A traditional Chamorro dish, is a delightful combination of grilled chicken, tangy lemon juice, and aromatic ingredients like green onions and grated coconut. Hailing from the stunning landscapes of Guam, Chicken Kelaguen encapsulates the essence of Chamorro culinary tradition and the art of using locally sourced ingredients. Join us as we guide you through crafting this zesty masterpiece, inviting you to savor the authentic taste of Guam’s cherished culinary heritage.
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Juice of 6-8 lemons
- 2-3 Thai bird’s eye chilies, finely chopped (adjust to your spice preference)
- Salt and black pepper, to taste
- 1/2 cup freshly grated coconut
- 1/2 cup chopped green onions
- Red leaf lettuce or tortillas, for serving (optional)
- Grill the chicken breasts until they are cooked through and have a delightful char. You can also pan-fry or bake them as alternatives.
- Once the chicken is cooked, let it cool, then shred it into small pieces.
- In a mixing bowl, combine the shredded chicken, minced garlic, finely chopped onion, and finely chopped Thai bird’s eye chilies.
- Squeeze the juice of 6-8 lemons over the mixture, adjusting the amount to achieve your preferred level of tanginess.
- Season with salt and black pepper to taste.
- Add the freshly grated coconut and chopped green onions to the mixture. Mix everything together.
- Let the Chicken Kelaguen marinate in the refrigerator for about 30 minutes to allow the flavors to meld.
- Serve the Chicken Kelaguen on red leaf lettuce leaves or inside tortillas if you prefer a wrap-style presentation.