Directions

Macaroni Salad

1. In a large mixing bowl, mix all ingredients together until well combined. Let sit in refrigerator for roughly 1 hour to allow flavors to meld.

Assembly

2. In a blender, blend the coconut vinegar, brown sugar, pineapple juice, ginger, garlic, lemongrass, salt, and black pepper.
3. Pour the blended mixture into a food safe bag or container and marinate the chicken thighs in it for at least 2 hours.
4. Preheat the grill on high heat, ensuring to well oil the grates so the chicken does not stick.
5. In a small bowl combine the achiote oil, melted butter, lime juice, pineapple juice, and salt, and mix well to create the basting liquid.
6. Using a brush, baste one side of each chicken thigh with the basting liquid, then place the basted side of the chicken face down on the grill. Once on the grill, baste the top side of the chicken. Grill for 4-5 minutes before flipping over, repeating the basting process. Grill until the chicken is done, roughly 4-5 minutes, flipping and basting to your preference.
7. Remove the chicken from the grill and allow to rest for about 3 minutes, then shred the chicken.
8. To serve, place 1 cup of butter lettuce into serving vessels, top with ¾ cup macaroni salad and ½ cup of shredded chicken. Garnish with cilantro.