1. Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl, using wire whisk. 2. Add chicken, turning to coat with marinade. 3. Cover and refrigerate, turning once, at least 1 hour but no longer than 24 hours. 4. Heat coals or gas grill. 5. Remove chicken from marinade; discard marinade. 6. Cover and grill chicken and bell pepper 4-6 inches from medium heat 15-20 minutes , turning once, until is no longer pink in center. 7. To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. 8. Top chicken and bell pepper with coconut and currants. 9. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
