Guam-Style Chicken Salad (Kelaguen Mannok)
- 2 cups soy sauce
- 1 1/2 cups cane vinegar
- 1 teaspoon fresh ground black pepper
- 1 small yellow onion, thinly sliced, plus 1 cup finely chopped
- 2 1/2 lbs 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 bread, for serving
- 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. 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.
soy sauce, cane vinegar, fresh ground black pepper, yellow onion, chicken thighs, scallions, coconut, lemon juice, red thai, pita bread
Taken from www.food.com/recipe/guam-style-chicken-salad-kelaguen-mannok-488753 (may not work)