho chile powder, paprika, cinnamon, allspice, arbol chile, ground cloves, and garlic. Ensure all the spices are fully incorporated into the liquid. This is your flavor base, so don’t rush this step!

2. Marinate the Chicken: Place the chicken pieces in a large baking dish. Pour the vinegar mixture over the chicken, ensuring each piece is thoroughly coated. Rub the marinade into the chicken to maximize flavor penetration. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or up to 8 hours. The longer it marinates, the more flavorful and tender the chicken will become.

3. Prepare for Grilling: Remove the chicken from the refrigerator 30 minutes before grilling. This allows the chicken to come closer to room temperature, resulting in more even cooking. Remove the chicken from the vinegar mixture and place on a baking sheet. Discard the marinade.

4. Prepare the Grill: Heat a grill for indirect grilling. This means arranging the heat source (charcoal or gas burners) so that there is a cooler zone on the grill. Add the wood chips to the coals (if using charcoal) or to a wood chip box and place it on the gas briquettes (if using gas). This will infuse the chicken with a delicious smoky flavor. Close the grill cover and heat the grates for about 10 minutes, allowing the wood chips to start smoking.

5. Grill the Chicken: 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 for another 5 minutes. Then, 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 thickest part of the white meat registers 160 degrees F and the dark meat registers 165 degrees F, about 15 minutes. Be sure to use a reliable instant-read thermometer for accurate doneness.

6. Rest the Chicken: Transfer the chicken to a platter and loosely tent with foil. Allow the chicken to rest for at least 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

7. Prepare the Quinoa: While the chicken is grilling, bring 1 cup of water to a boil in a small pot over medium heat. Add 1 teaspoon salt and ¼ 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 it sit covered for another 5 minutes. Fluff the quinoa with a fork and transfer it to a large bowl.

8. Grill the Corn and Onions: Heat the grill to high for direct grilling. While the original recipe does not specify details for grilling the corn, a simple method is to grill in the husks. Simply peel back the husks, remove the silk, and then replace the husks. Soak the ears of corn in cold water for 10-15 minutes. This helps prevent the husks from burning. Place the corn on the grill and cook, turning occasionally, until the kernels are tender and slightly charred. This will take about 15-20 minutes. Remove the husks and cut the kernels off the cob. 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 per side. Remove the onions from the grill and coarsely chop.

9. Assemble the Relish: In the large bowl with the quinoa, stir in the corn kernels, black beans, olive oil, and lime juice. Add the quinoa and chopped green onions. Sprinkle with salt and pepper to taste.

10. Meld the Flavors: Allow the relish to sit at room temperature for at least 30 minutes before serving, to allow the flavors to meld.

11. Finish and Serve: Just before serving, stir in the cilantro and oregano to the relish. Serve the relish alongside the grilled chicken.

Expert Tips & Tricks

• For extra smoky flavor, soak the wood chips in water for about 30 minutes before adding them to the grill. This will help them smolder longer.
• If you don’t have ancho chile powder, you can substitute with regular chili powder, but the flavor will be slightly different.
• To make the relish ahead of time, prepare it up to step 9 and store it in the refrigerator. Add the cilantro and oregano just before serving for the freshest flavor.
• If you are using bamboo skewers to grill the onions, soak them in water for at least 30 minutes prior to grilling, to prevent burning.
• If you don’t have a grill, you can broil the chicken in the oven. Place the chicken on a baking sheet and broil for about 5-7 minutes per side, or until cooked through.

Serving & Storage Suggestions

Serve the grilled chicken Sinaloa-style immediately after grilling, alongside the grilled corn, black bean, and quinoa relish. Garnish with extra cilantro or a wedge of lime.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. The relish can also be stored in an airtight container in the refrigerator for up to 2-3 days.

To reheat the chicken, you can microwave it, bake it in the oven, or grill it again. If microwaving, add a splash of water or broth to prevent it from drying out. Reheat the relish gently. It’s best served closer to room temperature to maintain its fresh flavors.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	30g	46%
Saturated Fat	5g	25%
Cholesterol	200mg	67%
Sodium	400mg	17%
Total Carbohydrate	45g	15%
Dietary Fiber	10g	40%
Sugars	10g	N/A
Protein	50g	100%

Variations & Substitutions

• Spicy Version: Add more arbol chile powder or a pinch of cayenne pepper to the marinade for a spicier kick.
• Citrus Variation: Try using different citrus fruits in the marinade, such as grapefruit or blood orange.
• Vegetarian Version: Substitute the chicken with grilled portobello mushrooms marinated in the same sauce.
• Gluten-Free: Ensure all spices are certified gluten-free to avoid cross-contamination. Quinoa is naturally gluten-free.
• Herbs: Use different fresh herbs in the relish, such as parsley or mint.

FAQs (Frequently Asked Questions)

Q: Can I use boneless, skinless chicken breasts instead of a whole chicken?
A: Yes, you can use boneless, skinless chicken breasts. Adjust the grilling time accordingly, as they will cook faster than bone-in chicken pieces. Aim for an internal temperature of 165°F (74°C).

Q: Can I marinate the chicken overnight?
A: While the recipe calls for 4-8 hours of marinating, marinating overnight may result in a softer texture. If you do marinate overnight, consider reducing the amount of rice vinegar by half to prevent the chicken from becoming too acidic.

Q: What type of wood chips are best for grilling chicken?
A: Fruit woods like apple or cherry, or a milder wood like alder, are excellent choices for grilling chicken, as they impart a sweet and smoky flavor.

Q: Can I make the relish ahead of time?
A: Yes, you can prepare the relish up to a day in advance. Store it in an airtight container in the refrigerator and add the fresh cilantro and oregano just before serving.

Q: How do I prevent the chicken from drying out on the grill?
A: Avoid overcooking the chicken. Use an instant-read thermometer to check for doneness and move the chicken to a cooler part of the grill once it’s browned to prevent it from drying out. Tenting the chicken with foil while it rests helps retain moisture.

Final Thoughts

This Grilled Chicken Sinaloa-Style is a celebration of vibrant flavors and the simple pleasure of grilling. The combination of smoky, citrusy chicken with the fresh, bright relish is truly irresistible. I encourage you to try this recipe and make it your own, experimenting with different herbs, spices, and variations to suit your taste. Share your creations and feedback – I’d love to hear how you enjoyed it! Pair this dish with a refreshing margarita or a crisp Mexican beer for the ultimate summer feast.