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.
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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.
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.
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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.