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Curried Peanut Chicken

"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.
  • Total Time
    Prep: 15 min. + marinating Grill: 10 min.
  • Makes
    4 servings


  • 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 sweetened shredded coconut, toasted
  • 1/4 cup dried currants
  • Hot cooked rice


  • 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.
Nutrition Facts
1 each: 424 calories, 20g fat (5g saturated fat), 16mg cholesterol, 182mg sodium, 49g carbohydrate (18g sugars, 5g fiber), 17g protein.

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Average Rating:
  • Katherine Romedy
    Sep 6, 2012

    My family loves this recipe. I make it often!

  • chicken11
    Oct 10, 2009

    This is a wonderful easy dinner. I was intrigued by the addition of orange juice with the curry and it was a hit. Don't leave out the red pepper, it added a lot to the dish.