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Grilled Chicken with Pepperoncini Garlic Butter and Fresh Cucumber Salad Recipe

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4.3 from 62 reviews

A vibrant and flavorful recipe featuring grilled chicken breasts marinated with garlic, paprika, and onion powders, served with a zesty pepperoncini garlic butter sauce and accompanied by a refreshing cucumber salad. This dish is layered with fresh cherry tomatoes, red onion, and feta, perfect for a wholesome family-style meal enjoyed with pita bread and hummus.

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

For Serving

  • Chives, 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. Mix well to coat the chicken evenly. Place in the fridge for at least 30 minutes or up to several hours to marinade and develop flavor.
  2. Prepare the Cucumber Salad: In a bowl, toss the halved cherry tomatoes, chopped cucumber, and minced or thinly sliced red onion with a light sprinkle of salt, pepper, olive oil, and vinegar. Use a light hand to avoid making the salad watery.
  3. Make the Pepperoncini Butter Sauce: Melt the butter in a microwave-safe dish or on the stovetop. Stir in the minced garlic, pepperoncini brine, and chopped pepperoncinis. Set this flavorful butter sauce aside to infuse.
  4. Grill the Chicken: Heat a grill, grill pan, or skillet over medium-high heat. Cook the marinated chicken breasts until they are golden brown on both sides and cooked through, aiming for an internal temperature of 160°F (71°C). Remove from heat and let the chicken rest momentarily before slicing.
  5. Assemble and Serve: For a family-style presentation, spread hummus on a large platter. Place 3-4 small mounds of the cucumber salad around the edges. Arrange the sliced grilled chicken in the center and drizzle generously with the pepperoncini garlic butter sauce. Garnish with crumbled feta, chopped chives, and a sprinkle of salt and pepper. Serve with pita bread for dipping or scooping. Enjoy!

Notes

  • Marinating chicken for several hours enhances flavors but 30 minutes is sufficient for a quick prep.
  • Adjust the quantity of pepperoncinis in the butter sauce based on your desired spice level.
  • Use a meat thermometer to ensure the chicken is cooked properly and remains juicy.
  • Lightly dress the cucumber salad to prevent excess moisture and sogginess.
  • This dish pairs well with pita and hummus, making it a complete and satisfying meal.

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