Sizzle & Sunshine: 10 Irresistible Summer Recipes to Brighten Your Table

1. Bang Bang Chicken Skewers

Why You’ll Love It:

Spicy, creamy, and slightly sweet, these grilled chicken skewers are tossed in a bang bang sauce that’s utterly addictive. The tender chicken pieces develop a beautiful char on the grill while staying juicy inside.

Ingredients

• Wooden skewers soaked in water for 30 minutes
• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 ¼ cups (290 g) mayonnaise
• ⅔ cup Thai sweet chili sauce
• 2 teaspoons Sriracha or more to taste
• 2 tablespoons honey

Instructions

1. In a large bowl, mix the cubed chicken breasts with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
2. Thread 4-5 chicken cubes onto each soaked skewer.
3. In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce.
4. Reserve half of the sauce for later and use the other half to brush over the chicken skewers.
5. Place the skewers in a single layer in the air fryer basket. You may need to work in batches depending on the air fryer size.
6. Air fry at 400°F for 11-12 minutes, flipping halfway through. Ensure the chicken reaches an internal temperature of 165°F.
7. Once cooked, transfer the skewers to a plate and drizzle or brush with the reserved bang bang sauce.
8. Serve your delicious Bang Bang Chicken Skewers immediately.

2. Teriyaki Chicken Skewers

Why It Stays Cool:

A crowd-pleasing classic with umami-rich teriyaki, perfect alongside summer slaw or steamed rice. The homemade teriyaki sauce creates a beautiful glaze that caramelizes on the grill.

Ingredients

• 2 lbs. chicken thighs cut into 1″ cubes
• 2 tablespoons cornstarch
• 1 cup water
• 1/3 cup brown sugar
• 1/3 cup low-sodium soy sauce
• 2 cloves garlic minced
• 1 tablespoon rice vinegar
• 1/2 tablespoon fresh ginger minced
• 1 tablespoon honey
• 1/2 teaspoon sesame oil
• 8 skewers
• Optional Toppings: sesame seeds, chopped green onion

Instructions

1. Start by making the teriyaki sauce. In a small bowl, mix cornstarch and water. In a medium saucepan, combine the rest of the sauce ingredients with the cornstarch/water mixture. Stir well and bring to a simmer. Cook until the sauce slightly thickens and turns dark brown. Remove from heat and let it cool completely.
2. Once the sauce is cooled, place the cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken, seal the bag, and gently shake to coat the chicken. Marinate the chicken in the fridge for at least 30 minutes. Set aside the remaining sauce for later use.
3. After marinating, thread the chicken onto skewers and preheat the grill to medium heat.
4. Once the grill is ready, place the skewers on the lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is fully cooked (internal temperature of 165°F), which should take about 20-30 minutes. During the last few turns, baste the chicken with the reserved teriyaki sauce.
5. Remove the skewers from the grill and serve with chopped green onions and a sprinkle of sesame seeds for an optional garnish.

3. Brown Sugar Pineapple Chicken Wings

Why It Works:

Sweet caramelized pineapple pairs beautifully with tender chicken wings—tropical and tangy. The marinade creates a perfect balance of sweet, savory, and spicy flavors that will transport you to an island getaway.

Ingredients

• 20-25 chicken wings
• 1 cup pineapple juice
• 1 cup soy sauce
• 1 cup brown sugar
• 2 tsp freshly grated ginger
• 6 cloves garlic minced
• 2 tbsp Sriracha sauce
• Finely sliced spring onions for garnish
• Grilled pineapple wedges for serving

Instructions

1. In a bowl, combine pineapple juice, soy sauce, brown sugar, ginger, garlic, and Sriracha sauce. Mix well.
2. Add 3/4 of the marinade to the chicken wings and marinate for at least 3-4 hours, or longer for better flavor. Save the remaining marinade for grilling.
3. Remove the chicken wings from the marinade and discard any excess.
4. Heat up the grill and cook the chicken wings, turning once or twice for even cooking. Halfway through cooking, baste the wings with the reserved marinade.
5. Grill pineapple wedges to serve alongside the wings.
6. Garnish the chicken wings with thinly sliced spring onions.

