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Curried Peanut Chicken

By: Jennifer Myers

"'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."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 1/2 cups orange juice
3/4 cup peanut butter
2 tablespoons curry powder
4 boneless, skinless chicken breast halves
2 medium red sweet peppers, halved and seeded
1/4 cup flaked coconut, toasted
1/4 cup dried currants
Hot cooked rice

Directions

In a bowl, combine the orange juice, peanut butter and curry powder. Pour a third of the 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 and discard marinade from chicken. Grill chicken and peppers over medium heat for 8-10 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.