Chicken Kelaguen in Depth
Dive into the vibrant flavors of Chamorro cuisine with this classic Chicken Kelaguen recipe—a zesty, no-fuss dish that’s bursting with freshness and bold island-inspired ingredients. Tender grilled chicken thighs are finely chopped or shredded and combined with the bright tang of freshly squeezed lemon juice, the natural sweetness of grated coconut, and the subtle heat from minced red chilies. A fragrant medley of green onions and garlic adds depth, while a sprinkle of salt and black pepper ties it all together. Traditionally served as a refreshing salad or appetizer, Chicken Kelaguen is perfect for summer gatherings or light, flavorful meals. Pair it with warm flour tortillas or flatbread for a heartier twist. Ready in just 35 minutes, this gluten-free and dairy-free dish embodies a perfect balance of tangy, savory, and spicy elements sure to impress any crowd.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 6 tablespoons Freshly squeezed lemon juice
- 1 cup Grated fresh coconut
- 3 stalks Green onions (sliced thin)
- 2 pieces Small red chilies (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic (finely minced)
- 2 tablespoons Cooking oil
- 4 pieces Flour tortillas or flatbread (optional, for serving)
Instructions
1. Preheat a grill or stovetop grill pan over medium-high heat. Brush the chicken thighs with cooking oil on both sides and sprinkle with a pinch of salt and black pepper.
2. Grill the chicken thighs for 6–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let them rest for 5 minutes.
3. While the chicken rests, prepare the other ingredients. Juice the lemons, mince the chilies and garlic, slice the green onions, and measure out the grated coconut.
4. Once the chicken has rested, chop it finely into small, bite-sized pieces, or shred it using two forks. Transfer it to a large mixing bowl.
5. Add the lemon juice, grated coconut, green onions, minced chilies, minced garlic, salt, and black pepper to the bowl with the chicken. Mix well to ensure the flavors are evenly incorporated.
6. Taste the mixture and adjust the seasoning as necessary. Add more lemon juice, salt, or chilies according to your preference.
7. Transfer the Chicken Kelaguen to a serving platter or bowl. Optionally, warm flour tortillas or flatbread on a griddle and serve alongside the Chicken Kelaguen for a heartier dish.
8. Enjoy this refreshing and tangy dish as an appetizer, salad, or main course!
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3947 mg | 172% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 22.9 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2245 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
