Grilled chicken is a staple for spring and summer, when we're always searching for new ways to spice up the repertoire. A simple idea comes from Latina TV host and cookbook author Ingrid Hoffmann, whose recipes and advice can be found at cocina.univision.com/delicioso and www.simplydelicioso.com.
-- June Naylor, Special to the Star-Telegram
Grilled rub-down chicken with black bean & corn salsa
For the chicken
2 tablespoons light or dark brown sugar
2 teaspoons ground allspice
2 teaspoons garlic powder (or 4 garlic cloves, finely minced)
1/8 teaspoon cayenne pepper, or more to taste
4 boneless, skinless chicken breasts
11/2 teaspoons canola or vegetable oil
Preheat grill to high heat. Combine brown sugar, allspice, garlic, salt and cayenne pepper in a small bowl. Place one chicken breast between two pieces of plastic wrap and pound it using a flat meat mallet or rolling pin until it is 1/2 inch thick. Repeat with the other three breasts. Pat the chicken dry with paper towels and rub them with vegetable oil. Sprinkle both sides with the spice rub and rub it into the meat. Grill the chicken until each side is marked with grill marks and the chicken is cooked through, about 6 to 8 minutes total. Remove the chicken from the grill and let it rest on a serving platter for 5 minutes. Serve with the salsa.
To make the salsa
1. Cook 2/3 cup fresh or frozen corn kernels in a medium saucepan filled with water for 1 to 2 minutes, or until tender. Strain and cool.
2. Whisk the juice of 1 lemon with 2 tablespoons olive oil in a large bowl. Add the corn, 1 (15-ounce) can black beans (rinsed and drained), 1 cup peeled and chopped jicama, 1 chopped Roma tomato, 1 chopped green onion, and 2 tablespoons finely chopped fresh parsley leaves. Season with salt and pepper. Cover until ready to serve.