Chicken kelaguen is a Chamorro dish from Guam made with chopped grilled chicken, plenty of lemon juice, onion, coconut, and chile for a bold, bright finish. It is simple to prepare, served cool or at room temperature, and works well as a shared platter, side dish, or filling meal with flatbread or rice.
If you enjoy this style of Pacific cooking, you may also want to try grilled lobster the Pacific Island way, kokoda.
Ingredients
- 1 1/2 pounds grilled or roasted chicken, chopped finely
- 1/3 cup lemon juice
- 1 small onion, minced
- 1/4 cup grated fresh or unsweetened coconut
- 1 to 2 hot peppers, minced
- 1/2 teaspoon salt
- Black pepper to taste
Instructions
- Chop the cooked chicken into small pieces and place it in a mixing bowl.
- Add the lemon juice, onion, grated coconut, hot pepper, salt, and black pepper.
- Mix well so the chicken is evenly coated and the flavors start to blend.
- Let the mixture rest for at least 15 to 20 minutes before serving.
- Serve cool or at room temperature.
Helpful Tips
- Grilled chicken adds the most smoky flavor, but roasted chicken still works well.
- Add the lemon juice gradually if you want to control the sharpness.
- Serve with flatbread, crackers, or rice for an easy meal.
FAQ
Is chicken kelaguen always spicy?
It often includes hot pepper, but you can adjust the amount to suit your taste.
Can I make kelaguen ahead of time?
Yes. It holds up well for a few hours in the refrigerator while the flavors blend.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 457 kcal |
| Fat | 24.2 g |
| Saturated Fat | 10.6 g |
| Carbohydrates | 6.3 g |
| Sugar | 0 g |
| Fiber | 0.9 g |
| Protein | 54 g |
| Sodium | 703.1 mg |
| Cholesterol | 152.1 mg |
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