Ayam Panggang dengan Mentega Bawang Putih Pepperoncini
This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.
Foto: Pinch of Yum — Lindsay OstromBahan-bahan
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon coarse kosher salt
- 1 lb . chicken breasts
- 1 tablespoon olive oil
- 6 tablespoons butter
- 1 clove garlic, minced
- 1/4 cup pepperoncini brine
- 1/4 to 1/2 cup pepperoncinis, chopped
- 1 pint cherry or grape tomatoes, halved
- half a cucumber, chopped
- a quarter of a red onion, minced or thinly sliced
- salt and pepper, olive oil, vinegar
- Chives
- Feta
- Hummus
- Pita Bread
Langkah-langkah
Place the chicken, spices, and olive oil together in a large bowl or plastic bag. Mix until well-coated; set aside in the fridge while you prep the other elements (30 minutes up to several hours).
Toss veggies with a small amount of salt, pepper, olive oil, and vinegar. (If you add too much it becomes watery, so use a light hand!)
Melt the butter (I just do this in the microwave). Stir in the garlic, brine, and pepperoncini pieces. Set aside.
Using a grill, grill pan, or skillet, cook the chicken until cooked through and golden brown on both sides. If you have a meat thermometer, I highly recommend using it so you don’t overcook the chicken! We’re looking for 160 degrees. Let it rest for a moment, then cut into slices.
If you want to serve it as a family-style meal – layer the hummus on a large platter. Add the cucumber salad in 3-4 little mounds around the outside of the plate. Add the chicken right in the middle and drizzle with the pepperoncini butter sauce. Add feta, chives, and s&p to finish. Scoop onto plates or dip into the whole thing with pita bread. SO good!
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