Place your chosen protein (up to 1 lb chicken thighs, flank steak or shrimp) in a resealable bag or shallow dish. Pour half to all of the marinade over the protein, turning to coat. Reserve about 2 tbs marinade to brush while grilling (do not use reserved marinade on cooked meat unless boiled). Seal and refrigerate: 30 minutes for shrimp, 1–2 hours for chicken, 2–6 hours for steak (up to overnight).

Grill (or sear) the meat

Preheat a grill or grill pan to medium-high heat. Remove protein from marinade and pat lightly dry. For chicken thighs: grill 5–7 minutes per side until internal temperature reaches 165°F (74°C). For flank steak: grill 4–6 minutes per side for medium-rare depending on thickness, then rest 5–7 minutes before slicing thinly against the grain. For shrimp: skewer if desired and grill 2–3 minutes per side until opaque and firm. While grilling, brush with reserved marinade once or twice and avoid cross-contamination with raw juices.

Rice

Rinse 1 cup rice under cold water until water runs clear. In a small pot, combine rinsed rice, 1.5 cups water, 1/4 tsp salt and 1 tsp butter or oil. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 5–10 minutes. Fluff with a fork before serving.

Salad

In a large bowl, combine 4 cups mixed greens, 3/4 cup halved cherry tomatoes, 1/2 cup sliced cucumber and 1/4 cup thinly sliced red onion. Dress with 1 tbs olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Toss gently and set aside chilled until plating.

Mac & Cheese (quick stovetop)

Cook 2 cups elbow macaroni in salted boiling water according to package directions until just tender. Drain and return to pot. In the same pot over medium heat, melt 2 tbs butter, add 1 tbs flour and whisk 1 minute to make a roux. Slowly whisk in 1.5 cups milk until smooth and slightly thickened (2–3 minutes). Stir in 1.5 cups grated cheddar, 1/4 tsp dry mustard (optional), 1/2 tsp salt and 1/4 tsp black pepper until cheese melts and sauce is smooth. Fold pasta into cheese sauce. Keep warm until serving.

Sauces & Assembly

Prepare Grace-style glaze: if using a pre-made 'Grace-style glaze' jar (0.5 cup), warm it slightly. If you prefer to make a quick glaze: mix 1/4 cup soy sauce, 2 tbs brown sugar, 1 tbs honey, 1 tsp hot pepper sauce and 1 tsp lime juice; warm briefly until sugar dissolves.

Slice grilled chicken or steak thinly against the grain. For shrimp, leave whole or halve if large. Drizzle 1–2 tbs of the glaze over the sliced meat or toss shrimp in glaze so they are evenly coated.

Build each Grace-Inspired Bowl: place 1 cup cooked rice in the bowl, add 1/2–3/4 cup mac & cheese (optional), a generous handful (about 1 cup) of dressed salad, and 4–6 oz grilled protein (about half of prepared pound per serving). Top with 1–2 tbs reserved sauce, 1–2 tsp sliced scallions and 1–2 tsp chopped cilantro. Serve with lime wedges and extra hot sauce on the side.

Leftovers & safety: refrigerate leftover components separately in airtight containers for up to 3 days. Reheat rice and meats thoroughly to 165°F (74°C) before serving.