Indonesian Grilled Chicken Recipes

GRILLED INDONESIAN CHICKEN BREASTS

Grilled Indonesian Chicken Breasts image

Curry, coconut and peanut butter add new global flavors to everyday chicken.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 4

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 350, Carbohydrate 18 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 14 g, TransFat 0 g

INDONESIAN GRILLED CHICKEN

Indonesian Grilled Chicken image

This recipe is from a Betty Crocker cookbooklet that I have had since 1995. I made a few changes. It makes a nice summer meal. The recipe says to serve it with couscous; however, I made Recipe #114887 and it made for a very colorful meal.

Provided by PaulaG

Categories Chicken Breast

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup orange juice
1/4 cup peanut butter
1 tablespoon curry powder
1 lb boneless skinless chicken breast, cut into strips
1 medium bell pepper, cut into 1/2-inch strips (Use a red or orange for added color and appeal.)
1/2 cup shredded coconut, toasted
1/2 cup golden raisin
cooked rice

Steps:

Put the orange juice, peanut butter and curry powder in blender container; blend until smooth.
Place the chicken strips in a medium bowl, pour the orange juice mixture all and stir to combine.
Cover the chicken and place in refrigerator for 1 hour.
Remove the chicken from the marinade; discarding marinade,.
Spray a grill pan with nonstick cooking spray; place chicken strips on top along with bell pepper strips and cook over medium coals 10 to 15 minutes, turning frequently, until pepper is tender and chicken is no longer pink in center.
Spoon cooked chicken on top of rice and garnish with coconut and raisins.

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