Curry, coconut and peanut butter add new global flavors to everyday chicken.
cup orange juice
cup peanut butter
teaspoons curry powder
boneless skinless chicken breasts (about 1 1/4 lb)
medium red bell pepper, cut in half
cup shredded coconut
Hot cooked rice, if desired
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.
Salt is usually omitted from a marinade because it tends to draw out the juices of uncooked meat and seafood. For best results, salt food only after it is grilled.
To prevent food from sticking and to make cleaning the grill easier, brush the grill rack with vegetable oil or cooking spray. Do this before heating the grill, so you won't be handling a hot grill rack.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.