There’s something magical about the combination of tangy, spicy pepperoncini peppers and rich, creamy garlic butter that transforms ordinary grilled chicken into something extraordinary. As someone who’s tested hundreds of chicken recipes over the years, I can confidently say that this Grilled Chicken with Pepperoncini Garlic Butter stands among my absolute favorites for weeknight dinners and weekend entertaining alike.
The first time I made this dish, it was for an impromptu backyard gathering with neighbors. What started as a simple dinner plan turned into a recipe everyone requested before leaving. The chicken emerges from the grill juicy and tender, but it’s the pepperoncini-infused compound butter that melts gloriously over the hot meat that makes this dish truly memorable.
Today, I’m sharing all my tips and techniques for creating this flavor-packed meal that’s impressive enough for company but simple enough for busy weeknights. The best part? You’ll need just a handful of ingredients to create something that tastes like it came from your favorite upscale restaurant.
What Makes This Recipe Special
This isn’t just another grilled chicken recipe. What sets this dish apart is the ingenious combination of tender, perfectly grilled chicken and a compound butter that’s bursting with tangy, garlicky flavor. The butter melts slowly over the hot chicken, creating a sauce that infuses every bite with richness and complexity.
The pepperoncini peppers add a mild heat and bright acidity that cuts through the richness of the butter, while fresh garlic provides a savory backbone. A squeeze of lemon brightens everything, and fresh herbs add color and aromatic complexity.
Ingredients You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
For the Pepperoncini Garlic Butter:
- 8 tablespoons (1 stick) unsalted butter, softened to room temperature
- 1/4 cup finely chopped pepperoncini peppers (about 6-8 peppers)
- 2 tablespoons pepperoncini brine
- 3 garlic cloves, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
- 1/2 teaspoon kosher salt
For Serving:
- Extra chopped fresh herbs (parsley, chives, or basil)
- Lemon wedges
- Additional sliced pepperoncini peppers
Essential Equipment
Before diving into the preparation, gather these tools to ensure smooth cooking:
- Grill (gas or charcoal) or grill pan
- Meat thermometer
- Small mixing bowl
- Plastic wrap
- Sharp chef’s knife
- Cutting board
- Tongs
- Aluminum foil (for resting the chicken)
Preparing the Perfect Pepperoncini Garlic Butter
The key to this recipe’s success lies in the pepperoncini garlic butter. This compound butter can be made ahead of time, which makes dinner preparation much faster when you’re ready to cook.
- Ensure your butter is properly softened but not melted. It should be pliable enough to mix ingredients in but firm enough to hold its shape.
- In a small mixing bowl, combine the softened butter, chopped pepperoncini peppers, pepperoncini brine, minced garlic, chopped parsley, chopped chives, lemon zest, red pepper flakes (if using), and salt.
- Use a fork to thoroughly mix all ingredients, making sure the peppers and herbs are evenly distributed throughout the butter.
- Transfer the compound butter onto a sheet of plastic wrap and shape it into a log about 1.5 inches in diameter.
- Roll it tightly in the plastic wrap, twisting the ends to secure.
- Refrigerate for at least 1 hour to firm up. This butter can be made up to 3 days in advance and kept refrigerated, or frozen for up to 1 month.
Preparing the Chicken
The foundation of this dish is properly prepared chicken. Follow these steps for tender, juicy results:
- Remove chicken breasts from the refrigerator 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
- If the chicken breasts are uneven in thickness, place them between two sheets of plastic wrap and gently pound the thicker parts with a meat mallet or heavy skillet until they’re an even thickness of about 3/4 inch.
- Pat the chicken breasts dry with paper towels. This is crucial for good browning on the grill.
- Drizzle the chicken with olive oil and rub it on both sides to coat evenly.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, and dried oregano.
- Sprinkle the seasoning mix evenly over both sides of the chicken breasts, pressing gently to adhere.
Grilling to Perfection
Achieving perfectly grilled chicken requires attention to temperature and timing:
- Preheat your grill to medium-high heat (around 375-425°F). Clean and oil the grates well to prevent sticking.
