Bahama-Marinated Grilled Chicken

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

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

PASTA MIX:
1 cup chicken broth
1/4 cup quinoa
1/4 cup couscous
1 green onion -- chopped
1 orange -- peeled, halved and
sliced
melon-sweet onion salsa -- optional
2 tablespoons orange marmalade
2 tablespoons snipped fresh cilantro
1 jalapeno pepper -- seeded and finely
chopped
1 tablespoon rice vinegar
1 clove garlic -- minced
1/8 teaspoon salt
1 cup chopped seeded watermelon
1/4 cup finely chopped sweet onion
1 small orange -- peeled and chopped

PLACE chicken breasts in a shallow glass dish. Pour Bahama Marinade over chicken. Cover and refrigerate 2 to 12 hours. BRING chicken broth to boiling in a saucepan. Add quinoa; reduce heat; cover and cook over low heat for 10 minutes. Stir in couscous. Remove from heat. Let stand covered for 5 minutes. Stir in green onion, orange, and 1/8 teaspoon pepper.

MEANWHILE, preheat broiler or prepare charcoal or gas grill for medium heat. Drain chicken, discarding marinade. Broil chicken about 4 inches from heat for 12 to 15 minutes, or grill directly over medium coals for 10 to 12 minutes, till no longer pink, turning once. TO SERVE, slice chicken and place atop couscous mixture. Top with Melon-Sweet Onion Salsa, if desired. Makes 2 servings.

BAHAMA MARINADE: Combine 1/4 cup rice vinegar; 3 tablespoons orange juice; 1 clove garlic, minced; 1/2 teaspoon cumin seed, lightly toasted in a pan over medium heat and crushed; 1/2 teaspoon dried oregano, crushed; 1/2 teaspoon paprika; 1/4 teaspoon ground allspice; 1/4 teaspoon coarsely ground black pepper; and a dash ground red pepper. Makes about 1/2 cup.

MELON-SWEET ONION SALSA: Stir together 2 tablespoons orange marmalade; 2 tablespoons snipped fresh cilantro; 1 jalapeno pepper, seeded and finely chopped; 1 tablespoon rice vinegar; 1 clove garlic, minced; and 1/8 teaspoon salt in a bowl. Add 1 cup chopped seeded watermelon; 1/4 cup finely chopped sweet onion; and 1 small orange, peeled and chopped. Cover and refrigerate at least 30 minutes before serving. Serve with a slotted spoon. Makes 1 1/4 cups.