Grilled Chicken with Pepperoncini Garlic Butter

 

Ingredients:

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, to taste
• Olive oil and vinegar, to taste

Extras:

• Chives
• Feta
• Hummus
• Pita Bread

Instructions:

1. Marinate the Chicken: In a large bowl or plastic bag, combine chicken, spices, and olive oil. Mix until well-coated. Refrigerate for 30 minutes to several hours.

2. Make the Cucumber Salad: Toss tomatoes, cucumber, and red onion with a small amount of salt, pepper, olive oil, and vinegar. Avoid over-dressing to prevent excess water.

3. Prepare the Pepperoncini Butter Sauce: Melt butter (microwave works well). Stir in garlic, pepperoncini brine, and chopped pepperoncinis. Set aside.

4. Grill the Chicken: Grill chicken using a grill, grill pan, or skillet until cooked through and golden brown on both sides. Ideal internal temperature is 160°F. Let the chicken rest briefly before slicing.

5. Assemble the Dish: For a family-style presentation, spread hummus on a large platter. Arrange cucumber salad in small mounds around the platter. Place chicken in the center and drizzle with pepperoncini butter sauce. Garnish with feta, chives, and additional salt and pepper as desired. Serve with pita bread for dipping.

Notes:

• The garlic butter may congeal as it sits; reheat briefly before serving for a smooth texture.
• Enjoy the dish while warm for the best flavor and texture.