Chicken Kelaguen is one of the most beloved dishes in Micronesian and Chamorro cuisine, especially in the Mariana Islands and throughout Micronesia. Light, fresh, and boldly flavored, it is a marinated chicken dish made with grilled or cooked chicken finely chopped and mixed with citrus juice, grated coconut, onions, and hot peppers.
Served cold or at room temperature, Chicken Kelaguen is often enjoyed with rice or wrapped in warm tortillas or flatbread.
What defines kelaguen is its bright, tangy flavor. The citrus, traditionally local limes, season the chicken much like ceviche, while the coconut adds richness and balance. Chili peppers provide heat, making the dish refreshing yet fiery, perfectly suited to the tropical climate of the Pacific Islands.
Read Also: Chukuchuk: The Coconut Rice Balls of the Marshall Islands
Chicken Kelaguen: Micronesia’s Citrus-Marinated Grilled Chicken
Description
Chicken Kelaguen is one of the most beloved dishes in Micronesian and Chamorro cuisine, especially in the Mariana Islands and throughout Micronesia.
Background and Origin
The origins of kelaguen are deeply rooted in 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.
Originally, kelaguen was often prepared using raw or lightly cooked seafood, which was cured with citrus juice and salt. 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.
Spanish and later American influences contributed additional ingredients and cooking methods, but the heart of kelaguen remained unchanged: simple, fresh components combined with skill and tradition.
Ingredients
Instructions
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How to Prepare Chicken Kelaguen
- Wash the chicken and barbecue it raw without any spice until cooked. Allow it to cool, debone it, and chop it into smaller portions.
- Finely chop the onions and set aside. Â
- In a big bowl, put the diced chicken and add the diced yellow and green onions. Sprinkle some salt. Add 2 tablespoons of lemon juice, a tablespoon of calamansi juice, and a tablespoon of lemon China. Mix evenly.
- Add another 2 tablespoons of lemon juice, salt to taste, a tablespoon of calamansi juice, and a tablespoon of lemon China. Mix them thoroughly.
- Taste and add more tablespoons of lemon juice, calamansi juice, and lemon China as desired.
- Add the hot pepper paste and continue to mix evenly.
- Sprinkle in the grated coconut and mix.
- Taste and adjust the seasonings. Let it rest for 10 minutes.
- Serve at room temperature alongside rice or wrapped flatbread.
Video Credit: Guam Mama Cooks–YouTube
Note
Tips for Preparing Chicken Kelaguen
- Season gradually. Salt and citrus should be added in stages. Let the mixture rest for a few minutes, then taste and adjust.
- Traditionally, the chicken is grilled over an open flame. This adds a subtle smokiness that elevates the dish and balances the citrus.
- Finely chopping the chicken instead of shredding helps it absorb the citrus and seasonings evenly.
- Allow the kelaguen to sit for 10–15 minutes before serving. This resting time lets the flavors meld beautifully.
Read Also: Mauritius’ Dholl Puri—Soft Flatbread Filled with Spiced Split Peas
Preparing chicken kelaguen often brings people together, with family members chopping, squeezing citrus, and seasoning by taste rather than measurement.
Today, Chicken Kelaguen stands as a proud expression of Micronesian heritage. It reflects resilience, adaptability, and the enduring importance of communal food traditions.
