Ingredients
For the 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
For the Pepperoncini Garlic Butter Sauce
- 6 tablespoons butter
- 1 clove garlic, minced
- 1/4 cup pepperoncini brine
- 1/4 to 1/2 cup pepperoncinis, chopped
For the 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
To Serve
- Chives, chopped
- Feta cheese, crumbled
- Hummus
- Pita bread
Instructions
- 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 or toss well until the chicken is evenly coated with the spices and oil. Cover and refrigerate for at least 30 minutes, or up to several hours, to enhance the flavor.
- Make the Cucumber Salad: In a medium bowl, combine chopped cucumber, halved cherry tomatoes, and minced or thinly sliced red onion. Lightly season with salt and pepper, and drizzle with olive oil and vinegar sparingly to avoid excess liquid. Toss gently to combine and set aside.
- Make the Pepperoncini Butter Sauce: Melt the butter in a microwave-safe container or on the stovetop. Stir in the minced garlic, pepperoncini brine, and chopped pepperoncinis. Mix well and set the sauce aside to let the flavors meld.
- Grill the Chicken: Heat a grill, grill pan, or skillet over medium-high heat. Cook the marinated chicken breasts until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). Let the chicken rest for a few minutes, then slice it.
- Assemble the Dish: To serve family-style, spread a layer of hummus on a large platter. Arrange small mounds of cucumber salad around the edges. Place the sliced grilled chicken in the center and drizzle generously with the pepperoncini garlic butter sauce. Sprinkle crumbled feta cheese and chopped chives over the top, and add salt and pepper to taste. Serve with warm pita bread for dipping or scooping.
Notes
- Marinating the chicken for at least 30 minutes enhances the flavor, but it can be refrigerated for several hours or overnight for even better results.
- Adjust the amount of pepperoncini brine and chopped pepperoncinis in the butter sauce to your preferred level of tanginess and spice.
- Use a meat thermometer to avoid overcooking the chicken; aim for 160°F internal temperature for juicy and safe poultry.
- The cucumber salad can be prepared ahead of time but is best served fresh to maintain crispness.
- This recipe pairs beautifully with warm pita bread, but you can substitute with naan or flatbread if preferred.
- Prep Time: 10 minutes plus 30 minutes marinating
- Cook Time: 15 minutes
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: American Mediterranean Fusion
