The fragrant fennel-paprika rub and the briny cherry tomato salsa evoke the cuisines of Italy.
Whichever meat you choose, a fruity, dry rosé like Bonny Doon Ca del Solo Big House Pink would be a delicious match.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I've made this a number of times, with chicken and pork tenderloin. It is incredibly delicious, and always a huge hit. Everything in this recipe goes so well together, the spices, the salsa...yum! I usually serve it with potatoes seasoned with chunks of sweet onion, garlic, rosemary, evoo, s & p, in a foil packet on the grill, which I put on about 20-30 min before the meat. Some grilled asparagus or simple green salad rounds it out nicely. I'm making this for a friend who doesn't cook, at her house this weekend, at her request!
This is one of the best meat dishes, I've ever had. It is so full of flavor and the chicken was so tender. My husband did the grilling and I marinate, he loved it. It definitely does need a bit of salt. I served this with blue cheese salad which I found here, http://salad.gourmetrecipe.com/salad-dressing-blue-cheese! Fling on it!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.