Mole Rubbed Chicken With Confetti Corn Relish

• 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

1. Coat cold cooking grate with cooking spray, and place on grill. Preheat grill to 350u0b0 to 400u0b0 (medium-high).
2. 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.
3. Place chicken on cooking grate, and grill, covered with grill lid, over 350u0b0 to 400u0b0 (medium-high) heat 5 to 6 minutes on each side or until done. (Meat thermometer should read 165u0b0 when inserted into thickest portion of breast.)
4. Place chicken on a serving platter. Spoon Confetti Corn Relish over top of and around chicken. Garnish, if desired.

vegetable cooking spray, domino light brown sugar, collection chili powder, collection garlic, unsweetened cocoa, coarsegrain salt, collection, collection, chicken breasts, fresh cilantro

Taken from www.myrecipes.com/recipe/mole-rubbed-chicken-with-confetti-corn-relish (may not work)