Ancho Chili Rubbed Chicken With Roasted Corn And Sweet Pepper Relish Food

ANCHO CHILI RUBBED CHICKEN WITH ROASTED CORN AND SWEET PEPPER RELISH

Steps:

• Chili Rub Procedures: Mix all ingredients together well, then blend in a spice grinder until salt shavings are ½ the original size. Store in airtight container. Rubbing Procedures: Coat each chicken breast with 1 ½ tsp. of ancho chili rub. Cover, place in the refrigerator and let sit for at least 15 minutes and up to 24 hours. Cooking Procedures: Pre-heat the oven to 400 degrees. Lightly oil the center of the plank, place the seasoned chicken breasts in the center of the plank. In a mixing bowl, toss the corn, onion, red and green peppers, olive oil, salt and black pepper. Toss until well mixed. Using a second plank lay the corn relish evenly over the inner surface of the plank. Place both planks in the oven on the top two shelves, and let roast for 10-12 minutes. Remove the chicken from the oven and turn the breasts over. Return the chicken to the oven and roast for another 15-18 minutes. Remove both planks from the oven and place the chicken on top of the corn relish on the other plank. Garnish the center of the dish with cilantro and lime slices. Then Serve.

ANCHO CHILE-RUBBED GRILLED CORN

Steps:

• Preheat a grill to medium-high heat.
• Put the ears of corn on the grill and cook until the kernels begin to char. Rotate the corn until all sides are slightly charred, 10-15 minutes.
• Remove the corn from the grill and allow to cool slightly. Cut the kernels off both cobs and transfer to a small bowl. Fold in the chile powder, lime juice, and butter until combined. Season to taste with salt and pepper. If you intend to eat your corn on the cob, butter each cob, liberally season with chile powder, squeeze with lime, and garnish with cilantro and cotija cheese. If using as a burger topping, serve warm.

CHARCOAL GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND QUINOA RELISH

Steps:

• Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho, 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 the vinegar mixture and place on a baking sheet.
• Heat a grill for indirect grilling. Add the wood chips to the coals or to a 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.
• After 5 minutes of rest, serve the chicken with the Grilled Corn, Black Bean and Quinoa Relish.
• Bring 1 cup water to a boil in a small pot over medium heat. Add 1 teaspoon salt and 1/4 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 sit covered. Fluff the quinoa with a fork and transfer to a large bowl.
• Heat the grill to high for direct grilling. 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.

CHICKEN-CORN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

ANCHO CHILE RUB

Steps:

• Mix thoroughly.
• To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
• Bring meat to room temp before cooking.
• Enough rub here for 3-5 pounds meat.

SWEET PEPPER AND CORN RELISH

Steps:

• Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

GRILLED CHICKEN WITH CORN AND SWEET PEPPER RELISH

Steps:

• Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
• Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
• Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
• Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
• Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
• To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.

CHILI-RUBBED CHICKEN

Steps:

• Mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander.
• Rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces.
• Let stand 1 to 2 hours.
• Grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.