Chicken Kelaguen

About This Recipe

This is a Chamorro dish and is a staple in the Mariana Islands.  It is a combination of chicken, lemon juice, onions, peppers, and hot sauce and is served cold, making it perfect for a quick snack right out of the fridge.

Ingredients

• 1 broiler chicken (4-5lbs (I used 840g of the pulled meat))
• 7 tbsp lemon juice
• 1 medium sweet onion
• 2 tsp salt (to taste)
• 1 tsp pepper
• 1.5 tbsp Tabasco
• 5 stalks green onions
• 1 Tbsp olive oil
• 2 small serrano peppers (optional instead of tabasco)

Instructions

1. Preheat your oven to 400°F. In a baking dish place the chicken breast side down. Remove the giblets from the cavity and pat the chicken dry with a paper towel. Drizzle with olive oil and season with salt and pepper.
2. Cook the bird for 60-75 minutes (plus or minus 10 minutes) on a lower middle rack in the oven. I flip mine over to the other side around the 50 minute mark. Use a meat thermometer to temp the breast meat and ensure it is around 165°F.
3. Once the chicken has cooked and cooled, tear the meat away from the bones, remove the skin, and cut the chicken into a small to medium sized dice. If you want extra flavor you can include some of the skin. Place into a large dish.
4. Dice the onion and green onions into small pieces and add to the chicken.
5. Add in the lemon juice, Tabasco, salt, and pepper. Mix everything together and taste, adjust the flavor with lemon juice, hot sauce, and salt as you see fit.
6. This recipe makes 10 servings. Divide it evenly 10 ways. My finished product weighed about 1200g so each serving will be around 120g.