Empty My Fridge
Grilled Chicken with Pepperoncini Garlic Butter
Ingredientes
- Garlic powder1 colher de chá
- Onion powder1 colher de chá
- Paprika1 colher de chá
- Salt1 colher de chá
- Chicken breast1 lb
- Olive oil1 colher de sopa
- Butter6 colheres de sopa
- Garlic · minced1 dente
- Pepperoncini · chopped¼ xícara + ¼–½ xícara
- Cherry tomato · halved1
- Cucumber · chopped
- Red onion · minced thinly sliced1
- Pepper · olive oil, vinegar
- Chive
- Queijo feta
- Hummus
- Bread
Modo de preparo
- 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.
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