Summer Chicken Recipes With Wine Pairings

Fiery Italian Chicken Skewers by Host the Toast/Sutter Home

Serves: 2-4


1/3 cup toasted pine nuts

1 1/2 cups sliced roasted red peppers

5 hot cherry peppers, stemmed and seeded, or to taste

1 cup packed fresh basil leaves, plus more to serve

4 cloves garlic, peeled

1/4 cup grated Parmesan cheese

1 tablespoon paprika

Extra virgin olive oil, as needed

Salt and freshly ground black pepper

10 boneless, skinless chicken thighs, cut into chunks

1 large red onion, cut into wedges

1 large red pepper, stemmed, seeded, and cut into chunks

Lemon wedges, to serve

Chilled Sutter Home Moscato, to serve



In the bowl of a food processor, combine the toasted pine nuts, roasted red peppers, hot cherry peppers, basil, garlic, Parmesan, and paprika. Process until well-combined. Stream in olive oil until the pesto reaches a thin enough consistency to coat the chicken as a marinade. Season with salt and pepper and adjust ingredients as needed– I like to include extra hot cherry peppers so that that fiery flavor shines through in the skewers, but you should add to your own tastes. Transfer half of the pesto to a large freezer bag and reserve the rest for later.

Add the chopped chicken thighs to the freezer bag of pesto. Seal, then use your hand to massage the pesto all over the chicken thighs to ensure that they are evenly coated. Refrigerate for at least an hour.

Preheat an outdoor grill to medium-high heat. Make sure it is clean and well oiled so the chicken doesn’t stick.

Thread the chicken cubes, red onion, and red pepper onto metal skewers. If using wooden skewers, be sure to pre-soak them in water first for at least an hour to prevent them from catching fire. Brush the chicken with the reserved pesto.

Grill until the chicken reaches an internal temperature of 165°F, about 4-5 minutes per side. Serve warm with basil, lemon wedges, and chilled Sutter Home Moscato.


Nashville Hot Chicken by The Country Cook/Sutter Home

Serves: 2-4

Chicken Ingredients:

4-5 boneless, skinless chicken breasts

2 cups all-purpose flour, divided use

2 tsp salt

1 tsp pepper

1 tbsp blackened seasoning

1 cup buttermilk or whole milk

2 eggs

2 tsp Frank’s RedHhot sauce

8-10 cups peanut oil, for frying


Nashville Hot Sauce Ingredients:

1 cup peanut oil

1 tbsp cayenne pepper

2 tbsp dark brown sugar

1 tsp chili powder

1 tsp garlic powder

1 tsp paprika



Pat chicken dry with paper towels. Set aside.

For the chicken coating, set aside three wide, shallow bowls. In one shallow bowl, pour one cup of all-purpose flour and mix it with salt and pepper. In a second shallow bowl, whisk together eggs, buttermilk, and hot sauce. In a third shallow bowl, whisk together the other cup of all-purpose flour and blackened seasoning.

Take one piece of dried chicken and place into first bowl of flour (that is seasoned with salt and pepper). Shake off excess, then dip it into buttermilk mixture, letting excess drip back into bowl. Finally, dredge again into the final flour bowl (that is seasoned with the blackened seasoning).

Place prepared chicken on a baking sheet. Continue with the rest of the chicken breasts.

Using a heavy-bottomed pot or large cast iron skillet, pour in oil so it comes up about 3-4 inches inside the pot. Heat over medium-high heat until a heat-safe thermometer registers 325°.

Working in batches, fry 2-3 pieces of chicken at a time, turning occasionally.

The chicken coating should be deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark (about 15-18 minutes.)

Transfer cooked chicken to a clean wire rack set inside a baking sheet.

For the hot sauce, whisk together cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil.

Cook’s Notes: I usually just use the oil that I fried the chicken in after it has cooled slightly. Or you can use fresh oil. I like the added flavor the used oil gives the sauce.

Brush fried chicken with spicy oil or drizzle it on top.

