Traditional Chicken Keleguin is a flavorful Chamorro dish from Guam, known for its fresh, tangy, and savory profile. Made with grilled or boiled chicken, the dish is mixed with lemon juice, coconut, onions, and chilies, creating a vibrant salad that’s light yet packed with bold flavors. This dish is often served chilled and makes a perfect accompaniment to rice or tortillas. Chicken Keleguin is a great option for a healthy, refreshing meal with a bit of island flair.
Traditional Chicken Keleguin Recipe
Ingredients:
- 2 lbs cooked chicken (grilled or boiled), shredded or chopped
- 1 cup freshly grated coconut (or unsweetened shredded coconut)
- 1 small onion, finely chopped
- 4-5 green onions, chopped
- 3-4 bird’s eye chilies (or other hot peppers), minced
- ½ cup lemon juice (or to taste)
- Salt and pepper, to taste
Instructions:
- Prepare the chicken: If grilling, grill the chicken until fully cooked, then shred or chop it into bite-sized pieces. If boiling, cook the chicken in salted water until done, then shred or chop.
- Mix the ingredients: In a large bowl, combine the shredded chicken, grated coconut, chopped onion, green onions, and minced chilies.
- Add the lemon juice: Pour the lemon juice over the chicken mixture, tossing everything together until well combined. Adjust the amount of lemon juice based on your taste preference.
- Season and chill: Add salt and pepper to taste, then cover the dish and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the Chicken Keleguin chilled, alongside steamed rice, tortillas, or as a topping for tostadas.
This traditional Chicken Keleguin is fresh, zesty, and perfect for those who love bold flavors with a hint of heat!
