Chicken Kelaguen

Nearly 7 years ago, my niece Dhale visited us from Saipan before heading to Oregon for college. During her visit, we toured, ate, and cooked! One dish I learned to make was Kelaguen.

Kelaguen is a Chamorro dish from the Mariana Islands eaten as a side dish or as a main course. Like ceviche, a pickling marinade of lemon juice, fresh coconut, green onions, salt, and spicy hot peppers. It is served cold or at room temperature and eaten as is, over rice or wrapped in a warm corn or flour tortilla (or the Chamorro version, titiyas).


• 1 small rotisserie chicken

• 6 stalks green onions

• Juice from fresh lemon plus 3 tablespoons water

• 2 tsp kosher salt (to taste)

• Hot peppers

• Freshly grated coconut (unsweetened), optional

Recipe Preparation:

1. Debone the chicken; shred or chop into small pieces (Or use a food processor to roughly chop the chicken).

2. Add-in thinly slices of green onions.

3. Add-in lemon juice, water, salt and pepper to the bowl; mix to combine. Adjust seasoning to desired taste.

4. Stir-in grated coconut, if desired.