Grilled Chicken Breasts with Tex-Mex Cranberry Glaze

Heat grill on high. Combine cranberry sauce, cumin, lime zest, lime juice and jalapeño pepper in a small saucepan. Cook over medium heat, whisking often, just until glaze is smooth. Set aside 1 cup of glaze to serve with chicken

Sprinkle chicken breast halves with salt and pepper; place skin side down on the grill. Cover grill. Cook, turning occasionally until internal temp at thickest area of the breast reaches 170° on a meat thermometer and juices run clear about 20 to 30 mins

Brush chicken with remaining glaze during the last 10 min. of cooking time

Heat reserved glaze until hot; serve over chicken. If desired, garnish with chopped cilantro