Curried Peanut Chicken
Quick Cooking
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"This is a nice change from traditional grilled items," says Jennifer Myers. The Havertown, Pennsylvania reader sprinkles coconut and currants over a tasty combination of chicken and peppers.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 10 min.
Ingredients:
- 1-1/2 cups orange juice
- 3/4 cup peanut butter
- 2 tablespoons curry powder
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 medium sweet red peppers, cut in half
- 1/4 cup flaked coconut, toasted
- 1/4 cup dried currants
- Hot cooked rice
Directions:
In a small bowl, combine the orange juice, peanut butter and curry powder. Pour 2/3 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain chicken and discard marinade. Grill chicken and peppers, covered, over medium heat for 5-8 minutes on each side or until chicken juices run clear and peppers are tender.
Warm the reserved marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants. Serve with rice and reserved marinade. Yield: 4 servings.