- 1 1/2 cups orange juice
- 3/4 cup peanut butter
- 2 tablespoons curry powder
- 4 boneless, skinless chicken breast halves
- 2 medium red sweet peppers, halved and seeded
- 1/4 cup flaked coconut, toasted
- 1/4 cup dried currants
- Hot cooked rice
- In a bowl, combine the orange juice, peanut butter and curry powder. Pour a third of the 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 and discard marinade from chicken. Grill chicken and peppers over medium heat for 8-10 minutes on each side or until chicken juices run clear 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.