- Place the seasoned chicken breasts on the preheated grill and cook for 5-7 minutes on the first side, until grill marks appear and the chicken releases easily from the grates.
- Flip the chicken and continue grilling for another 5-7 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
- If using a grill pan indoors, follow the same timing but ensure proper ventilation in your kitchen.
- Once the chicken reaches 165°F, remove it from the grill and transfer to a clean plate or cutting board.
- Immediately place a 1/2-inch thick slice of the pepperoncini garlic butter on top of each hot chicken breast. The residual heat will begin to melt the butter, creating a luscious sauce.
- Allow the chicken to rest for 5 minutes, tented loosely with aluminum foil, which allows the juices to redistribute and the butter to melt further.
Serving Suggestions
This versatile chicken dish pairs beautifully with numerous sides. Here are my favorite accompaniments:
- Roasted garlic mashed potatoes to soak up the flavorful butter sauce
- A simple green salad with a light vinaigrette
- Grilled asparagus or zucchini
- Crusty artisan bread for mopping up the delicious butter
- Mediterranean orzo pasta salad
- Steamed rice with fresh herbs
- Roasted Mediterranean vegetables
- Crispy smashed potatoes with herbs
For a complete meal, I typically serve this chicken with a vegetable side and a starch. The pepperoncini butter that drips onto the plate creates an instant sauce that enhances everything it touches.
Make-Ahead and Storage Tips
This recipe lends itself beautifully to meal prep and leftovers:
Prep Components Ahead:
- The pepperoncini garlic butter can be made up to 3 days ahead and stored in the refrigerator.
- Chicken can be seasoned up to 8 hours ahead and kept covered in the refrigerator.
- If making for a party, grill the chicken just before guests arrive, then keep warm in a 200°F oven until ready to serve with the butter.
Storing Leftovers:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a 300°F oven, covered with foil, until warmed through (about 15 minutes).
- Add a fresh slice of the compound butter to leftover chicken when reheating for the best flavor.
Freezing:
- Freeze extra pepperoncini butter for up to 3 months, tightly wrapped.
- Cooked chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information
For those watching their macros or calories, here’s the approximate nutritional profile per serving (one chicken breast with butter):
| Nutrient | Amount |
|---|---|
| Calories | 425 |
| Protein | 38g |
| Fat | 28g |
| Saturated Fat | 14g |
| Carbohydrates | 3g |
| Fiber | 0.5g |
| Sodium | 920mg |
| Potassium | 520mg |
| Calcium | 42mg |
| Iron | 1.8mg |
Note: Values are approximate and may vary based on specific ingredients and portion sizes.
Variations to Try
One of the joys of this recipe is how adaptable it is. Here are some delicious variations:
Different Proteins:
- Try the same preparation with boneless pork chops (cook to 145°F)
- Use salmon fillets instead of chicken (reduce cooking time to about 4 minutes per side)
- Substitute boneless chicken thighs for a richer flavor
Butter Variations:
- Swap pepperoncini for pickled jalapeños for a spicier kick
- Add 2 tablespoons of finely grated Parmesan cheese to the butter
- Mix in 1 teaspoon of smoked paprika for a smoky flavor profile
- Use roasted garlic instead of raw for a mellower, sweeter garlic taste
- Add 1 tablespoon of sun-dried tomatoes for a Mediterranean twist
Troubleshooting Common Issues
Even experienced cooks encounter challenges. Here’s how to handle potential issues:
Dry Chicken:
- Use a meat thermometer to avoid overcooking
- Consider brining the chicken for 30 minutes before cooking (in a solution of 1/4 cup kosher salt to 4 cups water)
- Remove chicken from the grill when it reaches 160°F, as it will continue cooking to 165°F while resting
Butter Not Melting Properly:
- Make sure to place the butter on the chicken immediately after removing it from the grill
- Slice the butter thin enough to melt easily (about 1/2 inch thick)
- If necessary, place the chicken with butter under the broiler for 30 seconds to encourage melting
Flare-Ups While Grilling:
- Trim excess fat from chicken before grilling
- Move chicken to a cooler part of the grill if flare-ups occur
- Use a two-zone fire (hot and cool sides) for more control
Too Salty:
- Reduce the amount of kosher salt in the seasoning
- Consider using unsalted butter in the compound butter if you’re sensitive to salt
- The pepperoncini brine adds salt, so adjust accordingly
Chef’s Tips for the Best Results
After making this recipe countless times, I’ve discovered these professional tips:
- Quality matters: Use high-quality butter (European-style with higher fat content if possible) for the richest flavor.
