Nothing says summer like grilled chicken and fresh corn! This light and flavorful menu is easy to make for a group and compliments the bright fruit and subtle spice in Little Vineyards' Cabernet Rosé beautifully.What's more, the pairing is impeccable.The grilled herbs bring out the earthy edge of the Cabernet Rosé. The sweet corn and juicy tomatoes highlight the wine’s red berry notes. And the feta and avocado add a creamy contrast without overpowering the wine. We recommend serving these together--an ideal summer menu that checks all the boxes: ease, seasonality, deliciousness, and beautifully paired with wine. Serves 4-6 people.
 

CHICKEN INGREDIENTS:

  • 2 lbs boneless skinless chicken thighs or breasts
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh rosemary or thyme
  • Salt & pepper 
  • ​* and Pappy’s seasoning

CHICKEN ​INSTRUCTIONS

  1. Mix olive oil, lemon juice, garlic, herbs, salt & pepper and pappy’s seasoning.
  2. Marinate chicken in the mixture for at least 1 hour (or overnight).
  3. Grill over medium-high heat for 5–7 minutes per side until cooked through. Let rest before slicing.

LittleVineyards_SonomaValley

CORN SALAD INGREDIENTS

  • 4 ears fresh corn (grilled or boiled, then cut off the cob)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped
  • Fresh basil, chopped
  • Optional: crumbled feta

CORN SALAD DRESSING INGREDIENTS

  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • Salt, pepper to taste

CORN SALAD INSTRUCTIONS

  1. Toss all ingredients in a bowl.
  2. Drizzle with dressing and toss again. Serve chilled or room temp.
  3. ​Plate it and serve alongside grilled chicken.