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

Bobby Flay
  • 315 minutes
  • Serves 4 to 6

INGREDIENTS

2

chickens, each cut into 8 pieces

1 can

Black beans

2 tbsp

Cilantro, fresh

1

Corn

8

ears Corn

6 cloves

Garlic

8

Green onions

2

Lime, Juice of

1

Orange, Juice of

2 tbsp

Oregano, fresh

1/2 cup

Quinoa

1/4 tsp

Allspice

2 tbsp

Ancho chile powder

1/4 tsp

Chile de arbol or cayenne

1 tsp

Cinnamon, ground

1/4 tsp

Cloves, ground

2

Kosher salt and freshly ground black pepper

1 tbsp

Spanish paprika

3/8 cup

Canola oil

1/4 cup

Olive oil, extra-virgin

1/2 cup

Rice vinegar