This Grilled Chicken with Pepperoncini Butter Sauce is the kind of weeknight dinner that feels extra-special but comes together fast.
Juicy, spiced chicken paired with a tangy pepperoncini butter and a fresh cucumber tomato salad — it’s fresh, bold, and wildly satisfying.
Why You’ll Love This Recipe
Quick and flavorful – Ready in under 45 minutes, bursting with bright, bold tastes.
Flexible meal – Serve as a platter, bowl, or wrap with pita.
Great for grilling season – Works on a pan, grill, or cast iron.
Balanced and light – Juicy protein, fresh veggies, and just enough butter.
Ingredient Highlights
Chicken Breast – Lean, tender, and soaks up flavor beautifully.
Garlic, Onion Powder & Paprika – A classic spice trio that brings depth to grilled meat.
Pepperoncinis + Brine – Bright, zippy heat that balances the richness of butter.
Butter – Melted into the brine to make the silkiest, tangiest drizzle.
Cucumber Tomato Salad – Crisp and juicy, balances the bold flavors perfectly.
Tips Before You Start
Don’t skip the rest time – Let chicken sit after cooking for juicier slices.
Use a thermometer – Chicken is perfectly done at 160°F, don’t overcook.
Go light on the vinegar – The salad should be fresh, not soggy.
Brine magic – The pepperoncini brine adds zing to the butter sauce — don’t skip it!
How to Make Grilled Chicken with Pepperoncini Butter
Step 1: Marinate the Chicken
In a bowl or zip-top bag, combine chicken with garlic powder, onion powder, paprika, salt, and olive oil.
Mix to coat well and refrigerate for at least 30 minutes (or up to a few hours).
Step 2: Make the Salad
Toss halved tomatoes, chopped cucumber, and thinly sliced red onion with a small splash of olive oil, vinegar, salt, and pepper. Set aside.
Step 3: Make the Pepperoncini Butter
Melt the butter (microwave is fine).
Stir in minced garlic, pepperoncini brine, and chopped pepperoncinis. Set aside.
Step 4: Grill the Chicken
Grill chicken on a grill pan or skillet over medium-high heat until golden and cooked through (internal temp 160°F).
Let rest 5 minutes, then slice.
Step 5: Assemble
Spread hummus on a large platter.
Mound salad around the edges, add sliced grilled chicken in the center, and drizzle with pepperoncini butter sauce.
Finish with feta, chopped chives, and extra salt & pepper if desired.
What to Serve It With
Pita or flatbread for dipping and scooping
Hummus or tzatziki as a creamy base
Lemon wedges for brightness
Chickpea salad for extra protein
Variations / Substitutions
Use chicken thighs for a richer flavor
Swap pepperoncini with banana peppers or pickled jalapeños
Add chopped olives to the salad for briny depth
Use plant-based butter to make the sauce dairy-free
Make it a wrap – stuff everything into warm pitas for a handheld meal
Storage & Reheating
Fridge: Store chicken, sauce, and salad separately for up to 3 days.
Reheat: Gently warm chicken in a skillet or microwave. Do not microwave the salad.
Make ahead: Marinate chicken and prep salad up to a day ahead.
FAQs
Can I use chicken thighs?
Absolutely! Adjust cook time slightly for thicker pieces.
Is the pepperoncini sauce spicy?
It’s tangy with mild heat – not overpowering at all.
Can I make this dairy-free?
Use vegan butter or olive oil for the sauce and skip feta.
Can I meal prep this?
Yes! Grill the chicken and store the salad/sauce separately for easy assembly.
Can I use jarred garlic instead of fresh?
Yes, though fresh adds the best aroma.
What if I don’t have brine?
Sub with lemon juice, though the unique tang of pepperoncini brine is best.
How to make it vegetarian?
Use grilled halloumi or tofu in place of chicken.
Final Thoughts
This Grilled Chicken with Pepperoncini Butter is my go-to when I want something flavorful, satisfying, and fuss-free.
The spice-rubbed chicken, creamy sauce, and fresh salad come together in the most delicious way — perfect for a sunny dinner on the patio or a weeknight meal that feels like a treat.
Grilled Chicken
Ingredients
For the Chicken:
- 1 lb chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp coarse kosher salt
- 1 tbsp olive oil
For the Pepperoncini Butter Sauce:
- 6 tbsp butter
- 1 clove garlic minced
- 1/4 cup pepperoncini brine
- 1/4 to 1/2 cup pepperoncinis chopped
For the Salad:
- 1 pint cherry or grape tomatoes halved
- 1/2 cucumber chopped
- 1/4 red onion thinly sliced or minced
- Salt and pepper to taste
- Olive oil and vinegar to taste
Optional Toppings:
- Hummus
- Crumbled feta
- Chopped chives
- Fresh pita or flatbread
Instructions
- In a bowl or zip-top bag, mix chicken, garlic powder, onion powder, paprika, salt, and olive oil.
- Marinate for at least 30 minutes.
- Toss tomatoes, cucumber, and red onion with olive oil, vinegar, salt, and pepper to make the salad. Set aside.
- Melt butter, then stir in garlic, pepperoncini brine, and chopped pepperoncinis. Set aside.
- Grill chicken over medium-high heat until cooked through (160°F). Let rest, then slice.
- See full steps with tips & photos → https://mischacrossing.com/grilled-chicken/
Notes
- Spice Level: Use fewer pepperoncinis (or omit the chopped peppers) for a milder sauce.
- Make-Ahead: Marinate the chicken and prepare the salad up to 2 hours ahead; grill and assemble just before serving.
- Vegan Option: Swap chicken for tofu steaks and use vegan butter. Omit feta.
