Best 9 Chicken Kelaguin Guamanian Spicy Chicken Recipes

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In the heart of the Pacific Island, Guam, lies a culinary treasure that tantalizes taste buds and embodies the vibrant spirit of its people - Chicken Kelaguen. This iconic dish, pronounced "kay-lah-guen," is a harmonious blend of savory chicken, zesty citrus, fiery peppers, and aromatic spices that create an explosion of flavors.

Chicken Kelaguen showcases Guam's rich cultural heritage, influenced by Spanish, Filipino, and Micronesian cuisines. Its roots can be traced back to the indigenous Chamorro people, who used local ingredients to create this delectable dish. Over time, the recipe has evolved, incorporating influences from various cultures, resulting in the distinct and beloved version we know today.

This article presents a collection of Chicken Kelaguen recipes that cater to diverse preferences and skill levels. Whether you're a seasoned cook or a culinary novice, you'll find a recipe that suits your taste and expertise. From traditional methods using fresh, locally sourced ingredients, to modern variations that incorporate unique flavor combinations, these recipes capture the essence of Chicken Kelaguen while allowing for personal creativity.

Dive into the vibrant world of Chicken Kelaguen and explore the different recipes provided in this article. Each recipe offers a unique interpretation of this beloved dish, ensuring that every bite is an unforgettable culinary journey. Indulge in the spicy heat of the peppers, the refreshing tang of the citrus, and the aromatic embrace of the spices, all harmoniously blended with tender chicken. Discover the secrets behind this iconic dish and create a memorable dining experience that celebrates the rich cultural tapestry of Guam.

Let's cook with our recipes!

CHOPPED GRILLED CHICKEN KELAGUEN MANNOK



Chopped Grilled Chicken Kelaguen Mannok image

Provided by Guy Fieri

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 10

2 cups soy sauce
1 1/2 cups sugar cane vinegar
1 teaspoon ground black pepper
1 yellow onion, thinly sliced
2 1/2 pounds boneless chicken thighs, skin on
4 cups sliced green onions
1 cup small-diced yellow onion
1 1/2 cups fresh grated coconut
8 Thai bird's eye chile peppers, stemmed and thinly sliced
1/4 cup fresh lemon juice

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)



Chicken Kelaguin (Guamanian Spicy Chicken) image

This recipe is one of my favorites. In Guam the chicken is normally grilled over a wood fire. I usually cook it over charcoal, but I have used boiled and rotrissere chicken with good results.

Provided by J. White Harris

Categories     Poultry Appetizers

Time 55m

Number Of Ingredients 6

2-3 lb. whole chicken fryer
1 small onion, chopped
6 small hot peppers, chopped (or less, to taste)
1/2 c lemon or lime juice (i use lime juice)
1 Tbsp salt
1 c grated fresh coconut (optional)

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.

GUAMANIAN CHICKEN



Guamanian Chicken image

When we were stationed on Guam, they used to make this wonderful chicken on huge grills, then chop it into smaller pieces and serve. The longer it stays in the marinade, the better.

Provided by Finneus Fudge

Categories     Chicken

Time P2D

Yield 10 serving(s)

Number Of Ingredients 6

5 lbs chicken legs with thigh
2 cups soy sauce
5 lemons, juice of
1 bunch green onion, chopped
1 1/2 teaspoons crushed garlic
hot sauce, to taste

Steps:

  • Mix all ingredients but chicken.
  • Place chicken into large zip loc bags and pour in half the marinade. (Save the rest of the marinade in the refrigerator for use when grilling.).
  • Refrigerate over night or longer.
  • Remove chicken, discarding the marinade.
  • Grill until about half done.
  • Dip each piece into the reserved marinade and finish cooking.

CHICKEN KELAGUEN



Chicken Kelaguen image

Chicken Kelaguen is an island's favorite. If you like spicy food, then you may add more red pepper flakes to your liking.

Provided by Connie "Kiyu" Guerrero

Categories     Other Side Dishes

Time 1h20m

Number Of Ingredients 8

1 pkg corn or flour tortillas
6 large chicken breast (cooked & chopped)
1 c coconut (freshly grated)
4-5 large lemon juice, fresh
1 c green onions (chopped)
1 Tbsp red hot pepper (freshly chopped)
1/4 c cilantro (finely chopped)
1 1/8 tsp salt and pepper

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.

TRADITIONAL CHICKEN KELEGUIN



Traditional Chicken Keleguin image

This is a traditional Guam recipe for Chicken Keleguin (Keleguin Mannok). I hope you like it and enjoy.

