Ingredients
1-1/2 cups orange juice3/4 cup peanut butter2 tablespoons curry powder4 boneless skinless chicken breast halves (6 ounces each)2 medium sweet red peppers, cut in half1/4 cup sweetened shredded coconut, toasted1/4 cup dried currantsHot cooked rice
Preparation
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 a thermometer reads 165° 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.
