Time 1h35m Yield 4 Number Of Ingredients 8 Steps:
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. 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). 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.
Time P1DT50m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl, using wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate, turning once, at least 1 hour but no longer than 24 hours. Heat coals or gas grill. Remove chicken from marinade; discard marinade. Cover and grill chicken and bell pepper 4-6 inches from medium heat 15-20 minutes , turning once, until is no longer pink in center. 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.
Time 1h15m Yield 4 to 6 servings Number Of Ingredients 5 Steps:
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees F. Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
Yield 6 Number Of Ingredients 9 Steps:
In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade. Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours. Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate. Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat each chicken breast with olive oil. Sprinkle each side of the chicken lightly with garlic powder, onion powder, chili powder, basil, red pepper flakes, salt, and black pepper; rub to coat evenly. Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes, flipping each breast only once halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 13m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Mix marinade ingredients and place chicken and marinade in a gallon ziplock bag. Marinate 30 mins to 24 hours. Preheat grill to med high. Grill breasts for 3 to 4 mins per side or till juices run clear and chicken reached 155 degrees. Remove from grill and wrap in foil. Let sit about 5 minutes Chicken will continue to cook to 160. You should know your grill. Chicken may take a little longer to cook or it may take less time. The sitting is critical to the chicken staying moist. Enjoy.
