Kelaguen Chicken

Rating: 4 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

This is a classic recipe from Guam, and one of my favorites. It is wonderful wrapped in a tortilla, or served with crackers. It is also wonderful by itself. I hope you like this as much as my family does!

By JOAN_EIDSON
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.

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  • Bone, and finely chop cooked chicken pieces.

  • In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.

Nutrition Facts

Per Serving:
815 calories; 64.3 g protein; 6.7 g carbohydrates; 255.4 mg cholesterol; 1987.6 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

MONICA LACY
Rating: 5 stars
05/05/2003
I grilled the chicken over hot coals instead of broiling it. It tastes even better. Read More
Helpful
(32)

Most helpful critical review

Nikol
Rating: 2 stars
06/26/2007
My family is from Guam and this is not kelaguen to me. The chicken should only be barbecued after being marinated in soy sauce, lemon, garlic and onions. After it has been grilled and finely cut, then you flavor it with green onions, salt, lemon, red pepper (i like it spicy) and coconut. I usually cut out the coconut when I make it for myself. This is great if you are watching your weight! Read More
Helpful
(82)
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Nikol
Rating: 2 stars
06/26/2007
My family is from Guam and this is not kelaguen to me. The chicken should only be barbecued after being marinated in soy sauce, lemon, garlic and onions. After it has been grilled and finely cut, then you flavor it with green onions, salt, lemon, red pepper (i like it spicy) and coconut. I usually cut out the coconut when I make it for myself. This is great if you are watching your weight! Read More
Helpful
(82)
MONICA LACY
Rating: 5 stars
05/05/2003
I grilled the chicken over hot coals instead of broiling it. It tastes even better. Read More
Helpful
(32)
TheNatster
Rating: 4 stars
06/30/2003
Brings back memories of Guam! Now all I need is a finadene sauce recipe...and the Guamanian tortillas...I'll have a mini-fiesta! Delicious! Read More
Helpful
(20)
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MILLERBULA
Rating: 2 stars
01/11/2004
My husband is from guam. This nothing like the other Kelaguen I have ever tasted. Cheap immation of the original. Read More
Helpful
(14)
Udjat520
Rating: 4 stars
03/12/2010
I am Guamanian so kelaguen is present at any family reunion we have. i love it. but my family adds green onions and red chili pepper flakes and we dont use the coconut. i think its better this way. serve with Chamorro style red rice and finadene and any meat of your choice and you've got the average Chamorro meal Read More
Helpful
(13)
Dina
Rating: 5 stars
06/30/2003
I would love to see more recipes from Guam Read More
Helpful
(12)
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tInA*671*
Rating: 4 stars
04/09/2007
If you live near an Asian market try to find Yours brand lemon powder, it makes all the difference. If you want your kalguen dry then sprinkle it in powder form, if you want the kelaguen more on the wet side then mix the lemon powder in water then combine with the other indgredients. Read More
Helpful
(11)
ga'chong
Rating: 4 stars
04/14/2009
Although grilled on a barbecue is best, chicken roasted on a spit at the local supermarket isn't all that bad, either. I also use chopped green onion for essential flavor and color. Read More
Helpful
(11)
ALTAMAHA
Rating: 3 stars
08/06/2004
I'm lazy so I broil boneless/skinless chicken thighs for this dish. Adding sliced scallions makes for a tastier dish too. Read More
Helpful
(9)
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