Name: Grilled Chicken Salad with Chiles and Coconut (Kelaguen)
Yield: Serves 4
Cuisine: Guam
Ingredients: Coarse salt (kosher or sea) and Freshly ground black pepper; 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; 1 chicken (3½ to 4 pounds, for 2½ to 3 cups of shredded cooked meat); 2 large or 4 small flour tortillas, warmed on the grill or in the oven and cut into wedges; 2 cups wood chips, soaked for 1 hour in water to cover, then drained; ½ cup fresh lemon juice, or more to taste

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