Grilled Chicken Sinaloa Style With Grilled Corn Black Bean And Recipes

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GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND



Grilled Chicken Sinaloa-Style With Grilled Corn, Black Bean And image

From Bobbie Flay, Prep time does not include refrigeration time 4 hrs - 8 hrs. No instructions were given for grilling the corn -- only the onions. However, there are instructions on the net for grilling corn with or without the husks.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 26

1/2 cup rice vinegar
1/4 cup canola oil
1 lime, juiced
1 orange, juiced
2 tablespoons dried ancho chile powder
1 tablespoon spanish paprika
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon arbol chile (cayenne)
1/4 teaspoon ground cloves
6 garlic cloves, finely chopped
2 whole chickens, cut into 8 pieces (3# each)
kosher salt
fresh ground black pepper
wood chips
kosher salt
fresh ground black pepper
1/2 cup quinoa, rinsed thoroughly before cooking
8 green onions
2 tablespoons canola oil
8 ears grilled corn (kernels removed)
1 (15 ounce) can black beans, rinsed and drained
1/4 cup extra-virgin olive oil
1 lime, juiced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh oregano, chopped

Steps:

  • Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho chile powder, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl.
  • 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.
  • Remove the chicken from the refrigerator 30 minutes before grilling. Remove the chicken from vinegar mixture and place on a baking sheet.
  • Heat a grill for indirect grilling. Add the wood chips to the coals or to a wood chip box and place on the gas briquettes. Close the grill cover and heat the grates about 10 minutes.
  • 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.
  • Serve with Relish:.
  • Bring 1 cup of water to a boil in a small pot over medium heat. Add 1 teaspoons salt and 1/4 teaspoons 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.
  • Heat the grill to high for direct grilling. Grill corn (no directions given) - your preference. 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. 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 along with grilled chicken.

Nutrition Facts : Calories 2212.3, Fat 146.3, SaturatedFat 34.5, Cholesterol 487.6, Sodium 532.5, Carbohydrate 96.4, Fiber 19.1, Sugar 15.6, Protein 134.6

SINALOA CHICKEN



Sinaloa Chicken image

Sinaloa chicken is a popular Mexican street food chicken marinated in citrus and chilis, then grilled over a live flame. Traditionally, the chicken is spatchcocked, grilled, then cut in half lengthwise and sold. We are using a whole cut-up chicken for this recipe, but you can certainly use the traditional method.

Provided by Sabrina Baksh

Categories     Main Course

Time 1h

Number Of Ingredients 15

1 whole chicken (cut up (about 3-3 ½ pounds))
For Marinade:
1 cup orange juice
1/3 cup white vinegar
Juice of 2 small limes
1 tablespoon vegetable oil
1 small onion (roughly chopped)
3 dried guajillo chilis
2 cloves garlic (peeled)
2 teaspoons oregano (Mexican oregano is even better, but not necessary)
2 teaspoons fresh thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cinnamon

Steps:

  • Place dried guajillo chilis into a glass dish. Pour hot water over top, cover, and let stand for 20 minutes. Doing this will rehydrate the chilis and make them easier to blend.
  • Once the chiles have rehydrated, add them along with the remaining marinade ingredients to a blender. Blend until all contents are well combined.
  • Place chicken pieces into a large glass baking dish. Pour marinade over the top, making sure all parts are well coated. Cover the dish tightly with plastic wrap, and place into the refrigerator for 6-8 hours.
  • Ready the charcoal grill for a two-zone, indirect cook.
  • While the grill is heating up, remove pan with chicken from the fridge and let it stand at room temperature for 10 minutes.
  • Remove chicken from marinade and place the pieces onto the hottest part of the grill. Brush any excess marinade onto the chicken.Get a nice sear on the skins (about 3-5 minutes), turn , and do the same to the other side. Move chicken to the cooler part of the grill and finish cooking indirectly.
  • Once the chicken reaches an internal temperature of 165 degrees F. for breast meat, and 175 for thighs and legs, it's good to go.
  • Remove chicken from the grill, place onto a serving platter, and serve with your favorite side dishes.

Nutrition Facts : Calories 295 kcal, Carbohydrate 5 g, Protein 25 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 114 mg, Sodium 690 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving

GRILLED CHICKEN AND BLACK BEAN QUESADILLAS



Grilled Chicken and Black Bean Quesadillas image

I always make extra grilled chicken to be used in recipes like this a day or two later. The family really likes when I serve these. I do think the better the grilled chicken, the better the quesadilla. I usually make mine with Mirj's Recipe #15580 (that chicken is so versatile!) I'm very much into the habit of throwing this together so all measurements are approximate. Do more or less of anything that suits you better.

