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

Special equipment for guidance: 1 cup of wood, soak for at least 2 hours, ground clove and garlic in a bowl with rice vinegar, vegetable oil, lime juice, orange juice, Anko, chili, cinnamon, spices, Chile Apo.Place the chicken nuggets on a large baking sheet.Pour the vinegar mixture on the chicken and rub it on each chicken.Cover chicken, refrigerate for at least 4 hours, up to 8 hours.Remove the chicken from the refrigerator 30 minutes before the barbecue.Remove the chicken from the vinegar mixture and place it on the baking tray.Heat the grill for indirect grilling.Add the wood pieces to the coal or box and place them on the coal ball.After about 10 minutes, close the grill cover and heat the grill.Place the chicken on the directly heated skinside down.Roast chicken to golden brown, slightly burnt, about 5 minutes.Flip the chicken and cook for another 5 minutes.Move the chicken to the cooler part of the grill, close the grill cover and continue the grill until the instant-Read the thermometer inserted into the chicken, white meat is 160 degrees F, dark meat is 165 degrees F, about 15 minutes.Transfer the chicken to a plate and make a loose tent with tin paper.After a 5-minute break, eat the chicken with grilled corn, black beans and quinoa.Roasted corn, black beans and quinoa sauce: Cook 1 glass of water in a small pot of medium fire.Add 1 teaspoon of salt and 1/4 teaspoon of pepper and quinoa.Cover the pot and cook until the quinoa is soft and the water is absorbed for about 15 minutes.Remove the pot from the fire and cover the seat.Loosen the quinoa with a fork and transfer it to a large bowl.Heat the grill to high for direct barbecue.Brush scallions with vegetable oil and sprinkle with salt and pepper.Bake the onion until soft, slightly burnt, and bake for about 2 minutes on each side.Cut the onion off the grill and cut it thick.Stir corn, beans, olive oil and lime juice in a bowl.Add quinoa and chopped scallions.Sprinkle with salt and pepper.Before serving, keep the seasoning at room temperature for at least 30 minutes to blend the taste.Add coriander and oregano to stir well and eat.