Guam-Style Chicken Salad (Kelaguen Mannok)

Recipe is from Saveur.com.

• Ready In: 8 hrs 20 mins
• Serves: 6-8

Ingredients

• 2  cups soy sauce
• 1 1⁄2 cups  cane vinegar
• 1  teaspoon fresh ground black pepper
• 1  small yellow onion, thinly sliced, plus 1 cup finely chopped
• 2 1⁄2 lbs boneless skinless chicken thighs
• 4  cups  thinly sliced scallions
• 1 1⁄2 cups  unsweetened grated coconut
• 1⁄4 cup fresh lemon juice
• 8  red thai  bird chiles, stemmed and thinly sliced
•  toasted  pita bread, for serving

Directions

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. Transfer to a cutting board and let cool; cut into 1/2" 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.