And now for something completely different for your grill. Try this savory chicken dish with an ice-cold bottle of Quinta de Sao Cristovao white wine from Portugal.
2 (6 ounce) containers plain yogurt
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon ground
Try this zippy variation on chili con carne with a flavorful Spanish red like Los Colinas del Ebro–a flavorful blend of Syrah and Grenache.
4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
Serve this delicious dish with a spicy, juicy Zinfandel like Joel Gott.
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1. Place chicken in a slow cooker. In
This recipe comes from the Merryvale Winery and will pair beautifully with their Starmont Chardonnay.
1 whole Chicken
1 Lemon, cut in half
1/2 bunch Rosemary, chopped
1/2 bunch Parsley, chopped
1 tbsp. Salt
1/2 tbsp Fresh ground pepper
1. Rub chicken with fresh squeezed lemon, chopped
This salad will rock with a clean, crisp, glass of Château Ste Michelle Dry Riesling from Washington state.
2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and
Fire up the grill and open a bottle of Woop Woop Chardonnay, a lighter style unoaked Australian Chardonnay.
8 chicken breast halves, boned and skinned
1 1/2 cups picante sauce
2 tablespoons Dijon mustard
1/4 cup packed brown sugar
1. Pound chicken breasts to about
This dish is a classic but it’s not difficult to make. Serve it with a classic Washington State Chardonnay like Horse Heaven Hills from Columbia Crest.
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tbsp all-purpose flour
Here is the perfect recipe for you Labor Day cookout. Serve it with Irony Chardonnays.
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black
Balance the spiciness of this dish with the lush fruitiness of a Hogue Gewürztraminer.
3 cups broccoli florets
1 tablespoon olive oil
2 skinless, boneless chicken breast halves – cut into 1 inch strips
1/4 cup sliced green onions
4 cloves garlic, thinly sliced
Here is a great variation grilled chicken. Serve it with a sliced tomatoes, Feta cheese, garlic bread and a cold bottle of Chateau Saint Michelle Pinot Gris.
1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh