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

Directions

 * 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.