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Grilled Chicken with Pepperoncini Garlic Butter and Fresh Salad Recipe

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4 from 20 reviews

Delicious grilled chicken breasts marinated with a blend of spices and olive oil, served with a refreshing cucumber salad and a zesty pepperoncini garlic butter sauce. This flavorful meal is perfect for a quick and easy dinner, combining tender, juicy chicken with fresh vegetables and tangy accents like feta and chives.

Ingredients

Chicken and 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

  • 1/2 cucumber, chopped
  • 1 pint cherry or grape tomatoes, halved
  • 1/4 red onion, minced or thinly sliced
  • Salt and pepper, to taste
  • Olive oil, to taste
  • Vinegar, to taste

To Serve

  • Chives, chopped, for garnish
  • Feta cheese, for garnish
  • Hummus
  • Pita bread

Instructions

  1. Marinate the Chicken: In a large bowl or plastic bag, combine the chicken breasts with garlic powder, onion powder, paprika, coarse kosher salt, and olive oil. Toss or mix until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to several hours, to allow the flavors to infuse.
  2. Prepare the Cucumber Salad: In a mixing bowl, combine chopped cucumber, halved cherry or grape tomatoes, and minced or thinly sliced red onion. Season lightly with salt and pepper, then drizzle with olive oil and vinegar. Toss gently, being careful not to add too much liquid to avoid a watery salad.
  3. Make the Pepperoncini Garlic Butter Sauce: Melt the butter using a microwave or stovetop. Stir in the minced garlic, pepperoncini brine, and chopped pepperoncinis until well combined. Set the sauce aside while you grill the chicken.
  4. Grill the Chicken: Preheat your grill, grill pan, or skillet over medium-high heat. Cook the marinated chicken breasts until golden brown and fully cooked through, about 5-7 minutes per side depending on thickness. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). Remove from heat and let the chicken rest for a few minutes before slicing.
  5. Assemble and Serve: Arrange hummus on a large serving platter. Place small mounds of cucumber salad around the edge. Slice the grilled chicken and place it in the center of the platter. Drizzle generously with the pepperoncini garlic butter sauce. Garnish with crumbled feta cheese, chopped chives, and additional salt and pepper to taste. Serve alongside warm pita bread for a delicious, communal meal.

Notes

  • Marinating the chicken for longer enhances flavor and tenderness, but a minimum of 30 minutes is sufficient.
  • Use a meat thermometer to avoid overcooking the chicken, ensuring juiciness.
  • Adjust the quantity of pepperoncinis based on your preferred level of heat and tanginess.
  • For a low-carb option, omit the pita bread when serving.
  • Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://justsosavory.com/grilled-chicken-with-pepperoncini-garlic-butter-and-fresh-salad-recipe/