Grilled Chili Chicken with Southwest Relish

 

1

can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel corn, drained

2/3

cup chopped red onion

1/4

cup chopped fresh cilantro

3

tablespoons lime juice

1

tablespoon olive or vegetable oil

1

medium avocado, pitted, peeled and cut into bite-size pieces

1

clove garlic, finely chopped

1

can (15 oz) Progresso® black beans, drained, rinsed

1

teaspoon chili powder

1/2

teaspoon paprika

1

cut-up whole chicken (3 to 3 1/2 lb)

• 1 In medium nonmetal bowl, mix relish ingredients. Cover; refrigerate at least 1 hour to blend flavors.
• 2 Mix chili powder and paprika; sprinkle over chicken.
• 3 Heat gas or charcoal grill. Place chicken, skin sides up, on grill rack over medium heat. Cover grill; cook 15 minutes. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve with relish.