SPICE-RUBBED GRILLED CHICKEN BREASTS WITH SWEET AND HOT PEACH RELISH Sweet and Hot Peach Relish (recipe follows) 1/4 cup red wine vinegar 1/4 cup dry white wine or apple juice 1 tablespoon packed brown sugar 1 tablespoon chili powder 1 tablespoon coriander seed, crushed 1 tablespoon ground cumin 1 tablespoon curry powder 1 tablespoon paprika 1 teaspoon ground allspice 1 tablespoon finely chopped garlic (4 medium cloves) 4 boneless, skinless chicken breast halves (8 ounces each) 2 tablespoons vegetable oil 1 teaspoon salt 1/4 teaspoon freshly cracked black pepper

Make Sweet and Hot Peach Relish.

Heat coals or gas grill for direct heat. Mix vinegar, wine, brown sugar, chili powder, coriander, cumin, curry powder, paprika, allspice and garlic in small bowl.

Rub chicken lightly with oil. Sprinkle with salt and pepper. Grill chicken uncovered 2 inches from medium heat 12 to 18 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Brush spice rub on chicken. Grill about 1 minute on each side or until spice rub is brown and crusty but not burned. Serve chicken with relish.

4 servings.

SWEET AND HOT PEACH RELISH

4 large peaches, peeled and thinly sliced (4 cups)
1 medium red bell pepper, cut into thin strips
1 medium jalapeño chili, seeded and finely chopped (1 tablespoon)
1/4 cup chopped fresh parsley
1/2 cup orange juice
1 tablespoon lime juice
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients in medium nonmetal bowl. Refrigerate until serving.

SUBSTITUTION: If peaches aren't available, substitute 4 cups of frozen (thawed) sliced peaches or fresh, juicy nectarines.

SUCCESS HINT: Here's an easy way to crush the coriander seed. Place the seed in a plastic bag, and crush with a rolling pin or the flat side of a meat mallet.

DO-AHEAD: Sweet and Hot Peach Relish will keep, covered and refrigerated, for about 4 days.

1 Serving: Calories: 350 (Cal. from fat: 110), Fat: 12g (Saturated: 2g), Cholesterol: 75g, Sodium: 1,130, Carbohydrate: 37g, Protein: 30g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]