CHICKEN KELAGUEN! Guam’s version of a chicken salad, with it’s tangy lemon flavor and spicy peppers; it’s sure to make your mouth water. Usually served at Chamorro gatherings, no BBQ or fiesta is complete without it. There are times though when I’ve craved it, but didn’t want to go through the process of firing up the grill to make it. This is a “not so traditional” way, and when I crave the lemony flavor of chicken Kelaguen, this is my “GO TO” recipe. Of course, the “real deal” of barbecuing the chicken the old fashioned way is much much better! Give this a try, it’s that easy and that good!
1 (2 1/2 – 3 lb.) Rotisserie Chicken, REGULAR flavored
1 bunch green onions, finely chopped
1 small yellow Onion, chopped
2 – 3 tsp. Lemon Powder
3 – 4 Fresh Lemons, juiced
1 1/4 tsp. Salt, to taste
Pinch of Accent, optional
Hot Peppers, finely chopped OR dried pepper flakes can be substituted
Grated Coconut, optional
Debone the chicken and chop the meat coarsely. To this add both types of onions, the hot peppers, the salt and the Accent.
NOTE: Because the rotisserie style chicken is so moist, you want to handle it as little as possible; otherwise, you’ll break up the chicken even more. 😉
Add the lemon powder into the lemon juice, stir to dissolve. Pour in the lemon juice mixture, making sure the seeds are removed, over the chicken. If you are using the grated coconut, toss in as much or as little as you’d like. NOW, you can toss the Kelaguen together making sure to combine the ingredients thoroughly. Adjust the seasonings according to your taste. Cover and allow the flavors to meld until ready to be served.
NOTE: I myself, do not add the coconut, only because I do not like how it tastes the following day. My suggestion is, to have it as an option on the side and whoever wants it, can add it to their serving.