Mole Rubbed Chicken With Confetti Corn Relish

Southern Living
Makes 4 servings


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Vegetable cooking spray
2 tablespoons DOMINO Light Brown Sugar
1 1/2 teaspoons MCCORMICK Gourmet Collection Chili Powder
1 1/2 teaspoons MCCORMICK Gourmet Collection Garlic Powder
1 1/2 teaspoons unsweetened cocoa
1/2 teaspoon coarse-grain salt
1/2 teaspoon MCCORMICK Gourmet Collection Cracked Black Pepper
1/4 teaspoon MCCORMICK Gourmet Collection Saigon Cinnamon
4 (5-oz.) skinned and boned chicken breasts
Garnish: fresh cilantro sprigs


Prep: 10 Minutes
Grill: 12 Minutes

Coat cold cooking grate with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high).

Stir together brown sugar and next 6 ingredients in a small bowl until well blended. Place chicken in a shallow dish; add brown sugar mixture, and turn chicken to coat, pressing mixture into chicken.

Place chicken on cooking grate, and grill, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on each side or until done. (Meat thermometer should read 165° when inserted into thickest portion of breast.)

Place chicken on a serving platter. Spoon Confetti Corn Relish over top of and around chicken. Garnish, if desired.

Created date

October 2007