Non-VegetarianCHamoru cuisine Main Course

Chicken Kelaguen

Name: Chicken Kelaguen
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: CHamoru
Ingredients: 2 lb Boneless chicken thighs; 0.75 cup Fresh lemon juice; 1 cup Fresh grated coconut; 1 unit Yellow onion; 2 unit Donne' sali (hot peppers); 3 unit Green onion; 1 tsp Salt

Grilled chicken finely chopped and tossed with fresh lemon juice, minced hot peppers, onion, and toasted grated coconut, served cold or at room temperature. The citrus lightly cooks and firms the meat, giving it a bright, tangy character.

🇺🇸United States· Guam

Prep: 25 min
Cook: 15 min
Total: 40 min
Servings: 6
Difficulty: Medium
Calories: 240 kcal

Ingredients

0 of 7 gathered

Servings

2 lb Boneless chicken thighs
¾ cup Fresh lemon juice
1 cup Fresh grated coconut — toasted
1 unit Yellow onion — finely diced
2 unit Donne' sali (hot peppers) — minced, or to taste
3 unit Green onion — sliced
1 tsp Salt

Equipment

•Grill
•Sharp knife
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 240 kcal
fat: 13
carbs: 6
protein: 26
calories: 240

Instructions

1
Grill the chicken thighs over hot coals until lightly charred and cooked through. Cook for about 6-7 minutes per side.
2
Let the chicken rest. Then, chop it very finely with a sharp knife.
3
Toast the grated coconut in a dry skillet over medium heat. Stir until it turns golden and smells fragrant.
4
Add the chopped chicken, lemon juice, toasted coconut, onion, hot peppers, and green onion to a bowl.
5
Season with salt. Toss everything well so the chicken coats evenly.
6
Let the mixture sit at room temperature for 15-20 minutes to absorb the citrus juice.
7
Taste the mixture before serving. Add more lemon juice, salt, or hot peppers if you like.

Chef's tips

Chop the chicken by hand instead of using a food processor, which makes the meat mushy. Toast the coconut just until golden for the best aroma.

Storage

Refrigerate up to 2 days in an airtight container.

Reheating

Serve cold; not intended to be reheated.

Common mistakes to avoid

•Using bottled lemon juice instead of fresh lemon juice, which lacks bright flavor
•Not chopping the chicken finely enough for the mixture to hold together properly