Caribbean Chicken

• 4 boneless chicken breasts (skin removed)
• 12 cup peppercorn ranch dressing (Hidden Valley)
• 1 teaspoon black pepper
• 1 teaspoon hot pepper sauce (Tabasco)
• 14 teaspoon garlic powder (use fresh garlic if available)
• 14 teaspoon curry powder
• 2 12 green onions, chopped

1. Mix all ingredients.
2. Take 1/2 cup of marinade and put it aside to use at the table as a cold sauce.
3. Put the chicken in the marinade and refrigerate for about 1-3 hours.
4. Cook chicken on barbecue until done.
5. Serve over rice and peas.

chicken breasts, peppercorn ranch dressing, black pepper, hot pepper, garlic, curry powder, green onions

Taken from www.food.com/recipe/caribbean-chicken-157266 (may not work)