Provided by Kitchen Witch Steph

Categories     Lunch/Snacks

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 11

2 large grilled chicken breasts, sliced and bite size
1 1/4 cups canned black beans, drained and rinsed
1/2 cup frozen corn, thawed
1 small onion, chopped
1 small green pepper, chopped
1 teaspoon vegetable oil
3 cups monterey jack and cheddar cheese blend
taco seasoning, to taste (or do a combo of chili powder, cumin, and garlic powder)
10 flour tortillas
sour cream, to serve on the side
salsa, to serve on the side

Steps:

  • Saute green peppers and onions in vegetable oil until softened.
  • Combine cooked peppers and onion with beans, corn, cheeses, and seasoning.
  • Spread some mixture over one half of a tortilla. Fold tortilla over to form a half moon and press around the edges.
  • Lightly spray or brush a skillet with vegetable oil.
  • Grill the quesadilla on medium to medium high heat. Each side takes about 3 minutes.
  • Do the same for the reaming mixture and tortillas.
  • It's easiest to use a pizza cutter to cut them into wedges.
  • Serve with sour cream and salsa.

GRILLED CHICKEN WITH BLACK BEAN - CORN SALSA



Grilled Chicken With Black Bean - Corn Salsa image

I'm pretty sure I found this one in a fitness magazine of some sort. This one is wonderful in the summer time. Very very tasty. One of my favorites! The salsa mixture for on top of the chicken is one of the best I've ever tasted. Worth making just to eat with chips. A pretty healthy meal too since it came from a fitness magazine. Enjoy!

Provided by Kristi

Categories     Chicken Breast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 17

3 tablespoons freshly squeezed lime juice
2 teaspoons olive oil
1 tablespoon chopped fresh cilantro
1 garlic clove, crushed
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon black pepper
16 ounces boneless skinless chicken breasts
1 cup canned yellow corn kernel, drained
1 (15 1/2 ounce) can black beans (drained and rinsed)
1/2 cup diced tomato
1/3 cup diced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons freshly squeezed lime juice
2 teaspoons olive oil
1 tablespoon rice wine vinegar (can substitute red wine vinegar)
1 tablespoon chopped fresh cilantro

Steps:

  • In a small bowl, mix together first 7 ingredients.
  • Place chicken breasts in a shallow dish and drizzle with lime marinade. Cover and chill 2 hours, turning once or twice.
  • In medium bowl, combine all salsa ingredients and season with salt and pepper if desired.
  • Cover and chill salsa until ready to serve.
  • When marinading is complete, heat grill to medium high for direct heat. Remove chicken from marinade and grill 5-6 minutes per side, turning until cooked through.
  • Serve with heaping spoonful of salsa atop each piece of chicken.
  • Enjoy!

Nutrition Facts : Calories 654.7, Fat 13.6, SaturatedFat 2.4, Cholesterol 131.6, Sodium 296.2, Carbohydrate 66, Fiber 17.6, Sugar 4.5, Protein 70.1

BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN



Black Bean and Corn Salad With Grilled Chicken image

This is a wonderfully colorful and flavorful salad. It was given to me by my friend Mary. If you leave out the chicken it can be a side dish. It can be served as directed, or over a bed of lettuce.

Provided by Barbasol

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

1/2 cup olive oil
2 tablespoons lemon juice
3 garlic cloves (sliced or minced)
2 tablespoons chopped fresh cilantro
1 tablespoon lemon zest
1/2 teaspoon red pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
8 boneless chicken breast halves
2 (14 1/2 ounce) cans black beans, drained and rinsed
1 (16 ounce) can corn, drained
1/2 cup chopped green onion
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
4 large tomatoes, diced
1/2 cup oil
1/2 cup lime juice
1 1/2 teaspoons ground cumin
salt and pepper

Steps:

  • Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
  • Mix salad ingredients in large bowl, adding oil and lime juice last.
  • Grill chicken, slice into strips, serve on top of salad.

Nutrition Facts : Calories 833.9, Fat 48.4, SaturatedFat 8.4, Cholesterol 109.8, Sodium 315.7, Carbohydrate 52.8, Fiber 13.2, Sugar 7, Protein 52.1

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