Curried Peanut Chicken

In a small bowl, combine the orange juice, peanut butter and curry powder.

Pour 2/3 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

Drain chicken and discard marinade. Grill chicken and peppers, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 165° and peppers are tender.

Warm the reserved marinade.

Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut and currants.

Serve with rice and reserved marinade.