Mastering My Mistakes: How to Make the Best Grilled Chicken Dinner

By Food & Wine
Updated May 01, 2017
Credit: Photo © Nicole Franzen
Inspired by her new book, Mastering My Mistakes in the Kitchen, F&W editor in chief Dana Cowin asked chefs Greg Denton and Gabrielle Quiñónez Denton to help her make a great grilled chicken dinner with sides.
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The Menu

Credit: Photo © Nicole Franzen

Olive, Chile and White Bean Crostini

Herb-Basted Grilled Chicken

Blistered Snap Peas with Salami and Feta

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Tip #1

Credit: Photo © Nicole Franzen

Brushing grilled chicken with a brine-soaked herb bundle adds fantastic flavor. Sadly, my wimpy bundle fell apart because I only wrapped it with string once, around the top. Greg takes a more confident approach, wrapping the string many times around the middle, then double-knotting it.

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Tip #2

Credit: Photo © Nicole Franzen

Afraid that my chicken thighs would dry out on the grill, I took them off way too soon (although I did have authentic grill marks).

To get the best grill marks and charred flavor, Greg and Gabi let the chicken stay on the fire for what seemed like forever! Thighs are very forgiving and don’t easily overcook.

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Tip #3

Credit: Photo © Nicole Franzen

I have never cut an even slice of bread. Ever. Greg said I need to lay the loaf exactly parallel to the counter’s edge, then score it at even intervals. That way, I can make clean, parallel cuts.

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Tip #4

Credit: Photo © Nicole Franzen

To speed-coat crostini in oil, place the bread slices close together, as if they are cuddling. This also prevents drips.

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Tip #5

Credit: Photo © Nicole Franzen

On my first try at the crostini, I combined the olives, beans and chile all at once—and the result was searingly hot. Gabi says to mix the olives and chile first, adjusting the spice level, before adding the beans.

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Tip #6

Credit: Photo © Nicole Franzen

Gabi seemed almost perplexed when I used only a spoon to mound the topping on the toasts. She urged me to use my free hand to control wayward beans.

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Tip #7

Credit: Photo © Nicole Franzen

Smashing the beans a little with the spoon made them hold together on the crostini. No runaways!

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