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Curried Peanut Chicken

Total Time

Prep: 15 min. + marinating Grill: 10 min.

Makes

4 servings

"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.

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

Directions

  1. 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.
  2. 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.
  3. 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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