Cinnamon chicken with nutty relish

Yield:  6 servings

Ingredients

• 6 large bone in, skinless chicken breasts, pounded to ¾ inch thick.
• Rub 1 tablespoon ground cinnamon (15ml)
• ½ teaspoon of nutmeg (2.5ml)
• 1 teaspoon chili powder (5ml)
• 1 teaspoon coriander (5ml)
• ½ teaspoon cardamom (2.5ml)
• 1 teaspoon garlic powder (5ml)
• 1 teaspoon of kosher salt (5ml)
• 1 teaspoon of freshly ground pepper (5ml)
• 2 teaspoons of brown sugar (10ml)

Nutty Relish

• ¼ cup chopped onion, soaked in hot water for 20 minutes and drained (60ml)
• 2 tablespoons of diced red bell pepper (30ml)
• 2 tablespoons of diced yellow bell pepper (30ml)
• 2 teaspoons of sherry vinegar (10ml)
• 1 teaspoon of honey (5ml)
• ½ teaspoon of curry powder (2ml)
• 1 cup of coarsely chopped unsalted cashew nuts (250ml)
• 3 to 4 tablespoons minced fresh mint (50ml-65ml)

Directions

1. Prepare the rub by mixing all of the ingredients together in a small bowl.  Rinse and pat the chicken breasts dry.  Sprinkle equal amounts of the rub mixture on each piece of chicken and rub it into the meat.  Be sure to rub the mixture into both sides of the chicken breasts.  Place chicken breasts into a sealable plastic bag.  Seal and refrigerate for a minimum of 2 hours up to overnight.
2. Preheat the grill to 325°F/190°C or medium heat.
3. Remove the chicken from the fridge and place on a tray.  Let the meat come to room temperature while the grill heats.
4. To prepare the relish, mix together all of the relish ingredients except the nuts and mint in a small bowl and set aside.
5. Oil the grill liberally.  Place the chicken on the grill, skin side down.  Keep the lid open and a spray bottle with water close by to douse any jumping flames.  Grill chicken breasts on each side until opaque and juicy (approximately 6-8 minutes).
6. Remove the chicken from the grill and tent with aluminum foil.  Let rest for 5 minutes before serving.   Add the nuts and mint to the relish and serve on top of chicken.