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

Olive, Chile and White Bean Crostini

Herb-Basted Grilled Chicken

Blistered Snap Peas with Salami and Feta

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.

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.

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.

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

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.

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.

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