Summer is weeks away and I can’t wait—no school drop off or pick up, Little League playoffs begin and summer grilling kicks into high gear. That means easy grilling and backyard entertaining move to the forefront.

Grilled Chicken Skewers | Real Food by Dad

To start things off in that direction, I’m sharing these grilled chicken skewers and Sonoma County Sauvignon Blanc. Kenwood Vineyards has been crafting premium wine for more than 45 years in Sonoma Valley. Each varietal is crafted with unique character inspired by Sonoma’s diverse terroir, showcasing the best of what the region has to offer. The Sonoma County Sauvignon Blanc is my wine of choice when I want something fruity and light, especially since it has notes of passion fruit, lychee and white peach. This one has all the touches of summer in a sip. Along with that, to keep things simple, the 2015 Sonoma County Sauvignon Blanc is made with a screwcap top, making perfect for dining al fresco. The only thing that would make it better is if someone else could run the grill.

Kenwood Sauvignon Blanc - Real Food by Dad

I can’t complain since I’m super picky about how my food is grilled and I’ll take cooking outside over standing in the kitchen any day. There’s just something about grilling that keeps me in the mix when I’m entertaining—everyone hovers and they are great about making sure my wine glass is well filled.

See what I mean about not being able to complain? Yay to summer days and cheers to easy recipes and good wine like this.

Kenwood Wines and Grilled Chicken | Real Food by Dad

**This is a sponsored post in collaboration with Kenwood Wines.

Yield: Serves 4

Grilled Chicken Skewers

Ingredients

• 1/2 cup packed light brown sugar
• 1/2 cup unseasoned rice vinegar
• 1/4 cup teriyaki sauce
• 4 tablespoons Sriracha
• 2 teaspoons finely grated peeled ginger
• 1 1/2 pounds skinless, boneless chicken breast, cut into 1 1/2"-2" pieces
• 1 onion, cut into ½ inch squares
• 1 red bell pepper, cut into ½ inch squares
• 1 yellow bell pepper, cut into ½ inch squares
• 1 green bell pepper, cut into ½ inch squares

Instructions

Preparation: Heat grill to medium-high heat. In a large bowl, whisk together brown sugar, vinegar, teriyaki sauce and Sriracha and ginger in a large bowl. Add chicken and toss to coat. Layer and thread chicken with onion and bell peppers.
Add marinade to a small saucepan, over medium high heat and bring to a boil. Reduce heat, and let simmer until marinade is reduced by half about, 7-10 minutes.
Grill skewers, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.

**This is a sponsored post in collaboration with Kenwood Wines.

Filed Under: Dinner