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Chick on a Stick


• 12 -14 Wooden skewers
• 2 cups Duplin Sunset Red wine
• 2 lbs. Chicken breasts, boneless, skinless
• Salt & Pepper to taste
• ¾ cup Duplin Winery Muscadine Pineapple Habanero Salsa


1. Soak wooden skewers in Sunset Red wine for about 20 minutes. Cut chicken into about 1 inch wide strips (about 3-4 strips per chicken breast). Thread chicken by sliding onto skewers in an S shape. Season chicken with salt and pepper. Pour Duplin Muscadine Pineapple & Habanero Salsa over the skewered chicken and let sit for 20 minutes.
2. Grill chicken a few minutes on each side, then finish cooking in a 350 degrees F oven for about 5-7 minutes.
3. Brush a little more Duplin Muscadine Pineapple Habanero Salsa onto cooked chicken skewers and place on a platter to serve.

*Yields 12-14 appetizers.

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