Grilled Chicken Salad with Chiles and Coconut

Name: Grilled Chicken Salad with Chiles and Coconut (Kelaguen)
Cuisine: Guam
Ingredients: 1 ripe (hard) coconut, shredded, (for about 2½ cups shredded coconut, see box); 1 ripe (hard) coconut, shredded, (for about 2½ cups shredded coconut, see box); 2 scallions, both white and green parts, trimmed and thinly sliced crosswise; 2 to 6 fresh hot red chiles, such as Thai chiles or red serrano peppers, thinly sliced crosswise; Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; 2 cups wood chips, soaked for 1 hour in water to cover, then drained; 2 to 6 fresh hot red chiles, such as Thai chiles or red serrano peppers, thinly sliced crosswise; 2 to 6 fresh hot red chiles, such as Thai chiles or red serrano peppers, thinly sliced crosswise; ½ cup fresh lemon juice, or more to taste; 2 large or 4 small flour tortillas, warmed on the grill or in the oven and cut into wedges; 1 chicken (3½ to 4 pounds, for 2½ to 3 cups of shredded cooked meat)

Kelaguen

Preparation info

Serves
4

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Guam—where the sun first rises on American barbecue. That’s the motto of the Guam Bar-B-Q Federation and it serves as a reminder that, while Kansas City or the Texas Hill Country grab the headlines for their ribs and smoked brisket, the world of American barbecue extends to the opposite side of the earth. Here’s a chicken salad from Guam barbecue expert Steven Cruz that’s definitely not like what you grew up with—unless you grew up on this tiny tropical island in the South Pacific. There ar

Ingredients

Oceania
Guam
Salad

Ingredients

Method