First, blanch your basil. Add to a pot of boiling water for 1 minute and then remove and put in ice cold water. This will make it easier to blend so you have a beautiful green sauce, and will keep your sauce from turning brown. Add this along with the rest of the ingredient to a blender. I start with ⅓ cup water and work my way up from there depending on how thin I want the dressing to be.

Heat oil over medium heat in a small skillet. Add your breadcrumbs and cook until golden. Stir pretty much constantly to make sure they don't burn (it'll only take a few minutes), then immediately remove from the heat once they hit that gorgeous golden color. Stir in your Calabrian chilis or red pepper flakes along with a little pinch of salt. Set aside until ready to use!

First, preheat your grill to a medium heat. Toss your rinsed and dried broccolini with a good drizzle of olive oil — about 3-4 tablespoons. You want it fully coated! Sprinkle some salt on, then throw it on the grill. Let it do its thing for a few minutes, flip, and cook some more. If any of the florets look like they're getting too charred, take them off the grill. Some pieces will be done quicker than others. Overall, they'll take 8-10 min to grill.

If you're gonna make the chicken, double the dressing and use about half to marinate a pound-ish of chicken. I used breast but I think thighs would be even better.