Description
This Grilled Chicken with Pepperoncini Garlic Butter is a flavorful and easy-to-make dish perfect for a wholesome family-style meal. Tender chicken breasts are marinated with spices and olive oil, grilled to perfection, and served alongside a fresh cucumber salad and a zesty pepperoncini garlic butter sauce. Accented with cherry tomatoes, feta, chives, and pita bread, this recipe combines savory, tangy, and fresh flavors into a delightful Mediterranean-inspired meal ready in just 35 minutes.
Ingredients
Chicken Marinade
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon coarse kosher salt
- 1 lb. chicken breasts
- 1 tablespoon olive oil
Pepperoncini Garlic Butter Sauce
- 6 tablespoons butter
- 1 clove garlic, minced
- 1/4 cup pepperoncini brine
- 1/4 to 1/2 cup pepperoncinis, chopped
Cucumber Salad
- 1 pint cherry or grape tomatoes, halved
- Half a cucumber, chopped
- 1/4 red onion, minced or thinly sliced
- Salt and pepper, to taste
- Olive oil, to taste
- Vinegar, to taste
To Serve
- Chives, chopped
- Feta cheese, crumbled
- Hummus
- Pita Bread
Instructions
- Marinate the Chicken: In a large bowl or plastic bag, combine the chicken breasts with garlic powder, onion powder, paprika, and kosher salt. Add olive oil and mix until the chicken is well-coated. Refrigerate for at least 30 minutes or up to several hours to allow flavors to infuse.
- Prepare the Cucumber Salad: In a bowl, toss together the halved cherry tomatoes, chopped cucumber, and minced red onion. Lightly season with salt, pepper, olive oil, and a splash of vinegar. Use a light hand to avoid the salad becoming watery.
- Make the Pepperoncini Garlic Butter Sauce: Melt the butter either in a microwave or on the stovetop. Stir in the minced garlic, pepperoncini brine, and chopped pepperoncinis. Set the sauce aside to allow the flavors to meld.
- Grill the Chicken: Heat a grill, grill pan, or skillet over medium-high heat. Cook the marinated chicken breasts until golden brown and cooked through, about 5-7 minutes per side depending on thickness. If available, use a meat thermometer to ensure the internal temperature reaches 160°F. Once cooked, let the chicken rest for a few minutes before slicing.
- Assemble the Dish: For a family-style presentation, spread hummus on a large serving platter. Arrange the cucumber salad in several small mounds around the platter. Place the sliced grilled chicken in the center and drizzle generously with the pepperoncini garlic butter sauce. Sprinkle crumbled feta, chopped chives, and additional salt and pepper to taste. Serve with warm pita bread for dipping and scooping.
Notes
- Marinate the chicken for at least 30 minutes to enhance flavor and tenderness. Longer marination (up to several hours) will yield even better results.
- Be gentle when seasoning the cucumber salad to prevent it from becoming watery.
- Using a meat thermometer helps avoid overcooking the chicken, ensuring juicy results.
- The pepperoncini garlic butter sauce can be prepared in advance and warmed up before serving.
- This dish pairs wonderfully with a chilled white wine or light beer for a refreshing meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
