| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Indo | Barbecue, Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | c | Orange juice |
| 1/4 | c | Peanut butter |
| 2 | ts | Curry powder |
| 4 | Boneless, skinless chicken breast halves (about 1 lb) | |
| 1 | md | Red bell pepper, cut in half |
| 1/4 | c | Shredded coconut |
| 1/4 | c | Currants |
| Hot cooked rice, if desired |
INSTRUCTIONS
Beat orange juice, peanut butter and curry powder in medium nonmetal bowl, using wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate, turning once, at least 1 hour but no longer than 24 hours. Heat coals or gas grill. Remove chicken from marinade; discard marinade. Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center. To serve, cut chicken breasts diagonally into 1/2 inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice. Yield: 4 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: On the Grill! Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9, 1999
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