Description
Grilled chicken with pepperoncini garlic butter delivers zesty comfort straight from the grill. Tangy pepperoncini and rich garlic butter create a mouthwatering twist that’ll make your next dinner seriously delicious.
Ingredients
Scale
Main Proteins:
- 1 lb chicken breasts
- 1 clove garlic
Seasonings and Spices:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon coarse kosher salt
Supporting Ingredients:
- 1 tablespoon olive oil
- 6 tablespoons butter
- ¼ cup pepperoncini brine
- ¼ to ½ cup pepperoncinis
- 1 pint cherry or grape tomatoes
- ½ cucumber
- ¼ red onion
- Salt
- Pepper
- Olive oil
- Vinegar
Optional Extras:
- Chives
- Crumbled feta
- Hummus
- Pita bread
Instructions
- Mix 1 teaspoon each of garlic powder, onion powder, paprika, and kosher salt with 1 tablespoon olive oil in a large bowl. Massage the mixture thoroughly into 1 lb. chicken breasts, ensuring complete coverage.
- Refrigerate the seasoned chicken for 30 minutes to develop deeper flavor intensity. Remove from refrigerator 10 minutes before grilling to reach room temperature.
- Preheat grill to medium heat, targeting 400°F. Clean and lightly oil grill grates to prevent sticking.
- Place chicken breasts on hot grill, cooking 4-5 minutes per side. Ensure internal temperature reaches 160°F using a meat thermometer for safe consumption.
- While chicken grills, prepare pepperoncini butter by melting 6 tablespoons butter. Stir in 1 minced garlic clove, ¼ cup pepperoncini brine, and ¼ to ½ cup chopped pepperoncinis.
- Remove chicken from grill and let rest 5 minutes to redistribute internal juices. This prevents moisture loss when slicing.
- Combine 1 pint halved cherry tomatoes, ½ chopped cucumber, and ¼ thinly sliced red onion. Dress with olive oil, vinegar, salt, and pepper to taste.
- Slice chicken and drizzle generously with prepared pepperoncini butter sauce. Serve alongside fresh cucumber salad.
Notes
- Let the chicken marinate longer for deeper flavor, but keep it under 8 hours to prevent breaking down the meat’s texture.
- Drain excess marinade before grilling to help chicken develop a nice golden-brown crust and prevent steaming.
- When making the pepperoncini butter sauce, adjust the brine amount based on your heat tolerance for a more or less spicy result.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 160°F without overcooking and drying out the meat.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 337 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 85 mg