Grilled Maple Chicken With Corn Relish

• 8 ounces skinless, boneless chicken breast
• 2 tablespoons orange juice
• 1 tablespoon maple syrup
• 1 or 2 sprigs fresh tarragon to yield 2 teaspoons tarragon leaves
• 2 cups frozen corn kernels
• 1 teaspoon water
• 1/2 teaspoon cumin
• 1/2 jalapeno pepper
• 1 small red onion to yield 1/4 cup chopped
• 8 ounces whole red bell pepper or 7 ounces chopped ready-cut red bell pepper
• 10 sprigs cilantro to yield 2 tablespoons chopped
• 2 tablespoons defrosted orange juice concentrate
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

1. Turn on broiler, if using, and cover broiler pan with aluminum foil.
2. Wash and dry chicken, and cut into 1/2-inch-wide strips.
3. Combine orange juice and maple syrup, add tarragon and marinate chicken in mixture while preparing the rest of the meal.
4. Over low heat, cook corn in water with cumin for just a few minutes, until corn is tender.
5. Trim, seed and mince jalapeno.
6. Finely chop onion.
7. Wash, trim, seed and chop red pepper.
8. Wash and chop cilantro.
9. Prepare stove-top grill, if using.
10. Grill or broil chicken strips for a couple of minutes.
11. Baste with marinade, and then turn and grill a minute or two longer, until done.
12. To make relish, combine corn with jalapeno, onion, red pepper, cilantro, orange juice concentrate, salt and pepper.
13. Serve the chicken strips with the corn relish and the banana curry.
14. (See recipe below.)

skinless, orange juice, maple syrup, tarragon leaves, corn, water, cumin, pepper, red onion, red bell pepper, cilantro, orange juice concentrate, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/12010 (may not work)