Grilled Indonesian Chicken Breasts

 

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

• 1 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.
• 2 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).
• 3 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.