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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 flaked 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. Yield: 4 servings.
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