Mole-rubbed Chicken with Confetti Corn Relish

Description

Contributed by Catsrecipes Y-Group

• Source: Southern Living 2007 Cookoff
• Chicken Prep: 10 minutes | Grill: 12 minutes
• Relish Prep: 15 minutes | Cook: 5 minutes
• Makes 4 servings and about 2½ cups of relish

Ingredients

• vegetable cooking spray
• 2 tbsp light brown sugar
• 1½ tsp chili powder
• 1½ tsp garlic powder
• 1½ tsp unsweetened cocoa
• ½ tsp kosher salt
• ½ tsp cracked black pepper
• ¼ tsp Saigon cinnamon
• 4 (5-oz) skinned and boned chicken breasts
• Confetti Corn Relish (recipe follows)
• garnish: fresh cilantro sprigs

Confetti Corn Relish

• 1 tbsp unsalted butter
• ½ cup diced sweet onion
• 1 cup fresh corn kernels
• 1 cup diced red bell pepper
• 1 jalapeno, seeded and minced
• ½ tsp salt
• ¼ tsp cracked black pepper
• 2 tbsp chopped fresh cilantro

Procedures

1. Coat cold cooking grate with cooking spray, and place on grill.
2. Preheat grill to 350°F to 400°F (medium-high).
3. Stir together brown sugar and next 6 ingredients in a small bowl until well blended.
4. Place chicken in a shallow dish, pour brown sugar mixture over, and turn chicken to coat, pressing mixture onto chicken.
5. Place chicken on cooking grate, and grill, covered with grill lid, 5 to 6 minutes on each side or until done.
6. Place chicken on a serving platter.
7. Spoon confetti corn relish over top of and around chicken.
8. Garnish, if desired.

Confetti Corn Relish

1. Melt butter in a large skillet over medium heat.
2. Add onion, and saute 2 – 3 minutes or just until onion begins to turn golden.
3. Stir in corn and next 4 ingredients, sauté 1 – 2 minutes until vegetables are crisp-tender.
4. Remove from heat and stir in cilantro.