Chicken Kelaguen is a traditional Federated States of Micronesia recipe (from Chamorro culture) for a classic dish of barbecued and finely chopped citrus-marinated chicken mixed with grated coconut, green onions, lemon juice, chilli, and onion. The full recipe is presented here and I hope you enjoy this classic Federated States of Micronesia version of: Chicken Kelaguen.
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Chicken Kelaguen is one of the most beloved dishes in Micronesian and Chamorro cuisine, especially in the Mariana Islands and throughout Micronesia. Kelaugen started as a citrus-cured seafood dish of the indigenous Chamorro people of Micronesia, particularly in Guam and the Northern Mariana Islands. Long before European contact, island communities relied on open-fire cooking, coconut, citrus, and seafood. These ingredients remain central to kelaguen today.
Over time, especially with the introduction of chickens by Spanish colonizers in the 17th century, poultry became a popular variation. Grilling the chicken over open flames added smoky depth, reflecting traditional island cooking techniques. More modern versions can also be made from tinned spam or tinned corned beef.
Ingredients:
200g yellow onions, finely diced
1 chicken (about 1.8kg)
50g spring onions, finely diced
6 tbsp lemon juice
4 tbsp of calamansi juice
4 tbsp finely-gated lemon zest
2 tsp salt
1⁄2 tsp chilli paste (finely chop and pound to a paste in a mortar)
120g fresh coconut, grated
Method:
Wash and joint the chicken then cook on a hot barbecue with no spice until cooked through. Set aside to cool then strip the meat from the bones and finely chop.
Put the chicken in a bowl and mix with the diced yellow and spring onions. Sprinkle some salt to taste then add 2 tbsp of lemon juice, 1 tbsp of calamansi juice, and a 1 tbsp of lemon zest. Mix thoroughly to combine.
Add another 2 tbsp of lemon juice, season with salt to taste, then add a further tablespoon of calamansi juice, and a tablespoon of lemon zest. Mix them thoroughly.
Taste and add a further tablespoons of lemon juice, calamansi juice, and lemon zest as desired.
Add the chilli paste and continue to mix evenly.
Sprinkle in the grated coconut and mix to combine.
Taste and adjust the seasonings then set aside to rest for 10 minutes.
Serve at room temperature accompanied by rice or wrapped flatbread.
