Kelaguen

About This Recipe

Kelaguen is the iconic Chamorro dish of Guam and the Northern Mariana Islands. Grilled chicken is finely chopped and then 'cooked' further in fresh lemon juice, mixed with freshly grated coconut, green onions, and hot pepper. It is served with titiyas tortillas or rice.

Ingredients

Serves 4

• 600 gboneless chicken thighs
• 1/2 cupfresh lemon juice
• 1/2 cupfreshly grated coconut
• 3 stalksgreen onions, finely chopped
• 1-2 wholehot peppers (donne' sali), minced
• 1 tspsalt

Instructions

1. 1

   Grill chicken

   Grill chicken thighs over high heat 6–7 minutes per side. Let cool slightly.

2. 2

   Chop finely

   Chop chicken very finely — almost minced — including any charred bits for flavour.

3. 3

   Cure

   In a bowl, combine chopped chicken, lemon juice, grated coconut, green onions, hot pepper, and salt. Mix well.

4. 4

   Rest and serve

   Let sit 10–15 minutes for flavours to meld. Serve with titiyas or steamed rice.

Variations

• •

  Make shrimp kelaguen by using grilled prawns.

• •

  Venison or beef kelaguen are also traditional.

Storage

Best eaten the same day. Refrigerate up to 2 days but the coconut softens.

Frequently Asked Questions