Chamorro Chicken Kelaguen Lettuce Bowls

Ingredients

• 12 oz boneless skinless chicken thighs
• 1/2 cup fresh lemon juice, about 3 lemons, plus wedges to serve
• 3/4 cup fresh or frozen grated coconut, thawed
• 3 scallions, thinly sliced
• 1 to 2 hot red chilies, minced
• 1 tbsp neutral oil
• 1 head butter or romaine lettuce, leaves separated
• 2 cups warm rice, for serving
• 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Pat the chicken thighs completely dry and rub them with the oil, 1/4 teaspoon of the salt, and pepper. Heat a grill pan or heavy skillet over medium-high until a drop of water skitters across it.
2. Grill the thighs for 6 to 7 minutes per side, leaving them undisturbed for the first few minutes so they take on char, until the thickest part reads 165F (74C) on an instant-read thermometer.
3. Rest the chicken on a board for 5 minutes, then chop it into small 1/4-inch pieces with a heavy knife. Kelaguen is chopped rather than shredded, which is what gives it its texture.
4. Let the chopped chicken cool to room temperature before dressing it. Lemon juice poured over hot chicken steams the meat and turns it stringy.
5. Toss the cooled chicken with the lemon juice, grated coconut, scallions, chili, and the remaining salt until everything is evenly coated.
6. Refrigerate for 15 minutes so the lemon soaks into the meat and the coconut softens, then taste and adjust with more salt, lemon, or chili.
7. Spoon the kelaguen into the lettuce leaves, scatter with cilantro, and serve with warm rice and lemon wedges.

Allergen note: Contains dairy and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.