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.