Ingredients
1/2
cup orange juice
1/4
cup peanut butter
2
teaspoons curry powder
4
boneless skinless chicken breasts (about 1 1/4 lb)
1
medium red bell pepper, cut in half
1/4
cup shredded coconut
1/4
cup currants
Hot cooked rice, if desired
Preparation
In medium nonmetal bowl, beat orange juice, peanut butter and curry powder with wire whisk. Add chicken, turning to coat. Cover; refrigerate, turning once, at least 1 hour but no longer than 24 hours to marinate.
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken and bell pepper on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice.
