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    INDONESIAN CHICKEN BREASTS


    Source of Recipe


    Tiffany Taylor of TipWorld

    List of Ingredients




    1/2 cup fresh-squeezed orange juice
    1/4 cup peanut butter
    2 cloves garlic, minced
    2 teaspoons best quality curry powder
    1/4 cup shredded coconut
    4 boneless, skinless chicken breast halves, about 1
    pound
    1 medium red bell pepper, cut in half

    Recipe





    You can make this with whole chicken breasts or with
    boneless ones. The advantage of the boneless is that
    they are lower in fat and easy to slice and work well on
    a serving platter. The advantage of the whole ones is
    that they have more flavor. Serves 4.


    Make a marinade out of the first 5 ingredients. Pour it
    over the chicken and refrigerate for several hours,
    turning it occasionally to make sure every part of the
    chicken gets coated with it. Heat the grill and remove
    the chicken from the marinade. Grill the chicken and
    the bell pepper for about 15 minutes, using the leftover
    marinade as you do so. To serve, cut chicken and the
    pepper diagonally into 1-inch slices.





 

 

 

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