- Temperature control: Bringing chicken to room temperature before grilling ensures even cooking.
- Don’t rush: Allow the compound butter to properly chill before slicing for clean, neat portions.
- Fresh herbs make a difference: While dried herbs work in a pinch, fresh herbs in the butter provide brighter flavor and better appearance.
- Save some butter: Reserve a few slices of the compound butter to serve at the table, allowing diners to add more if desired.
- Let it rest: The 5-minute rest period after grilling is non-negotiable for juicy results.
- Presentation: For a restaurant-quality presentation, slice the chicken on a bias before serving, with the melted butter sauce drizzled over the top.
Frequently Asked Questions
Can I use bone-in chicken instead of boneless? Yes, you can use bone-in chicken breasts or thighs, but you’ll need to adjust the cooking time. Bone-in pieces typically take 10-15 minutes per side, depending on size. Always cook to an internal temperature of 165°F.
What if I don’t have a grill? No problem! You can use a grill pan on the stovetop over medium-high heat, following the same cooking times. Alternatively, sear the chicken in an oven-safe skillet, then finish in a 375°F oven until cooked through.
Can I make this recipe dairy-free? Yes, you can substitute a plant-based butter for the dairy butter. The flavor will be slightly different but still delicious. Make sure to choose an unsalted variety and adjust seasoning accordingly.
How spicy is this dish? Pepperoncini peppers are quite mild on the heat scale, providing more tanginess than spiciness. If you’re concerned about heat, you can reduce the amount of peppers and omit the red pepper flakes. For more heat, add a chopped jalapeño to the butter mixture.
Can I use dried herbs in the butter? Fresh herbs provide the best flavor and appearance, but in a pinch, you can substitute dried herbs. Use about 1 teaspoon each of dried parsley and chives instead of the fresh amounts.
What’s the best way to chop pepperoncini peppers? Remove the stems first, then slice the peppers in half lengthwise. Remove any large seed pockets, then finely dice. To prevent burning sensations on your hands, consider wearing gloves, especially if you have any cuts.
How long does the pepperoncini butter last? Properly stored in the refrigerator, the compound butter will last up to 1 week. Wrapped well, it can be frozen for up to 3 months.
Can I make this dish ahead for a party? Yes! Prepare the compound butter days in advance. You can even grill the chicken a few hours ahead, then reheat it in a 300°F oven until warmed through, adding the butter just before serving.
The Story Behind This Recipe
I discovered the magic of pepperoncini butter almost by accident. During one particularly busy week, I was trying to use up ingredients in my refrigerator and noticed a nearly-empty jar of pepperoncini peppers. With some chicken breasts already defrosted and dinner guests arriving in an hour, I decided to experiment.
I chopped the peppers, mixed them with butter and the few herbs I had on hand, and created a quick compound butter while the grill preheated. What emerged was nothing short of a revelation – the tangy, slightly spicy butter transformed basic grilled chicken into something my guests raved about.
Since that night, I’ve refined the recipe dozens of times, adjusting the ratios of peppers to butter, experimenting with different herbs, and testing various cooking methods. The version I’m sharing today represents the perfect balance of flavors that’s been thoroughly tested and approved by countless dinner guests.
What I love most about this recipe is how it takes humble ingredients and transforms them into something special enough for company but simple enough for a weeknight dinner. It’s become my signature dish, the one friends always request when they visit.
Whether you’re cooking for a special occasion or just looking to elevate your weeknight dinner routine, this Grilled Chicken with Pepperoncini Garlic Butter is sure to become a favorite in your recipe collection. The combination of juicy grilled chicken and the tangy, aromatic butter creates a dish that’s greater than the sum of its parts – one that will have everyone at your table asking for seconds.
Happy cooking!
