Grilled Chicken Pepperoncini Butter
This grilled chicken features a tangy pepperoncini garlic butter sauce paired with a fresh cucumber salad for a bright and satisfying meal full of bold flavors.
Equipment
- 1 grill or grill pan for cooking the chicken
- 1 small pan to make pepperoncini garlic butter
- 1 bowl for cucumber salad
Ingredients
- 1 lb chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon coarse salt
- 6 tablespoons butter
- 1 clove garlic minced
- 1/4 cup pepperoncini brine
- 1/4 to 1/2 cup pepperoncini peppers chopped
- 1 pint cherry or grape tomatoes halved
- 1/2 cucumber chopped
- 1/4 red onion thinly sliced
- Salt and black pepper to taste
- 1 to 2 tablespoons olive oil
- 1 tablespoon vinegar red wine or white
- Fresh chives chopped (optional)
- Feta cheese optional
- Hummus optional
- Pita bread optional
Instructions
- Rub chicken breasts with olive oil, garlic powder, onion powder, paprika, and coarse salt.
- Heat grill or grill pan over medium-high heat and cook chicken for 5 to 7 minutes per side until fully cooked. Let rest.
- Melt butter in a small pan over medium heat; add minced garlic and cook for 30 seconds.
- Stir in pepperoncini brine and chopped peppers, then simmer for 2 to 3 minutes until slightly reduced.
- Combine halved tomatoes, chopped cucumber, and sliced red onion in a bowl.
- Toss salad with olive oil, vinegar, salt, and black pepper.
- Serve grilled chicken topped with pepperoncini garlic butter alongside cucumber salad and optional sides such as feta, hummus, or pita bread.
Notes
- Do not skip the pepperoncini brine to add tangy depth.
- Pound chicken slightly for even cooking.
- Add lemon juice for extra brightness.
- Store leftover chicken and sauce separately refrigerated up to 3 days.