In Summer, we’re all about easy dinners that utilize the grill, so this recipe is a go-to. It’s perfect for a gathering by the pool or a backyard party, especially for a bigger group. Set the toppings up buffet style and everyone can build their own!
Island Stack Up
4 chicken breasts
1 bottle Lawry’s Hawaiian marinade
1 bottle Lawry’s Teriyaki marinade
4 large cloves of garlic, peeled and smashed
1 cup cooked rice per person
shredded romaine lettuce
red onion, small diced
1 bell pepper, diced
2-3 stalks celery, chopped
green onion, chopped
slivered almonds (or toasted cashews)
La Choy Chow Mein Noodles
soy sauce (optional)
About 30 min or 1 hour before dinner, you’ll want to marinade the chicken. To start, gently flatten the chicken breasts if they are thicker than 1 inch (so they will cook more evenly on the grill). To do this, put them in a plastic bag and use a rolling pin to gently pound out the thicker parts. Once their thickness is consistent, place them in a zippered plastic bag, along with the garlic and 1 cup of each of the marinades. Toss to coat each breast and keep in the refrigerator until you’re ready to grill.
While the chicken is marinating, you can start cutting up the veggies and toppings you’re planning to use. If you’re making this dish for a crowd, you can even prep all the topping the day before to save time.
After the chicken has marinated for at least 30 min or an hour, remove the chicken from the plastic bag and discard the juices. Transfer the chicken to a grill on med-low and let cook approximately 8-10 minutes, then turn over and cook another 7-9 minutes. When the chicken is cooked through (the juices will be clear but the marinade should give it a nice caramelization), remove from the grill and let stand for a couple of minutes, then cut it into cubes or strips (or shred if you prefer).
To build each bowl, start with the romaine lettuce, then add the rice and chicken. From there, you can add toppings to your heart’s content. Finish it off with a splash or soy sauce, or drizzle a little of the marinade from the bottle on top and serve.