Grilled Chicken with Pepperoncini Garlic Butter

• garlic powder↗1 teaspoon
• onion powder↗1 teaspoon
• paprika↗1 teaspoon
• coarse kosher salt↗1 teaspoon
• . chicken breasts↗1 lb
• olive oil↗1 tablespoon
• butter↗6 tablespoon
• clove garlic, minced↗1
• pepperoncini brine0.25 cup
• to 1/2 cup pepperoncinis, chopped0.25 cup
• pint cherry or grape tomatoes, halved↗1 pint
• half a cucumber, chopped0.5
• a quarter of a red onion, minced or thinly sliced
• salt and pepper, olive oil, vinegar
• Chives
• Feta↗
• Hummus
• Pita Bread↗

Step-by-step instructions

1. 1

   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).

2. 2

   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!)

3. 3

   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.

4. 4

   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.

5. 5

   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!