On Guam, this is a much-loved dish, perfect for a summery day. It is also the staple of a popular Portland food cart, PDX671, which prepared it for an episode of Guy Fieri’s “Diners, Drive-Ins and Dives.” While this version calls for cooking the chicken on a charcoal grill, other chefs prefer broiling it. If you can’t find Thai bird’s eye chilis, you may also substitute another kind of chili pepper.
Makes six to eight servings
- 2 cups soy sauce
- 1 ½ cups sugar cane vinegar
- 1 teaspoon ground black pepper
- 1 yellow onion, thinly sliced
- 2 ½ pounds boneless chicken thighs, skin on
- 4 cups sliced green onions
- 1 cup small-diced yellow onion
- 1 ½ cups fresh grated coconut
- 8 Thai bird's eye chili peppers, stemmed and thinly sliced
- ¼ cup fresh lemon juice
Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate.
Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes.
Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour.
Chop the chicken into ½-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, chile pepper and lemon juice. Toss to combine. Refrigerate.
Recipe courtesy PDX671, via Food Network