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
Preparation
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.
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.
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.
