Grilled Rub-down chicken with Black Bean & Corn Salsa Recipe

Ingredients

• For the salsa
• · 1 ½ cup fresh or frozen corn kernels (from about 1 ear of corn)
• · tablespoons fresh lemon juice (from about 1 lemon)
• 2 tablespoons olive oil
• 1 (15-ounce) can black beans, drained and rinsed
• · 1 cup peeled and chopped jicama (about 8 ounces)
• · 2 plum tomatoes, cored, seeded and chopped
• 2 scallion, light green and white parts only, finely chopped
• ¼ cup finely chopped fresh parsley leaves
• · Salt and freshly ground pepper
• For the chicken
• · ¼ cup light or dark brown sugar
• · 1 Tbsp ground allspice
• · 2 teaspoons garlic powder (or 3 garlic cloves, finely minced)
• · Salt
• · 1/8 teaspoon cayenne pepper, or more to taste
• · boneless, skinless chicken breasts halves trimmed of excess fat, rinsed and patted dry
• · 1 1/2 cups canola or vegetable oil