Chicken Kelaguin Guamanian Spicy Chicken Recipes

CHOPPED GRILLED CHICKEN KELAGUEN MANNOK

Steps:

• Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate.
• Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes.
• Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour.
• Chop the chicken into 1/2-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, chile pepper and lemon juice. Toss to combine. Refrigerate.
• Serve cold.

CHICKEN KELAGUIN (GUAMANIAN SPICY CHICKEN)

Steps:

• 1. Cut chicken in half and sprinkle with salt. place in a broiler pan or over charcoal. Cook for 20 minutes. Turn over and cook until done but still juicy.
• 2. Remove chicken from bone and chop.
• 3. Mix all ingredients in a bowl. Taste and adjust seasonings, don't skimp on the salt. Chill at least one hour. Serve with tortillas or crackers.

TRADITIONAL CHICKEN KELEGUIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
• Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.

CHICKEN KELAGUEN

Steps:

• 1. Cook (BBQ) the chicken on a hot grill until they are completely cooked. Let cooled, then chop them real fine and place in a large salad bowl
• 2. Use a separate small bowl to mix all the other ingredients. Squeeze the lemon juice, then add salt and pepper, and red pepper flakes. Mix them all together until they all blend together.
• 3. Add the grated coconut, and mix them well. Add the green onions, cilantro and lemon zest for garnish.
• 4. Add 2-3 tablespoon full of chicken filling in the middle of the tortilla, then fold the sides and roll them into a burrito shape.
• 5. Makes 5-6 servings, depending on the amount of filling for each tortillas.

CHICKEN KELAGUEN - IN DEPTH

Steps:

• Mix soy sauce with lemon juice. Add finely chopped onion and peppers. Let sit a few days in the refrigerator to let the flavors blend.
• Marinate the chicken in the Finadene sauce overnight. Grill/broil the chicken, basting with the sauce. After it is done, cool the chicken, debone and shred it.
• Open the coconut and discard the liquid inside. Grate the coconut meat. After the coconut is grated, pick it up in your hands and squeeze it over a bowl to collect the milk. Mix the milk with an equal amount of lemon juice and chill.
• Mix the green onions, peppers, and coconut meat to the chicken. Slowly mix the coconut milk and lemon juice into the chicken, stirring well.
• Serve warm on or in pita bread.

KELAGUEN CHICKEN

Steps:

• 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.
• 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.

GUAM-STYLE CHICKEN SALAD (KELAGUEN MANNOK)

Steps:

• Combine soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with plastic wrap. Refrigerate for at least 8 hours or overnight to marinate.
• Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast iron grill pan over medium-high heat.) Cook chicken, turning once, until just cooked through. Transfer to a cutting board and let cool; cut into 1/2" cubes and place in a large bowl. Add chopped onion, scallions, coconut, juice, and chiles, and toss to combine; let sit at room temperature for 1 hour to meld flavors. Serve with pita, if you like.