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Bourbon Chicken with Corn Relish
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Prep Time:
35 minutes
Total Time:
35 minutes
Transform canned sweet corn into a flavorful relish for a delicious topping on grilled chicken breasts, ready in just 35 minutes - perfect for impressing guests!
Ingredients:
  • 1/4 cup soy sauce
  • 1/4 cup bourbon or apple cider
  • 5 tablespoons vegetable oil
  • 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
Instructions:
  • Preheat a gas or charcoal grill. In a 1-quart saucepan, combine soy sauce, bourbon, 4 tablespoons of oil, brown sugar, mustard, and pepper sauce. Bring to a boil over medium-high heat. Simmer for 7 to 9 minutes until the glaze reduces to 1/2 cup. Remove from heat and keep warm.
  • Combine corn, pimientos, onions, and remaining 1 tablespoon oil in a small bowl. In a 1-quart saucepan, stir together granulated sugar, 1/4 teaspoon salt, celery seed, and vinegar. Bring to a boil, then simmer for 2 minutes until the sugar dissolves. Pour the mixture over the corn mixture, then chill until ready to serve.
  • Season chicken with the remaining 1 teaspoon of salt and pepper. Grill chicken over medium heat, flipping once, until the juices run clear when the thickest part is cut (at least 165°F). Brush with glaze and serve with drained corn relish over field greens, if desired.

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