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Grilled Indonesian Chicken Breasts

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By Betty Crocker Kitchens
Updated Oct 14, 2008
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Curry, coconut and peanut butter add new global flavors to everyday chicken.

Grilled Indonesian Chicken Breasts

  • Prep Time 35 min
  • Total 1 hr 35 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1/2 cup orange juice
  • 1/4 cup peanut butter
  • 2 teaspoons curry powder
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1 medium red bell pepper, cut in half
  • 1/4 cup shredded coconut
  • 1/4 cup currants
  • Hot cooked rice, if desired

Instructions

  • Step 
    1
    In medium nonmetal bowl, beat orange juice, peanut butter and curry powder with wire whisk. Add chicken, turning to coat. Cover; refrigerate, turning once, at least 1 hour but no longer than 24 hours to marinate.
  • Step 
    2
    Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken and bell pepper on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
  • Step 
    3
    To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice.

Nutrition

350 Calories
15g Total Fat
36g Protein
18g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
170mg
7%
Potassium
590mg
17%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
11%
Sugars
14g
Protein
36g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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