Indonesian Chicken breasts

Indonesian Chicken Breasts

You can make this with whole chicken breasts or with boneless
ones.
The advantage of the boneless is that they are lower in fat
and easy to slice and work well on a serving platter.
The advantage
of the whole ones is that they have more flavor.

1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut
4 boneless, skinless chicken breast halves (about 1 pound)
1 medium red bell pepper, cut in half

Make a marinade out of the first 5 ingredients.
Pour it over the
chicken and refrigerate for several hours, turning it occasionally
to make sure every part of the chicken is coated.

Heat the grill and remove the chicken from the marinade.
Grill
the chicken and the bell pepper for about 15 minutes, using the
leftover marinade as you do so.

To serve, cut chicken and the pepper diagonally into 1-inch
slices.