Curried Peanut Chicken

1. 1

   In a small bowl, combine the orange juice, peanut butter and curry powder. Pour 2/3 cup 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.

2. 2

   Drain chicken and discard marinade. Grill chicken and peppers, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 165u00b0 and peppers are tender.

3. 3

   Warm the reserved marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants. Serve with rice and reserved marinade.

* Per serving · 4 servings · Values may vary.

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