Grilled Chicken with Pepperoncini Garlic Butter
Big Flavor, Easy Dinner—Grilled Chicken Like You’ve Never Had Before!
Juicy grilled chicken, a zingy cucumber salad, and a rich, garlicky pepperoncini butter sauce—this dish is fast, bold, and ridiculously delicious. It’s the kind of meal that looks impressive but takes just 35 minutes to throw together. Perfect for a weeknight win or a weekend Mediterranean-inspired feast, all you need is some pita, feta, and hummus to turn it into a next-level meal. Trust me, once you drizzle that golden butter sauce over everything, you’ll be hooked.
Grilled Chicken with Pepperoncini Garlic Butter
A bold and flavorful dish featuring juicy grilled chicken, a refreshing cucumber salad, and a tangy pepperoncini garlic butter sauce. Serve with hummus, feta, and warm pita for the perfect Mediterranean-inspired meal!
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Servings: 4
Calories: 387kcal
Ingredients
For the Grilled Chicken:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp coarse kosher salt
- 1 lb. chicken breasts
- 1 tbsp olive oil
For the Pepperoncini Garlic Butter Sauce:
- 6 tbsp butter
- 1 clove garlic, minced
- ¼ cup 1/4 cup pepperoncini brine
- ¼ – ½ cup pepperoncinis, chopped
For the Cucumber Salad:
- 1 pint cherry or grape tomatoes, halved
- ½ cucumber, chopped
- ¼ red onion, minced or thinly sliced
- Salt and pepper, to taste
- Olive oil and vinegar, to taste
Extras for Serving:
- Chopped chives
- Crumbled feta cheese
- Hummus
- Pita bread
Instructions
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Marinate the Chicken:In a large bowl or resealable plastic bag, combine chicken breasts with garlic powder, onion powder, paprika, salt, and olive oil. Toss until well coated. Let marinate in the refrigerator for at least 30 minutes or up to several hours.
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Prepare the Cucumber Salad:In a bowl, combine the tomatoes, cucumber, and red onion. Drizzle lightly with olive oil and vinegar, then season with salt and pepper. Toss gently and set aside.
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Make the Pepperoncini Garlic Butter:Melt butter in the microwave or on the stovetop. Stir in minced garlic, pepperoncini brine, and chopped pepperoncinis. Set aside.
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Grill the Chicken:Preheat a grill, grill pan, or skillet over medium heat. Cook the chicken for about 5-7 minutes per side, or until golden brown and the internal temperature reaches 160°F. Let rest for a few minutes, then slice.
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Assemble and Serve:For a stunning presentation, spread hummus on a large serving platter. Arrange the cucumber salad in small mounds around the plate. Place the sliced chicken in the center, then drizzle generously with the pepperoncini garlic butter sauce. Garnish with crumbled feta, chives, and additional salt and pepper to taste.Serve immediately with warm pita bread for dipping. Enjoy!
Nutrition
Calories: 387kcal | Carbohydrates: 8g | Protein: 28g | Fat: 28g | Cholesterol: 130mg | Sodium: 1136mg | Potassium: 672mg | Fiber: 3g | Sugar: 4g | Iron: 2mg
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Tips & Notes:
- The garlic butter sauce may thicken as it cools. If needed, reheat just before serving to keep it smooth and velvety.
- Using a meat thermometer ensures perfectly cooked chicken—aim for 160°F before resting.
- Nutrition facts do not include optional extras.
