It’s so much fun! Grilled marinated chicken, a quick tomato and cucumber salad, tangy chunks of feta and a tangy garlic butter pepperoncini sauce poured over it all.
Grilled marinated chicken, cucumber and tomato salad, hummus, feta and garlic butter sauce and pepperoncini. Wonderful ! This is hands down my new favorite dish!
In this article: All You Need for Pepperoncini Garlic Butter Grilled Chicken
How to make this chicken
Step 1: marinate the chicken
Paprika, onion powder, garlic powder, salt and olive oil. Leave it lying around while you prepare the other things.
Step 2: Prepare a cucumber and tomato salad
Cucumbers, tomatoes, red onion and a tiny bit of olive oil, salt and vinegar.
Step 3: Prepare the Pepperoncini Garlic Butter Sauce
Garlic, melted butter, pepperoncini brine, and some pepperoncini peppers are mixed together to make a sauce.
Step 4: Grill the chicken
I usually use a grill pan because I’m too lazy to get my grill out. But a real grill (or regular skillet) will work just fine.
Step 5: Assemble
That’s the fun part! The hummus goes first, then the tomato and cucumber salad, then the chicken and the sauce.
Finish with feta and chives!
Lindsay’s Notes
Grilled marinated chicken, tomato and cucumber salad, feta cheese, hummus and pepperoncini garlic butter sauce. OH BABY, I love this recipe!
I had the idea for this Sara Tane — came across her site randomly via Threads (okay, Threads! I’m coming with recipe inspiration!) and I immediately knew it was going to be a hit.
This marinated grilled chicken is so simple (just dry spices and olive oil) and yet so good. Honestly, I think the biggest challenge with this recipe is trying not to eat all the chicken before it gets to the plate.
And as if that weren’t enough, add some freshly grated garlic, melted butter and pepperoncini brine and you have a killer combo.
Watch How To Make This Grilled Chicken With Pepperoncini Garlic Butter
Description
It’s so much fun! Grilled marinated chicken, a quick tomato and cucumber salad, tangy chunks of feta and a tangy garlic butter pepperoncini sauce poured over it all.
Grilled chicken:
Pepperoncini Butter Sauce:
Cucumber salad:
Supplements:
- Marinate the chicken: Place the chicken, spices and olive oil in a large bowl or plastic bag. Mix until well coated; refrigerate while you prepare the other ingredients (30 minutes to several hours).
- Prepare the cucumber salad: Toss the vegetables with a small amount of salt, pepper, olive oil and vinegar. (If you add too much, it becomes watery, so use a light hand!)
- Prepare the Pepperoncini Butter Sauce: Melt the butter (I just do it in the microwave). Stir in garlic, brine and pepperoncini pieces. Put aside.
- Grill the chicken: Using a grill, broiler pan, or skillet, cook the chicken until cooked through and browned on both sides. If you have a meat thermometer, I highly recommend using it so you don’t overcook the chicken! We are looking for 160 degrees. Leave to rest for a moment, then cut into slices.
- To assemble: If you want to serve it as a family meal, arrange the hummus on a large plate. Add the cucumber salad in 3-4 small mounds around the outside of the plate. Add the chicken in the middle and drizzle with the pepperoncini butter sauce. Add the feta, chives and salt and pepper to finish. Pour into plates or dip everything with pita bread. So good!
Remarks
Garlic butter will start to congeal on standing, so I suggest reheating it just before serving (if it’s been out for a while) so it’s nice and silky, then enjoying it while butter and chicken are still warm. for a better mouthfeel! *textured nerd smile*
Nutrition information does not include extras.
For tips on how to cook chicken, see our guide here!
- Preparation time: 20 minutes
- Cooking time: 15 minutes
- Category: Dinner
- Method: Grill
- Kitchen: Mediterranean inspired
Keywords: pepperoncini chicken, grilled chicken, garlic butter pepperoncini sauce
Frequently Asked Questions About Grilled Chicken with Pepperoncini Garlic Butter
Shrimp would be awesome!
As written, the recipe will serve as a family platter! It’s a wonderfully beautiful thing to put on a table for a group meal. I put scoops of everything on individual plates and we dip bread in it and eat it with forks. For individual servings, I would do the same, but just put it on a plate with amounts for one person.
For me, it’s a complete meal! Vegetables, protein, carbohydrates, fiber and FLAVOR! But if you wanted to add something else on the table to complete the whole thing even more, this bistro salad it would be great with all the fresh herbs in there! Yum. And of course the simple green salad never fails me. We do it every week!
The chicken will keep for 2-3 days in the refrigerator. If you’re making this for meal prep, I suggest storing each item separately until ready to serve so it doesn’t all get soggy in the hummus.
Yes! I think the cauliflower would be delicious – just coat the cauliflower florets with the same spices that are written here and roast them at 425 for about 20 minutes.
This recipe is naturally gluten-free! To make this dairy-free dish, omit the feta cheese and use vegan butter.
