Guam-Style Chicken Salad (Kelaguen Mannok)

By CheeseDiva

Ingredients

• 2 cups soy sauce
• 1 1⁄2 cups cane vinegar
• 1 tsp. freshly ground black pepper
• 1 small yellow onion, thinly sliced, plus 1 cup finely chopped
• 2 1⁄2 lb. boneless, skinless chicken thighs
• 4 cups thinly sliced scallions
• 1 1⁄2 cups unsweetened, grated coconut
• 1 ⁄4 cup fresh lemon juice
• 8 red Thai bird chiles, stemmed and thinly sliced
• Toasted pita, for serving

Preparation

Step 1

Combine soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with plastic wrap. Refrigerate for at least 8 hours or overnight to marinate.

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast iron grill pan over medium-high heat.) Cook chicken, turning once, until just cooked through, about 8 minutes. Transfer to a cutting board and let cool; cut into 1⁄2" cubes and place in a large bowl. Add chopped onion, scallions, coconut, juice, and chiles, and toss to combine; let sit at room temperature for 1 hour to meld flavors. Serve with pita, if you like.