1. Mix all the ingredients except the chicken in a large bowl.

2. Add the chicken to the mixture and coat evenly.

3. Cover the bowl and refrigerate for at least 4 hours or overnight.

4. Preheat the grill.

5. Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Sprinkle the chicken with the salt and pepper.

6. Place the chicken on the hot grill and cook until the juices run clear, 6 to 8 minutes per side.

For the sizzle of corn and tomatoes:

1. Heat the oil in a skillet over medium heat. Cook the shallots for 2 to 3 minutes, until soft but not dark in color.

2. Add the tomatoes, corn and jalapeņo pepper, and cook for 1 minute. Add the cumin and sugar and cook 1 more minute.

3. Add the vinegar and cook until the liquid reduces slightly.

4. Add salt and pepper to taste.

5. Spoon about 1/2 cup of the sizzle around the grilled chicken.

Serving Size: 1 chicken breast with about 1/2 cup of sizzle