Calypso Marinated Barbecue Chicken

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Elements

2 medium skinless boneless chicken breast halves -- (8 ounces)

BAHAMA MARINADE:
one/4 cup rice vinegar
three tablespoons orange juice
one clove garlic -- minced
1/two teaspoon cumin seed -- lightly toasted and crushed
one/2 teaspoon dried oregano -- crushed
1/2 teaspoon paprika
1/four teaspoon ground allspice
1/4 teaspoon coarsely ground black pepper
one dash ground red pepper

For the pasta blend

1 cup chicken broth
one/four cup quinoa
one/four cup couscous
one green onion -- chopped
one orange -- peeled, halved and sliced
melon-sweet onion salsa -- optional
2 tablespoons orange marmalade
2 tablespoons snipped fresh new cilantro
one jalapeno pepper -- seeded and finely chopped
1 tablespoon rice vinegar
one clove garlic -- minced
1/eight teaspoon salt
one cup chopped seeded watermelon
one/4 cup finely chopped sweet onion
1 smaller orange -- peeled and chopped

Preparing

Place the chicken breasts in a shallow glass dish. Pour Bahama Marinade above chicken. Cover and refrigerate 2 to 12 hrs. Bring chicken broth to boiling in a saucepan. Add quinoa lessen warmth cover and cook in excess of very low warmth for 10 minutes. Stir in couscous. Take away from warmth. Allow stand coated for 5 minutes. Stir in green onion, orange, and 1/8 teaspoon pepper.

Meanwhile, preheat broiler or put together charcoal or gasoline grill for medium warmth. Drain chicken, discarding marinade. Broil chicken about four inches from heat for twelve to 15 minutes, or grill specifically about medium coals for 10 to 12 minutes, until no lengthier pink, turning once.

To serve: Slice the chicken and place atop couscous mixture. Top rated with Melon-Sweet Onion Salsa, if preferred.

This barbecue chicken recipe makes 2 servings.

For the Calypso marinade:

Put together 1/4 cup rice vinegar three tablespoons orange juice 1 clove garlic, minced one/2 teaspoon cumin seed, lightly toasted in a pan around medium warmth and crushed 1/2 teaspoon dried oregano, crushed 1/2 teaspoon paprika 1/4 teaspoon ground allspice 1/four teaspoon coarsely ground black pepper and a dash ground red pepper. Tends to make about 1/2 cup.