Kelaguen Manok (Saipan-Style Chicken Kelaguen)
Grilled chicken thighs are finely chopped and tossed with fresh lemon juice, grated coconut, hot peppers, onion, and green onion. The result is a bright, citrus-forward salad served cold or at room temperature alongside rice.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Charcoal grill
- •Sharp chef's knife
- •Large mixing bowl
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 19
- carbs
- 8
- protein
- 28
- calories
- 310
Instructions
- 1
Grill the chicken thighs over hot charcoal until lightly charred and cooked through. Cook for about 6-8 minutes per side.
- 2
Let the chicken rest for 10 minutes. Finely chop it by hand into small pieces, including some crisp skin.
- 3
Put the chopped chicken and lemon juice in a large bowl. Toss everything together well.
- 4
Add the grated coconut, minced hot peppers, onion, and green onion.
- 5
Season with salt and mix thoroughly. Adjust the lemon juice and chile to your taste.
- 6
Let it sit at room temperature for 15 minutes so the flavors blend before serving.
Chef's tips
Chop the chicken finely by hand instead of using a food processor, which makes the meat pasty.
Storage
Refrigerate up to 2 days in a covered container; the citrus continues to firm the chicken.
Reheating
Best served cold; do not reheat, as heat dulls the citrus brightness.
Common mistakes to avoid
- •Using bottled lemon juice instead of fresh lemon juice, which gives a flat flavor
- •Over-grilling the chicken until it dries out before chopping
Serving suggestions
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