Empty My Fridge
Grilled Chicken with Pepperoncini Garlic Butter
Ingredientes
- Garlic powder1 cdta.
- Onion powder1 cdta.
- Pimentón1 cdta.
- Salt1 cdta.
- Chicken breast1 lb
- Olive oil1 cda.
- Butter6 cdas.
- Garlic · minced1 diente
- Pepperoncini · chopped¼ tazas + ¼–½ tazas
- Cherry tomato · halved1
- Cucumber · chopped
- Red onion · minced thinly sliced1
- Pepper · olive oil, vinegar
- Chive
- Queso feta
- Hummus
- Bread
Preparación
- Put the chicken, garlic powder, onion powder, paprika, kosher salt and olive oil in a large bowl or bag, mix to coat, and refrigerate for 30 minutes to several hours.
- Lightly season the chopped vegetables with salt, pepper, olive oil and vinegar, using only a little so they don't get watery.
- Melt the butter, then stir in the minced garlic, pepperoncini brine and chopped pepperoncinis. Set aside.
- Grill, grill-pan or skillet-cook the chicken until cooked through and golden on both sides; it is done at 160°F. Rest briefly, then slice.
- Spread hummus on a large platter, arrange the cucumber salad in 3-4 mounds around the edge, place the chicken in the middle and drizzle with the pepperoncini butter. Finish with feta, chives, salt and pepper. Serve with pita bread.
Resumido del vídeo de Pinch of Yum. Míralo para los detalles.
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