element. Don’t add more than one Google tag to each page.
Curried Peanut Chicken

Curried Peanut Chicken

” This is a great modification from conventional grilled items,” states Jennifer Myers. The Havertown, Pennsylvania reader sprinkles coconut and currants over a yummy mix of chicken and peppers.

Active Ingredients

  • 1-1/2 cups orange juice
  • 3/4 cup peanut butter
  • 2 tablespoons curry powder
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 medium sweet red peppers, cut in half
  • 1/4 cup sweetened shredded coconut, toasted
  • 1/4 cup dried currants
  • Hot cooked rice


  • In a little bowl, combine the orange juice, peanut butter and curry powder. Put 2/3 cup marinade into a big resealable plastic bag; include chicken. Seal bag and rely on coat; refrigerate for 8 hours or over night. Cover and refrigerate remaining marinade.
  • Drain pipes chicken and dispose of marinade. Grill chicken and peppers, covered, over medium heat for 5-8 minutes on each side or up until a thermometer checks out 165 ° and peppers hurt.
  • Warm the reserved marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants. Serve with rice and reserved marinade.
Nutrition Facts

1 each: 424 calories, 20 g fat (5g filled fat), 16 mg cholesterol, 182 mg salt, 49 g carb (18 g sugars, 5g fiber), 17 g protein.

Reader Interactions

Learn More