Chop the chicken into cubes that will fit on a skewer. Place a bowl over the scale and add the chicken. Note the weight, and add 1% salt by weight - e.g. 900 g chicken = 9 grams of salt.

Toss the chicken and salt together. Let dry brine in the fridge uncovered for at least 1 hour or overnight.

Prepare the mayo marinade and vinaigrette marinade by placing bowls over a scale and adding all the respective ingredients, then stirring to combine.

Store each covered in the fridge until ready to use.

When the chicken has finished dry brining, add the mayo marinade to the chicken and mix with thoroughly until each piece is coated. Thread 4-6 pieces of chicken onto individual (soaked) wooden or metal skewers.

• Skewers allow you to grill the cubes of chicken. If you don’t have any, you can cook the chicken pieces in a pan.
• An additional benefit of skewers is they pre-portion the chicken in neat rows, which can be deposited straight into the hoagie rolls.

Set a grill (if using skewers) or cast iron over high heat until smoking. Add the chicken and grill or sear until there is deep browning on one side before flipping.

Continue cooking until the chicken is charred in spots and cooked through (about 8 minutes.)

After cooking, drizzle the vinaigrette marinade over the top of the cooked chicken for an acidic and herbaceous punch.

To serve, place a skewer’s worth of chicken into an open hoagie roll. Binghamton residents would have you stop there, but this is a perfect vessel for pickled onions, lettuce, tomatoes, and even extra additions like feta cheese.

Close the hoagie and devour.