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Curried Grilled Chicken |
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Serves: 4
Print this Recipe
1/2 cup orange juice
1/4 cup creamy peanut butter
2 teaspoons curry powder
4 boneless skinless chicken breast halves
1 medium red bell pepper, cut in half
1/2 cup flaked coconut
1/2 cup currants
Hot cooked rice, if desired
Beat orange juice, peanut butter and curry powder in medium nonmetal bowl with wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate at least 1 hour but no longer than 24 hours. Heat coals or gas grill. Remove chicken from marinade; discard marinade. Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center. To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Sprinkle chicken and bell pepper with coconut and currants. Serve with rice.
1 Serving: Calories 350 (Calories from Fat 135); Fat 15g (Saturated 6g); Cholesterol 60mg; Sodium 160mg; Carbohydrate 27g (Dietary Fiber 3g); Protein 30g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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