Indonesian Chicken Breasts


  • 4 boneless, skinless chicken breasts
  • 1/2 cup orange juice
  • 1/4 cup peanut butter
  • 2 tsp curry powder
  • 1 red bell pepper, cut in half and cut into 1/2 inch strips
  • 1/4 cup coconut shredded
  • 2 Serrano peppers or 1 Thai bird pepper, seeded and chopped
  • 1/4 cup golden raisins
  • 2 cups of jasmine rice cooked.
  • Cook rice according to package directions. Set aside.
  • Whisk orange juice peanut butter curry powder  and hot pepper in a non metal bowl.
  • Add the chicken, turning to coat with the marinade.
  • Cover and refrigerate for at least hour, turning once.
  • Remove chicken from the marinade. Discard the marinade.
  • Cook the chicken over hot coals for 15 to 20 minutes or until done.
  • To serve chicken, cut breasts diagonally into 1/2 inch slices.
  • Top with slice red pepper, coconut and raisins.
  • Serve over rice.

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