Grilling -- Done Light!

We've been using our grill a lot lately since the weather has been so amazing. I was in the mood to try something different since we've been eating a lot of the same-old stuff. I came across a couple of recipes from Cooking Light that sounded good - variations on foods we like that had a light twist to them, which is perfect for this weather!

(sorry the picture is a little blurry)

The Citrus-Glazed Chicken Thighs were modified from the original recipe in that I used boneless skinless chicken breasts instead of thighs and we grilled them instead of broiling them in the oven. They had a great flavor, and it was definitely a tasty meal. I don't know that we loved it enough to put it into the regular rotation, but it was something good and different.

Citrus-Glazed Chicken Thighs

1 cup orange juice
2 Tablespoons low-sodium soy sauce
2 Tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons bottled ground fresh ginger
1/2 teaspoon grated lime rind
1/4 to 1/2 teaspoon ground red pepper (I ommitted this ingredient)
12 (2-ounce) skinless, boneless chicken thighs (I used 3 boneless, skinless breasts)
Cooking spray
1 Tablespoon all-purpose flour
1/2 teaspoon salt

1. Place first 7 ingredients in zip-top plastic bag. Add chicken; seal bag, and marinate in refrigerator 1 hour, turning occasionally. Remove chicken, reserving marinade.

(We grilled them at this point)

2. Preheat broiler.

3. Place chicken on a foil-lined jelly roll pan coated with cooking spray; broil 8 minutes on each side or until done.

4. While chicken cooks, place reserved marinade, flour and salt in a small saucepan, stirring with a whisk until blended. Bring to a boil over medium-high heat. Reduce heat, and cook for 1 minute or until thickened. Serve sauce with chicken.

The Mediterranean Couscous was great - it tasted like a light summer salad. This would be delicious cold as a lunch! I think I WILL be hanging on to this recipe, especially for the summer!

Mediterranean Couscous

1 3/4 cup low-sodium chicken broth
3/4 cup whole wheat couscous
1 cup grape tomatoes, halved
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
1 Tablespoon chopped fresh sage
1/4 teaspoon grated lemon rind
2 Tablespoons fresh lemon juice
4 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring broth to a boil in medium saucepan; gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and remaining ingredients in large bowl.

Source: Cooking Light (for both recipes)