GRILLED INDONESIAN CHICKEN BREASTS

Grilled Indonesian Chicken Breasts image

Curry, coconut and peanut butter add new global flavors to everyday chicken.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup orange juice
1/4 cup peanut butter
2 teaspoons curry powder
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 medium red bell pepper, cut in half
1/4 cup shredded coconut
1/4 cup currants
Hot cooked rice, if desired

Steps:

In medium nonmetal bowl, beat orange juice, peanut butter and curry powder with wire whisk. Add chicken, turning to coat. Cover; refrigerate, turning once, at least 1 hour but no longer than 24 hours to marinate.
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken and bell pepper on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice.

Nutrition Facts : Calories 350, Carbohydrate 18 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 14 g, TransFat 0 g