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Mole Rubbed Chicken With Confetti Corn Relish

Mole Rubbed Chicken With Confetti Corn Relish

Southern Living JULY 2010

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Grill:12 Minutes

Ingredients

  • 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
  • Confetti Corn Relish
  • Garnish: fresh cilantro sprigs

Preparation

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.

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