Kelaguen is a beloved Chamorro preparation from Guam in which grilled meat or seafood is chopped and seasoned with citrus, coconut, onion, and chilies. Chicken thighs stay juicy and carry the bright mixture well.
Grill the chicken until deeply browned, rest it, then fold it into the fresh lemon and coconut mixture just before serving.
Let the coconut sit in the lemon juice briefly before adding the chicken so the flavors mellow together.
Serving Suggestions
Serve with Chamorro red rice, warm tortillas, or a crisp cucumber salad.
Recipe Notes
Refrigerate leftovers promptly and use within two days. Serve chilled or at room temperature.
Chamorro Chicken Kelaguen
Chopped grilled chicken tossed with lemon, fresh coconut, onion, scallions, and chilies.
Ingredients
Equipment
Method
Grill the Chicken:
- Toss the chicken with oil, salt, and pepper. Grill over medium-high heat for 6 to 8 minutes per side, until browned and the thickest part reaches 74°C. Rest for 10 minutes.
Prepare the Mixture:
- Combine the lemon juice, coconut, red onion, scallions, chilies, and salt in a large bowl. Let the mixture stand for 5 minutes so the coconut absorbs the citrus.
Chop and Toss:
- Chop the rested chicken into small pieces. Fold it into the lemon-coconut mixture and taste for salt and heat.
Serve:
- Serve the kelaguen at room temperature with warm rice, tortillas, or Chamorro red rice.
Nutrition
Notes
- Use fresh coconut if available; unsweetened frozen coconut is the closest practical substitute.
- Cook the chicken fully before chopping, then let the lemon mixture provide the finishing brightness.
