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Chicken Kelaguen In Depth Recipe

Unleash the fiery flavors of Guam with this in-depth recipe for Chicken Kelaguen! More involved than our quick version, this recipe delivers an explosion of rich, spicy taste. A true culinary adventure, but handle the chilies with care – gloves recommended! This authentic Guamanian dish features perfectly marinated and grilled chicken, tossed with freshly grated coconut, vibrant green onions, and a zesty citrus dressing. Prepare for a flavor journey!

Prep Time 240 mins
Cook Time 1500 mins
Calories 1123.3 kcal
Protein 123g
Rating 4.3 (8 Reviews)
Chicken Kelaguen In Depth 86

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Kelaguen In Depth

  • 1/4 cup soy sauce
  • 1/4 cup + 2 tablespoons fresh lemon juice
  • 1/2 cup finely chopped red onion
  • 2-4 Thai chilies (for marinade), 1-2 Thai chilies (optional, for mixture), finely minced
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 fresh coconut (yielding approximately 2 cups grated meat and 1/2 cup fresh coconut milk)
  • 1/4 cup chopped green onions
  • Pita bread (optional, for serving)

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How to Make Chicken Kelaguen In Depth

  1. In a medium bowl, whisk together 1/4 cup soy sauce and 2 tablespoons lemon juice.
  2. Add 1/2 cup finely chopped red onion and 2-4 Thai chilies, finely minced (wear gloves!). Adjust chili quantity to your spice preference.
  3. Cover and refrigerate for at least 2 days, or up to 4, to allow the flavors to meld.
  4. Marinate 1.5 lbs boneless, skinless chicken breasts in the finadene sauce overnight in the refrigerator.
  5. Preheat grill or broiler. Grill or broil chicken, basting frequently with the marinade, until cooked through (about 6-8 minutes per side).
  6. Let the chicken cool completely. Once cool, debone and shred the chicken.
  7. Crack open one fresh coconut. Discard the coconut water.
  8. Grate the coconut meat, aiming for about 2 cups of grated coconut.
  9. Squeeze the grated coconut using your hands over a bowl to extract approximately 1/2 cup of coconut milk.
  10. Mix the coconut milk with 1/4 cup of fresh lemon juice. Refrigerate until ready to use.
  11. In a large bowl, combine the shredded chicken, 1/4 cup chopped green onions, 1-2 finely minced Thai chilies (optional, wear gloves!), and the grated coconut.
  12. Gently fold in the chilled coconut milk and lemon juice mixture. Mix well to combine.
  13. Serve warm or at room temperature. Enjoy the Chicken Kelaguen on its own or in pita bread!

Nutrition Information (Approximate per serving)

Sodium

188 g

Sugar

65g

Fat

197g

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Salads Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Poultry Chicken Recipes Asian Healthy Keto Summer Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation South West Pacific Main Dish 1 Day Or More Micro Melanesia