Grilled Chicken
Juicy, spice-rubbed chicken breasts grilled to perfection, then topped with a tangy, buttery pepperoncini sauce. Served alongside a bright cherry tomato–cucumber salad and optional hummus, feta, and pita for a Mediterranean-inspired feast.
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.