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Kelaguen Chicken

Read Reviews (11)

"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!" — JOAN_EIDSON

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Types of Salt

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Original recipe makes 4 servings Change Servings

1 tablespoon salt
1 (3 pound) whole chicken, cut into pieces
1/2 cup lemon juice

1 cup grated fresh coconut
1 hot chile pepper, minced

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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.
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.

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Reviews More Reviews

Most Helpful Positive Review

May 05, 2003

I grilled the chicken over hot coals instead of broiling it. It tastes even better.

—MONICA LACY

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Most Helpful Critical Review

Jun 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!

—Nikol

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12 Ratings

Jun 29, 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!

—TheNatster

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Jan 11, 2004

My husband is from guam. This nothing like the other Kelaguen, I have ever tasted. Cheap immation of the original.

—MILLERBULA

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Aug 06, 2004

I'm lazy so I broil boneless/skinless chicken thighs for this dish. Adding sliced scallions makes for a tastier dish, too.

—ALTAMAHA

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Jun 29, 2003

I would love to see more recipes from Guam

—Dina

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Apr 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.

—ga'chong

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Apr 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.

—tInA*671*

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Nutrition

Calories
815 kcal
41%

Carbohydrates
6.7 g
2%

Cholesterol
255 mg
85%

Fat
58 g
89%

Fiber
2.1 g
8%

Protein
64.3 g
129%

Sodium
1988 mg
80%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kelaguen Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 815
Calories from Fat: 522

% Daily Value *
Total Fat 58g 89 %
Saturated Fat 20.6g 103 %
Cholesterol 255mg 85 %
Sodium 1988mg 80 %
Potassium 791mg 22 %
Total Carbohydrates 6.7g 2 %
Dietary Fiber 2.1g 8 %
Protein 64.3g 129 %
Sugars 2.6g
Vitamin A 12 %
Vitamin C 79 %
Calcium 6 %
Iron 37 %
** Thiamin 3 %
Niacin 272 %
Vitamin B6 78 %
Magnesium 28 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.