Grilled Sinaolian chicken with fried corn, black bean and quinoa

This juicy chicken with a crispy dark crust comes from the mexican state of sinaola where it is served in roadside cafes and considered one of the most delicious travel dishes. Juicy and tender inside, but crispy on the outside, with rich spicy taste and light sour, this chicken deserves to be eaten at least once have tried. It is pre marinated in citrus juice with Mexican traditional spices and fried on grill, ideally coal. Serve the chicken with a hearty religion (or salad) canned black bean, quinoa, sweet grilled corn and traditional for such a side dish fried green onions. Share with friends: Time: 5 hours. 15 minutes. Difficulty: easy Servings: 4-6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Hen

• 0.5 tbsp. rice vinegar
• 1/4 Art. rapeseed oil
• 1 lime juice
• Juice 1 Orange
• 2 tbsp. l ancho powder
• 1 tbsp. l paprika
• 1 tsp ground cinnamon
• 1/4 tsp allspice
• 1/4 tsp chili de arbola or cayenne pepper
• 1/4 tsp ground cloves
• 6 garlic cloves, finely chopped
• 2 chicken weighing 1.2 kg., Each cut into 8 pieces

Popcorn, Black Bean and Quinoa Relish

• 0.5 tbsp. quinoa
• 8 green onion feathers
• 2 tbsp. l rapeseed oil
• 8 ears of grilled corn, cut grains
• 1 can of canned black beans, washed
• 1/4 Art. olive oil
• 1 lime juice
• 2 tbsp. l chopped cilantro
• 2 tbsp. l chopped oregano
• Special equipment: 1 tbsp. wood chips soaked in water for at least 2 hours

Recipes with similar ingredients: rice vinegar, lime, oranges, pepper, ancho, paprika, cinnamon, allspice, pepper de arbol, pepper ground cayenne, cloves, garlic, chicken, quinoa, onion green, corn, haricot black preto, cilantro, oregano

Recipe preparation:

1. Mix rice vinegar, lime juice, orange juice in a bowl, Ancho powder, paprika, cinnamon, cayenne pepper and garlic.
2. Put pieces of chicken on a large baking dish. Pour out marinade on the chicken and rub it with each piece. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours. Get out chicken from the refrigerator 30 minutes before frying.
3. Remove the chicken from the marinade and place on a baking sheet.
4. Preheat the grill by preparing an indirect heat zone. Sprinkle soaked wood chips on coals or put it in a box and put on ceramic briquettes if you have a gas grill. Close the cover grill and heat the wire rack for about 10 minutes.
5. Put the chicken in a direct heat zone with the skin down. Fry until golden color and fry marks, about 5 minutes. Flip over chicken and fry another 5 minutes. Move the pieces of chicken to more cool side of the grill, close the lid and continue to fry, until the thermometer inserted in the chicken shows a temperature of 71 ° C for white meat and 74 ° C for dark meat, about 15 minutes. Shift Chicken on the dish and cover with foil.
6. Let the meat rest for 5 minutes and serve with the roast religion corn, black bean and quinoa.

7. Relish of fried corn, black beans and quinoa:

   In a small saucepan over medium heat, bring to a boil 1 tbsp. water. Add 1 tsp. salt and 1/4 tsp black pepper and stir quinoa. Cover the pan and cook until the croup is tender and all water is not absorbed, about 15 minutes. Remove the pan from the stove and let the quinoa brew. Then loosen it with a fork and transfer to a large bowl.

8. Heat the grill to direct intense heat. Grease green onions vegetable oil and sprinkle with salt and black pepper. Fry the onions on grill until soft and the appearance of fry marks, about 2 minutes on each side. Remove the onion from the grill and coarsely chop it up.
9. In a bowl, combine corn, beans and lime juice. Add quinoa and chopped green onions. Salt and pepper to taste. Leave Relish at room temperature for at least 30 minutes so that everyone tastes became friends. Sprinkle with cilantro and oregano and serve.