Green salad with blue cheese dressing

Huli-huli style chicken:

Marinade ingredients

For about 3.5 lb of thin (about 1/4 inch) chicken breast cutlets:​

• 1 1/4 cups unsweetened pineapple juice​
• Scant 2/3 cup (10 tablespoons) soy sauce​
• 1/2 cup packed light brown sugar​
• 1/3 cup chicken stock or water​
• 2 1/2–3 tablespoons grated fresh ginger​
• 4–5 cloves garlic, minced​
• 3 tablespoons neutral oil​
• 2 1/2 tablespoons rice vinegar or apple cider vinegar​

You also pre-salted the cutlets lightly before marinating, then kept them in the fridge.​

Marinade and timing

• Reserve 1/2 cup of the marinade in a jar for the glaze.​
• Chill the rest until about 1.5–2 hours before grilling.​
• Add the thin, pre-salted cutlets and marinate 1.5–2 hours (we aimed in the 1–3 hour window because of the acidity and thinness).

Spicy glaze (for non–nightshade-free portions)

Brush on in the last minute of grilling, or serve on the side, keeping it away from Chris’s portion.​

Take the reserved 1/2 cup marinade.​

Add 2 tablespoons ketchup.​

Add 1–2 teaspoons sriracha or other hot sauce.​

Simmer over medium-low heat until thick and glossy, about 5–8 minutes.​

Cook

Grilled on charcoal

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