Curried Peanut Chicken

• 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

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. 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 165u0b0 and peppers are tender.
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.

orange juice, peanut butter, curry powder, chicken breast halves, sweet red peppers, coconut, currants, rice

Taken from www.tasteofhome.com/recipes/curried-peanut-chicken/ (may not work)