Keligun Chicken

Keligun Chicken

12

"An island recipe from the Marianas Islands. So much flavor - and you can add hot spices if you want!"
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Ingredients

servings 378 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 2531 mg
  • 101%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. To Make Marinade: Combine the soy sauce, vinegar, garlic and ground black pepper. Mix together. Marinate chicken in refrigerator for 2 to 4 hours.
  2. Remove chicken from refrigerator and dispose of marinade. Broil or barbecue chicken for 25 to 30 minutes or until cooked through and juices run clear. When chicken is cooked, remove bones and dice chicken meat.
  3. Put diced chicken in a medium bowl. Add the lemon juice and salt and mix together. Then add the coconut, green onion and lemon pepper spice. Mix all together, top with green onion and serve.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

Great recipe! I used boneless chicken breasts, added powdered ginger and red pepper flakes to the marinade. Let it marinate about 4 hours and cooked it on my George Foreman grill. I also omitted...

Most helpful critical review

I agree that 1 cup soy is way too much; overpowers the other ingredients in the marinade. I cut it to 1/4 cup, also 1/4 cup rice vinegar, (original was too much like vindaloo for my taste--sour...

Great recipe! I used boneless chicken breasts, added powdered ginger and red pepper flakes to the marinade. Let it marinate about 4 hours and cooked it on my George Foreman grill. I also omitted...

It smells so good and easy to make. My hubby cannot stop open the oven. I thought the soy sauce is too much. It turn out not salty enough. ( sometimes I like salty food). I also put a teaspoon o...

This is the easiest and best recipe. I've now made it several ways, grilled, sauteed, baked and the chicken is perfect each and every time. For an appetizer, I've skewered the chicken pieces b...

Easy, unique and tasty! I highly recommend using low-sodium soy, as regular soy tends to be WAY too salty. I add a bit of ginger (about a tablespoon, chopped) for adding zing.

This had a great salty sweet taste to it. Served with white rice it was delicious.

I thought this recipe was pretty good, but I'd make a few modifications next time. I made the marinade according to the recipe. Next time I would either cut down on the soy sauce or use low-sod...

At first I was thrown off by the ingredients but I decided to give it a try because I had all the ingredients on hand. I had no idea this chicken would be extremely tender and full of flavor. It...

I only had about a quarter cup of soy sauce so used that with the vinegar, about 1/2 c water, a few tbsp teriyaki sauce and a tblsp fish oil, a generous dash of powdered garlic, ginger and peppe...

I agree that 1 cup soy is way too much; overpowers the other ingredients in the marinade. I cut it to 1/4 cup, also 1/4 cup rice vinegar, (original was too much like vindaloo for my taste--sour...