Wednesday, June 2, 2010
Grilled Chicken Breast (Ayam Bakar)
Ingredients & spices:
4 boneless, skinless chicken breast halves
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
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.
You can prepare this recipe with whole chicken breasts too. The advantage of the whole ones is that they have more flavor. The advantage of the boneless is that they are lower in fat.