4. Mexican Street Corn Coleslaw

Sweet, buttery, and velvety, this is the ultimate summer recipe side dish. A favorite at BBQs and family dinners! This fusion dish combines the beloved flavors of Mexican street corn with the crisp texture of traditional coleslaw.

Ingredients

• 8 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 cups canned corn drained
• 1 large jalapeno diced
• 1/2 cup sliced green onions
• 1 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1/4 cup chopped parsley
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 cup cotija cheese or feta

Instructions

1. In a small mixing bowl, combine mayonnaise, lime juice, chili powder, salt, and black pepper. Whisk well to make the dressing and set it aside.
2. Shred the green and red cabbage into thin strands using a vegetable peeler, food processor, or box grater. Place them in a large mixing bowl.
3. Thinly slice the green onions and finely chop the jalapeno, adding them to the bowl with the cabbage.
4. Chop the parsley or cilantro if using, and add it to the bowl.
5. Ensure the canned corn is well drained to prevent diluting the dressing. Add the corn to the bowl.
6. Mix in the cotija cheese or feta.
7. Whisk the dressing once more and pour it over the vegetables. Toss everything well with tongs until evenly coated.
8. Transfer the coleslaw to a container with a tight lid and refrigerate for at least two hours. Give it a final toss before serving.

5. Balsamic Strawberry Caprese

This beautiful summer recipe salad combines sweet berries with creamy mozzarella and aromatic basil for a refreshing twist on the classic caprese. The honey-balsamic dressing ties all the flavors together perfectly.

Ingredients

• 2 lb strawberries hulled and sliced
• 1 pint blueberries
• 8 ounces mozzarella pearls drained
• Handful of fresh basil chiffonade
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Prep your ingredients: clean, hull, and slice the strawberries. Drain the mozzarella pearls. Chiffonade the basil.
2. In a small bowl, whisk together honey, balsamic vinegar, olive oil, salt, and pepper until well combined.
3. In a large bowl, combine the strawberries, blueberries, mozzarella pearls, and basil.
4. Pour the dressing on top of the salad and toss gently to combine. Allow it to stand for 15 minutes before serving.

6. Prosciutto Wrapped Mozzarella Bites

Why It Pops:

These elegant little appetizers are crispy on the outside, creamy within, and bursting with Italian flair—ideal before a summer meal or for mingling guests. The combination of salty prosciutto, creamy mozzarella, and fresh basil creates the perfect bite.

Ingredients

• 4 slices Prosciutto halved lengthwise
• 8 mini Cherry-Sized Fresh Mozzarella Balls pat-dried
• 8 Fresh Basil leaves
• 2 small Grape Tomatoes cut into quarters, deseeded, patted dry
• 1 tablespoon Balsamic Vinegar
• 2 tablespoons Olive Oil
• 1/4 teaspoon Garlic Powder
• 1/2 teaspoon Lemon Juice
• 1 pinch Ground Pepper
• 2 tablespoons Toasted Walnuts finely crushed

Instructions

1. Prepare all ingredients: cut the prosciutto slices in half lengthwise, quarter the grape tomatoes, deseed them, and pat them dry. Pat dry the mozzarella balls.
2. In a small bowl, mix balsamic vinegar, olive oil, garlic powder, lemon juice, and ground pepper. Set aside.
3. Place a piece of prosciutto in front of you, add a basil leaf, a tomato quarter, and a mini mozzarella ball.
4. Roll up the prosciutto and secure with a toothpick.
5. Just before serving, toast the crushed walnuts in a skillet over medium-high heat until fragrant. Finely chop.
6. Serve the bites drizzled with the balsamic mixture and a sprinkle of toasted walnuts.

7. BBQ Bacon-Wrapped Mozzarella Sticks

Why It’s a Hit:

These little bites are crispy on the outside, gooey within, and packed with flavor—ideal as a summer appetizer or snack that steals the show. Works perfectly alongside a cool drink on the patio.

Ingredients

• 12 slices bacon
• 12 sticks mozzarella cheese
• 1 cup breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Cooking oil for frying

Instructions

1. Wrap each mozzarella stick with a slice of bacon, securing the ends with toothpicks.
2. In one bowl, whisk the eggs. In another bowl, mix the breadcrumbs, flour, garlic powder, paprika, salt, and pepper.
3. Dip each bacon-wrapped mozzarella stick into the egg, then coat it with the breadcrumb mixture.
4. Repeat the egg and breadcrumb coating for a thicker crust, if desired.
5. Heat cooking oil in a deep pan over medium heat.
6. Fry the coated mozzarella sticks until golden brown, about 2-3 minutes per side.
7. Remove from the oil and place on a paper towel to drain excess oil.
8. Let them cool slightly before serving.

