Grilled chicken, grapes, and fennel -- a good way to bridge summer and fall.
The spice paste on the chicken is simple to make and bold in flavor--with smoked paprika and mustard as the base. See recipe in link.
To grill fennel, slice each bulb into eighths (leaving the core intact). Par-cook in salted, boiling water until crisp-tender, then brush with olive oil, season with salt, and grill until charred and tender, about 2 to 3 minutes per side.
To grill grapes, cut off small clusters (leaving the stems intact) and coat them evenly with olive oil, then grill until charred and starting to burst, about 2 minutes per side.
Let the fennel, grapes and chicken rest side by side, so the chicken jus and burst grape juice run together and form a delicious sauce that you can spoon over the chicken and fennel.