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Chamorro chicken kelaguen with chopped grilled chicken, fresh coconut, lemon, onions, and chilies on a serving platter.

Chamorro Chicken Kelaguen

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Chopped grilled chicken tossed with lemon, fresh coconut, onion, scallions, and chilies.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Chamorro
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken
  • 2 lb boneless skinless chicken thighs
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
Kelaguen Mixture
  • 1/2 cup fresh lemon juice from 4 to 5 lemons
  • 1 cup fresh grated coconut unsweetened
  • 1/2 medium red onion finely diced
  • 4 scallions thinly sliced 4
  • 2 whole red chilies finely chopped
  • 1/2 tsp kosher salt

Equipment

  • Grill or grill pan
  • Instant-read thermometer
  • Mixing bowl
  • Chef's knife

Method
 

Grill the Chicken:
  1. 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:
  1. 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:
  1. Chop the rested chicken into small pieces. Fold it into the lemon-coconut mixture and taste for salt and heat.
Serve:
  1. Serve the kelaguen at room temperature with warm rice, tortillas, or Chamorro red rice.

Nutrition

Calories: 360kcalCarbohydrates: 10gProtein: 38gFat: 19gSaturated Fat: 8gCholesterol: 145mgSodium: 620mgFiber: 3gSugar: 4g

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.