Marinated in cane vinegar and soy sauce, this succulent grilled chicken salad gets a dose of sweetness and heat from coconut and chiles. Do it hard.
2 cups soy sauce
1½ cups cane vinegar
1 tsp. freshly ground black pepper
1 small yellow onion, thinly sliced, plus 1 cup finely chopped
2½ lbs. boneless, skinless chicken thighs
4 cups thinly sliced scallions
1½ cups unsweetened, grated coconut
¼ cup fresh lemon juice
8 red Thai bird chiles, stemmed and thinly sliced
Toasted pita, for serving
1. 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.
2. 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, about 8 minutes. Transfer to a cutting board and let cool; cut into ½” 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.