Provided by CINNAMON_75

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 8

Number Of Ingredients 6

1 (3 pound) whole chicken
1 coconut, drained and meat grated
2 lemons, juiced
1 bunch green onions, chopped
3 tablespoons dried red pepper flakes
salt to taste

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.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 14.4 g, Cholesterol 85.2 mg, Fat 24.4 g, Fiber 7.4 g, Protein 30.6 g, SaturatedFat 16.8 g, Sodium 98.6 mg, Sugar 4.1 g

CHICKEN KELAGUEN - IN DEPTH



Chicken Kelaguen - in Depth image

This is a spicy (hot) chicken dish from Guam. This version is more work than my other one, but is richer in flavor, in my opinion. Be careful with the hot peppers! Wear gloves if possible, and wash your hands thoroughly after, not touching your face.

Provided by Lovellama

Time P1DT1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup soy sauce
1 cup lemon juice
1 large onion, finely chopped
5 hot peppers, finely chopped
1 whole broiler-fryer chicken, cut up
1 fresh coconut
lemon juice
4 green onions, finely chopped
3 hot peppers, finely chopped
4 -6 pita bread

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



Kelaguen Chicken image

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!

Provided by JOAN_EIDSON

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Yield 4

Number Of Ingredients 5

1 tablespoon salt
1 (3 pound) whole chicken, cut into pieces
½ cup lemon juice
1 cup grated fresh coconut
1 hot chile pepper, minced

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.

Nutrition Facts : Calories 815 calories, Carbohydrate 6.7 g, Cholesterol 255.4 mg, Fat 58 g, Fiber 2.1 g, Protein 64.3 g, SaturatedFat 20.6 g, Sodium 1987.6 mg, Sugar 2.6 g

ROSE'S CHAMORRO CHICKEN KELAGUEN



Rose's Chamorro Chicken Kelaguen image

A Chamorro favorite, especially at fiestas and barbeques!! Similar to a tangy grilled chicken salad; but with no mayo.

Provided by ChamoritaMomma

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (3 -4 lb) whole chickens, split in half
1/2 cup onion, chopped
3/4 cup green onion, chopped
1/2-3/4 cup fresh lemon juice, adjust according to taste
2 teaspoons salt, adjust to taste
1/4 teaspoon Accent seasoning (optional)
2 -4 habanero peppers, chopped, adjust to your taste
3/4 cup freshly grated coconut meat, NOT THE SWEET BAKING KIND (optional)

Steps:

  • Prepare the bbq grill, either gas or charcoal. Lightly salt the split chicken. Grill the chicken until just done; do not overcook! Set aside to cool completely. Debone the chicken and then chop coarsely.
  • Combine the rest of the ingredients in a large bowl and mix thoroughly. Adjust lemon juice and salt according to your taste. This can be eaten right away with warm corn tortillas. This dish is typically served as a side dish at chamorro fiestas and barbeques.
  • The traditional way adds fresh shredded coconut (NOT the baking kind). I prefer not to add it just for personal taste.

Nutrition Facts : Calories 336.2, Fat 23.4, SaturatedFat 6.7, Cholesterol 107, Sodium 878.9, Carbohydrate 4.9, Fiber 0.8, Sugar 2.2, Protein 25.8

GUAM-STYLE CHICKEN SALAD (KELAGUEN MANNOK)



Guam-Style Chicken Salad (Kelaguen Mannok) image

Make and share this Guam-Style Chicken Salad (Kelaguen Mannok) recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups soy sauce
1 1/2 cups cane vinegar
1 teaspoon fresh ground black pepper
1 small yellow onion, thinly sliced, plus 1 cup finely chopped
2 1/2 lbs boneless skinless chicken thighs
4 cups thinly sliced scallions
1 1/2 cups unsweetened grated coconut
1/4 cup fresh lemon juice
8 red thai bird chiles, stemmed and thinly sliced
toasted pita bread, for serving

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.

Nutrition Facts : Calories 463.7, Fat 21.4, SaturatedFat 14.1, Cholesterol 157.4, Sodium 5546, Carbohydrate 17.3, Fiber 6.3, Sugar 5.5, Protein 50.2

Tips:

  • Use a variety of peppers to achieve the desired level of spiciness. Habaneros and Scotch bonnets are great choices for a fiery dish, while milder peppers like poblanos and Anaheims can be used for a more subtle heat.
  • Toast the spices before grinding them to enhance their flavor.
  • Be careful not to overcook the chicken, as this will make it tough.
  • Serve Kelaguen immediately with rice, tortillas, or bread.

Conclusion:

Chicken Kelaguen is a delicious and versatile dish that can be enjoyed in many different ways. It's perfect for a party appetizer, a quick and easy weeknight meal, or a special occasion feast. So next time you're looking for something new and exciting to try, give Chicken Kelaguen a try. You won't be disappointed!

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