Grilled Sinaole Chicken with Roasted Corn, Black Bean, and Quinoa Relish

Ingredients:

Chicken

• 0.5 tbsp. rice vinegar
• 1/4 cup canola oil
• Juice of 1 lime
• Juice of 1 orange
• 2 tablespoons ancho powder
• 1 tbsp paprika
• 1 teaspoon ground cinnamon
• 1/4 tsp allspice
• 1/4 teaspoon chili de arbol or cayenne pepper
• 1/4 tsp ground cloves
• 6 cloves garlic, finely chopped
• 2 chickens weighing 1.2 kg each, cut into 8 pieces

Roasted Corn, Black Bean, and Quinoa Relish

• 0.5 cup quinoa
• 8 green onions
• 2 tbsp. l. rapeseed oil
• 8 ears grilled corn, kernels trimmed
• 1 can black beans, rinsed
• 1/4 cup olive oil
• Juice of 1 lime
• 2 tbsp chopped cilantro
• 2 tbsp. l. chopped oregano
• Special equipment: 1 cup wood chips, soaked in water for at least 2 hours

Preparation:

1. In a bowl, combine rice vinegar, lime juice, orange juice, ancho powder, paprika, cinnamon, cayenne pepper, and garlic.
2. Place the chicken pieces in a large baking dish. Pour the marinade over the chicken and rub it into each piece. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the refrigerator 30 minutes before roasting.
3. Remove the chicken from the marinade and place on a baking sheet.
4. Preheat the grill to indirect heat. Sprinkle the soaked wood chips over the coals or place them in a box on the ceramic briquettes if you have a gas grill. Close the lid and preheat the grates for about 10 minutes.
5. Place the chicken skin-side down over direct heat. Cook until golden brown and crispy, about 5 minutes. Flip the chicken and cook for another 5 minutes. Move the chicken pieces to the cooler side of the grill, close the lid, and continue cooking until a thermometer inserted into the chicken reads 160°F (71°C) for white meat and 165°F (74°C) for dark meat, about 15 minutes. Transfer the chicken to a platter and cover loosely with foil.
6. Let the meat rest for 5 minutes and serve with a relish of roasted corn, black beans and quinoa.

7. Roasted Corn, Black Bean and Quinoa Relish:

   
   In a small saucepan over medium heat, bring 1 cup water to a boil. Add 1 teaspoon salt and 1/4 teaspoon black pepper and stir in the quinoa. Cover the pan and cook until the quinoa is tender and all the water is absorbed, about 15 minutes. Remove the pan from the heat and let the quinoa rest. Then fluff it with a fork and transfer it to a large bowl.
8. Preheat the grill to direct high heat. Brush the green onions with vegetable oil and sprinkle with salt and black pepper. Grill the onions until softened and charred, about 2 minutes per side. Remove the onions from the grill and coarsely chop.
9. In a bowl, combine the corn, beans, and lime juice. Add the quinoa and chopped green onions. Season with salt and pepper to taste. Let the relish sit at room temperature for at least 30 minutes to allow the flavors to meld. Sprinkle with cilantro and oregano and serve.