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6

Bourbon Chicken with Corn Relish

Prep 35 min
Total 35 min
Servings 6

Start with a can of sweet corn and turn out a tasty relish to serve atop grilled chicken breasts—a company-worthy entrée complete in 35 minutes! MORE + LESS -

Ingredients

1/4: cup soy sauce

1/4: cup bourbon or apple cider

5: tablespoons vegetable oil

1/4: cup packed brown sugar

1: tablespoon Dijon mustard

2: teaspoons red pepper sauce

1: can (15.25 oz) whole kernel sweet corn, drained

1: jar (2 oz) diced pimientos, drained

3: medium green onions, sliced (3 tablespoons)

1/4: cup granulated sugar

1 1/4: teaspoons salt

1/4: teaspoon celery seed

1/3: cup cider vinegar

6: boneless skinless chicken breasts

1/4: teaspoon pepper

Steps

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1

Heat gas or charcoal grill. In 1-quart saucepan, mix soy sauce, bourbon, 4 tablespoons of the oil, the brown sugar, mustard and pepper sauce. Heat to boiling over medium-high heat. Cook 7 to 9 minutes or until glaze is reduced to 1/2 cup. Remove from heat; keep warm.
2

In small bowl, mix corn, pimientos, onions and remaining 1 tablespoon oil. In another 1-quart saucepan, mix granulated sugar, 1/4 teaspoon of the salt, the celery seed and vinegar. Heat to boiling; reduce heat. Simmer 2 minutes until sugar is dissolved. Pour over corn mixture. Refrigerate until serving time.
3

Sprinkle chicken with remaining 1 teaspoon salt and the pepper. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Brush with glaze. Drain corn relish; serve with chicken atop field greens, if desired.

Expert Tips

The corn relish can be made several hours ahead for the flavors to blend; refrigerate until serving time.
During fresh corn season, substitute fresh-cut corn on the cob for the canned corn.