Magic happens when the warm spices in the rub meet the flavors of the cool grapes and scallions.
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Try a medium-bodied white with vibrant fruit, herbal notes, and little or no oak, such as the Fontaleoni Vernaccia di San Gimignano, Tuscany—or a fruity young Grenache blend, such as the Delas Côtes du Ventoux, France. Both pair well with poultry or pork.
Way good, lovely mix of favors... tastes meld to an incredible, different dish that all ages should love. Very, very good and a keeper in my simple household. Make this dish, you will love it.
The recipe looked interesting and different from our usual chicken standards. The rub had a great combination of flavors so I knew it would enhance the chicken breasts. I didn't have the exact ingredients for the salsa, so substituted green, ruby and dark red grapes and red onion and it was still excellent - light and bright. I am married to a picky eater so I waited for his reaction as I savored my first complex and delicious bites. He loved it! I loved it. And it made a beautiful plate. I will definitely make it again soon and often.
I loved this recipe it was so fast and easy. My family loved it too, I even recomended it to a relative. I'm not usally a spicy person but I still liked it. Everyone will like this!
This spice rub has become my go-to when grilling. The sweet paprika and brown sugar really complements the grill smokey flavor. An instant favorite.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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