Curry, coconut and peanut butter add new global flavors to everyday chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 350, Carbohydrate 18 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 14 g, TransFat 0 g
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