Mole-rubbed Chicken with Confetti Corn Relish

MOLE RUBBED CHICKEN WITH CONFETTI CORN RELISH From Southern Living 2007 Cookoff, Category: Good For You Prep: 10 min Grill: 12 min Vegetable Cooking Spray 2 T light brown sugar 1 1/2 t chili powder 1 1/2 t garlic powder 1 1/2 t unsweetened cocoa 1/2 t kosher salt 1/2 t cracked black pepper 1/4 t Saigon cinnamon 4 (5-oz) skineed and boned chicken breasts Confetti corn relish (recipe follows) Garnish: fresh cilantro sprigs 1. Coat cold cooking grate with cooking spray, and place on grill. Preheat grill to 350� to 400� (medium-high). 2. Stir together brown sugar and next 6 ingredients in a small bowl until well blended. Place chicken in a shallow dish, pour brown sugar mixture over, and turn chicken to coat, pressing mixture onto chicken. 3. Place chicken on cooking grate, and grill, covered with grill lid, 5 to 6

minutes on each side or until done. 4. Place chicken on a serving platter. Spoon Confetti Corn Relish over top of and around chicken. Garnish, if desired. Makes 4 servings. Confetti Corn Relish Prep: 15 min Cook: 5 min 1 T unsalted butter 1/2 cup diced sweet onion 1 cup fresh corn kernals 1 cup diced red bell pepper 1 jalpeno, seeded and minced 1/2 t salt 1/4 t cracked black pepper 2 T chopped fresh cilantro Melt butter in a large skillet over medium heat. Add onion, and saute 2-3 minutes or just until onion begins to turn golden. Stir in corn and next 4 ingredients, saute 1-2 minutes until vegetables are crisp-tender. Remove from heat and stir in cilantro. Makes about 2 1/2 cups.

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