Serve with sliced white bread and pickles and air with a sweet, chilled wine like Sutter Home Moscato.


Nashville Hot Chicken Tacos by Saving Everyday/Sutter Home

Serves: 2-3


6 hot chicken tenders *see note

12 pieces Bibb lettuce *see note

¼ cup of your favorite bottled ranch dressing

½ full-fat sour cream

¼ teaspoon black pepper

1-2 tablespoons pickle juice

To serve, you’ll need some sliced green onions, thinly shredded purple cabbage, and chopped fresh Italian parsley – optional



For the sauce, whisk together the sour cream, ranch, pepper, and one tablespoon of the pickle juice.

Taste and adjust the pickle juice. Add more if you like, just be careful not to make the sauce too thin.

Wash and dry 12 Bibb lettuce cups and stack two together to make six tacos.

Sprinkle some purple cabbage on the bottom of each taco and place a chicken tender on top.

Drizzle each taco with some sauce and garnish with a generous sprinkling of parsley and green onions.

Pair with a chilled sweet wine such as Sutter Home White Zinfandel, Moscato and Pink Moscato.


Spicy Chicken Sandwich by Preppy Kitchen/Sutter Home

Serves: 6

Chicken Breasts Ingredients:

3 chicken breasts medium – large

6 brioche sandwich buns

1 cup buttermilk 240ml

1 tsp chili powder heaping

¼ tsp garlic powder

½ tsp kosher salts

1/4 tsp white pepper

½ tsp paprika

1/4 tsp cumin


Batter Ingredients:

2 cups all-purpose flour

1.5 tsp paprika

1 1/2 tsp kosher salt

2 tsp garlic powder

1 ½ tsp ground pepper

1 ½ tsp cayenne pepper

Coleslaw ingredients:

⅓ of a purple cabbage

⅓ of a green cabbage

1.5 tbsp sour cream

1.5 tbsp buttermilk ranch

1/2 tsp caraway seeds

1 pinch kosher salt

1.5 tsp granulated sugar

Zest from ½ lemon

½ green onion chopped

2 tbsp chives chopped

1-2 tbsp lemon juice

1 splash white wine vinegar


Ingredients for Assembling:

2-4 jalapeños

2 habanero jalapenos

3 avocados large


Spicy Sauce Ingredients:

1 tbsp honey mustard

1.5 tbsp honey

1.5 tbsp hot sauce



For the Chicken

Wash and trim any fat or unwanted pieces off of each chicken breast. One chicken breast should be big enough for two sandwiches.

Add chili powder, garlic powder, salt, white pepper, paprika and cumin to a medium bowl. Give it a quick whisk.

Dip each chicken piece into the rub. Move it around so that the chicken is evenly covered.

In a large bowl, pour buttermilk and add chicken to marinate.

Cover the bowl with plastic and transfer to the refrigerator for about 2 hours or even overnight. This step will ensure that the chicken is super moist!


For the Batter

In a large bowl, combine flour, paprika, salt, garlic, ground pepper and cayenne pepper. Give it a whisk.

Heat a pot of vegetable oil to 350F over medium high heat. Roll out a paper towel station.

Coat each piece of chicken in the flour batter mixture.

Add up to 4 pieces to the pot to fry.

Cook for about 6 minutes.

Transfer to the paper towels to cool.


For the Coleslaw

Chop up about ⅓ of the purple cabbage and ⅓ of the regular cabbage.

In a medium large bowl, add sour cream, ranch, caraway seeds, salt, sugar, lemon zest from ½ a lemon, green onions and chives. Add lemon juice and a splash of white wine vinegar. Give it a whisk.

Add in the cabbage slaw. Toss with tongs.


For the Assembly

In a small bowl, add honey mustard, honey and hot sauce. Whisk until combined.

Chop the peppers into thin slices. Slice the avocados.

Add coleslaw, chicken, spicy sauce, pepper and avocados to each brioche bun.

Serve with a glass of Sutter Home Rosé.

So Cal Life Mag Guest Post
So Cal Life Mag Guest Post

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