8. Sweet Hawaiian Crockpot Chicken

This tropical-inspired slow cooker dish combines sweet pineapple with savory chicken for a hands-off meal that’s perfect for busy summer days. The slow cooking process allows the flavors to meld beautifully.

Ingredients

• 1/2 pound boneless skinless chicken breasts, cubed
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 teaspoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon brown sugar
• Black pepper to taste
• 1 red bell pepper diced
• 8 ounces small can of pineapple chunks with juices
• Scallions for garnish (optional)
• Rice for serving (optional)

Instructions

1. In the slow cooker, combine soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar, and black pepper. Mix well.
2. Add the cubed chicken breasts, diced red bell pepper, and pineapple chunks (with juice) into the slow cooker.
3. Gently stir to coat the chicken and bell peppers evenly in the marinade.
4. Set the slow cooker to low and cover with the lid. Cook for 4-6 hours on low or 2-3 hours on high.
5. About 30 minutes before serving, taste the sauce and adjust seasoning if needed. Add more soy sauce or brown sugar if desired.
6. Optionally, garnish with sliced scallions and serve over rice.

9. Blueberry Feta & Honey-Caramelized Onion Naan Pizza

This unexpected combination of sweet blueberries, tangy feta, and honey-caramelized onions creates a gourmet flatbread that’s perfect for a light summer dinner. The contrast of flavors and textures makes this dish truly special.

Ingredients

• 2 naan flatbreads
• 1 teaspoon olive oil
• 1 cup thinly sliced red onion
• Pinch of kosher salt
• Pinch of red pepper flakes
• 2 tablespoons honey
• 1/2 cup ricotta cheese
• 1/2 cup feta cheese
• 1 cup blueberries
• Micro arugula or baby arugula

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Place the naan flatbreads on the baking sheet and lightly spray or brush them with water. Set aside.
2. In a medium pan over medium-low heat, heat the olive oil. Add the sliced red onion, season with a pinch of salt and red pepper flakes, and cook until wilted for about 3-5 minutes. Stir in the honey and caramelize the onions. Remove from heat.
3. In a small bowl, mix the ricotta and feta cheese. Spread this cheese mixture over the naan flatbreads. Top with the honey caramelized onions and sprinkle the blueberries on top.
4. Bake the naan pizzas in the oven for approximately 10 minutes, or until the blueberries are ready to burst, the cheese has softened, and the naan is toasted.
5. Remove the pizzas from the oven, sprinkle with arugula, and enjoy immediately.

10. Deep-Fried S’mores

This decadent twist on the classic campfire treat brings all the nostalgic flavors of s’mores in a crispy, melty package. It’s the perfect indulgence for summer entertaining or a special dessert.

Ingredients

• 8 Graham Cracker Sheets
• 8 Large Marshmallows
• 4 Hershey’s Chocolate Bars
• 1 1/2 cups Pancake Mix
• 1 Large Egg
• 1 cup Milk
• 2 teaspoons Vegetable Oil
• Oil for Frying

Instructions

1. Heat 3 inches of oil in a deep pot for frying.
2. In a bowl, mix pancake mix, egg, milk, and 2 teaspoons of vegetable oil until most lumps are gone. Let the batter rest for 5 minutes.
3. Assemble the s’mores by breaking graham crackers in half. Place a marshmallow on one graham cracker half, top with half a chocolate bar, and another graham cracker square. Repeat for all s’mores.
4. Dip each s’more in the batter using tongs, shaking gently to remove excess batter.
5. Using tongs, carefully place the battered s’mores into the hot oil. Hold them until the batter starts to cook to prevent falling apart. Fry for 3-4 minutes until golden brown.
6. Remove the fried s’mores with a slotted spoon and place them on a plate lined with a paper towel to absorb excess oil. Repeat for all s’mores.
7. Let the s’mores cool for 5-10 minutes before serving. Enjoy!