This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.
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This might be one of the BEST summer recipes going. Just the right touch of chicken to augment the hummus and salad. Need to make sure the tomatoes are ripe (we have a local farmer with the best). This is not the last time I make this.
Joe
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Grilled marinated chicken, cucumber tomato salad, hummus, feta, and a pepperoncini garlic butter sauce. What a showstopper! This is hands-down my new favorite meal!
In This Post: Everything You Need For Grilled Chicken with Pepperoncini Garlic Butter
- Take Me To The Recipe
- How To Make This Chicken
- Lindsay’s Notes
- Watch How to Make This Recipe
- FAQs
- Reviews
How To Make This Chicken
Step 1: Marinate the Chicken
Paprika, onion powder, garlic powder, salt, and olive oil. Let it hang out while you prep the other stuff.
Step 2: Make a Cucumber Tomato Salad
Cucumbers, tomatoes, red onion, and a tiny bit of olive oil, salt, and vinegar.
Step 3: Make Pepperoncini Garlic Butter Sauce
Garlic, melted butter, pepperoncini brine, and some pepperoncini peppers get mixed up 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 an actual grill (or a regular skillet) will work perfectly.
Step 5: Assemble
This is the fun part! Hummus goes first, then tomato cucumber salad, then chicken and sauce.
Finish it off with feta and chives!
Lindsay’s Notes
Grilled marinated chicken, tomato cucumber salad, feta, hummus, and a pepperoncini garlic butter sauce. OH BABY, I love this recipe!
I got the idea for this from Sara Tane – got to her site randomly via Threads (okay Threads! coming in clutch with recipe inspo!) and immediately knew it was going to be a banger.
This particular grilled marinated chicken is so simple (just dry spices and olive oil) and yet somehow so good. I honestly think the biggest challenge of this recipe is trying not to eat all of the chicken before it makes its way onto the plate.
And as if that wasn’t enough, get it all laced up with some freshly grated garlic, melted butter, and pepperoncini brine and you’ve got one killer combo.
Watch How To Make This Grilled Chicken with Pepperoncini Garlic Butter
Grilled Chicken with Pepperoncini Garlic Butter
- Author: Lindsay, inspired by a Sara Tane recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.
Ingredients
Units Scale
Grilled Chicken:
- 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 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
- a quarter of a red onion, minced or thinly sliced
- salt and pepper, olive oil, vinegar
Extras:
- Chives
- Feta
- Hummus
- Pita Bread
Instructions
- Marinate the Chicken: Place the chicken, spices, and olive oil together in a large bowl or plastic bag. Mix until well-coated; set aside in the fridge while you prep the other elements (30 minutes up to several hours).
- Make the Cucumber Salad:Toss veggies with a small amount of salt, pepper, olive oil, and vinegar. (If you add too much it becomes watery, so use a light hand!)
- Make the Pepperoncini Butter Sauce:Melt the butter (I just do this in the microwave). Stir in the garlic, brine, and pepperoncini pieces. Set aside.
- Grill the Chicken: Using a grill, grill pan, or skillet, cook the chicken until cooked through and golden brown on both sides. If you have a meat thermometer, I highly recommend using it so you don’t overcook the chicken! We’re looking for 160 degrees. Let it rest for a moment, then cut into slices.
- Assemble:If you want to serve it as a family-style meal – layer the hummus on a large platter. Add the cucumber salad in 3-4 little mounds around the outside of the plate. Add the chicken right in the middle and drizzle with the pepperoncini butter sauce. Add feta, chives, and s&p to finish. Scoop onto plates or dip into the whole thing with pita bread. SO good!
Notes
The garlic butter will start to congeal as it rests, so I would suggest warming that right before serving (if it’s been sitting out for a while) so it’s nice and silky, and then enjoying the whole thing while the butter and chicken are still warm for best mouthfeel! *texture nerd smile*
Nutrition facts do not include extras.
For tips on how to cook chicken, see our guide here!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grill
- Cuisine: Mediterranean-Inspired
Keywords: pepperoncini chicken, grilled chicken, garlic butter pepperoncini sauce
Frequently Asked Questions For Grilled Chicken with Pepperoncini Garlic Butter
What can I use instead of chicken?
Shrimp would be awesome!
How do you serve this?
As written, the recipe will serve like a family-style platter! It is a gloriously beautiful thing to set down on a table for a group meal. I put scoops of everything on individual plates and we dip into it with bread and eat it with forks. For individual servings, I would do the same thing, but just layer it onto a plate with amounts for one person.
What else would you serve with this?
To me, this is a complete meal! Veggies, protein, carbs, fiber, and FLAVOR! But if you wanted to throw something else on the table to round it out even more, this bistro salad would be amazing with all the fresh herbs in there! Yum. And of course, the simple green salad never fails me. We make it weekly!
How long do the leftovers last?
The chicken will last for 2-3 days in the fridge. If you’re making this for meal prep, I would suggest storing each element separately until just before serving so it doesn’t all get soggy in the hummus.
Can you make this vegetarian / meatless?
Yes! I think cauliflower would be delicious – just coat the cauliflower florets with the same spices that are written here and roast at 425 for 20 minutes or so.
How do you make this gluten-free and/or dairy-free?
This recipe is naturally gluten-free! To make this dairy free, omit the feta cheese and use vegan butter.
