Chamorro Kelaguen Chicken

Ingredients

• 1.5 lbs boneless chicken thighs
• 1/2 cup fresh lemon juice (about 4 lemons)
• 1 bunch scallions, thinly sliced
• 1/2 cup finely grated fresh coconut
• 1 to 2 hot chili peppers, minced (optional)
• 1 tsp salt
• Warm flour tortillas, for serving

Before you cook

• Squeeze the lemons and set the juice aside.
• Thinly slice the scallions.

Steps

1. Heat a grill or grill pan to medium-high.
2. Grill the chicken thighs for 5 to 6 minutes per side, until cooked through.
3. Let the chicken rest for 5 minutes, then chop it into small, bite-sized pieces.
4. Place the chopped chicken in a large bowl.
5. Pour the lemon juice over the warm chicken.
6. Add the scallions, coconut, chili and salt.
7. Toss everything together until well combined.
8. Let the mixture sit for 10 minutes so the chicken absorbs the citrus.
9. Taste and add more salt or lemon juice as needed.
10. Serve with warm flour tortillas for scooping.