CHOW THIS: Chicken Keleguen does the trick everytime!

Chicken Kelaguen is one of the most beloved dishes in CHamoru cuisine, known for its bold, simple flavors and its place at family gatherings and fiestas across Guam. Made with grilled chicken, fresh lemon, onions, and spicy donne’, this dish reflects the island’s love of bright citrus, heat, and smoke. Often served with titiyas or crackers, chicken kelaguen is both comforting and celebratory—an everyday staple that carries generations of tradition in every bite.

CHamoru Chicken Kelaguen

Ingredients

• 2 to 3 pounds chicken thighs or leg quarters, bone-in and skin-on

• ½ to ¾ cup fresh lemon juice (or calamansi if available)

• 1 medium onion, finely chopped

• 3 to 5 stalks green onions (ås’uli), thinly sliced

• 2 to 4 hot donne’ peppers, finely chopped (adjust to heat preference)

• Salt, to taste

• Freshly ground black pepper, to taste

• Optional: freshly grated coconut (for garnish or mixing)

Preparation

1. Grill the Chicken
   Grill the chicken over medium heat until fully cooked and slightly charred on the outside. The light char adds depth and smokiness, which is essential to good kelaguen. Allow the chicken to cool slightly.

2. Debone and Chop
   Remove and discard the skin and bones. Finely chop the meat into small, bite-sized pieces or mince it slightly, depending on preference.

3. Season and Acidify
   Place the chopped chicken into a large bowl. Add the lemon juice gradually, mixing well to ensure the chicken is evenly coated. The meat should be moist but not swimming in liquid.

4. Add Aromatics and Heat
   Mix in the chopped onion, green onions, and donne’ peppers. Stir thoroughly so the flavors distribute evenly.

5. Season to Taste
   Add salt and black pepper as needed. Taste and adjust lemon juice, salt, or pepper until the balance of tangy, savory, and spicy is right.

6. Optional Coconut
   For a traditional variation, fold in a small amount of freshly grated coconut or sprinkle it on top before serving.

Serving Suggestions

Chicken kelaguen is traditionally served chilled or at room temperature. Enjoy it with warm titiyas, rosketti, or crackers, and alongside red rice or other fiesta dishes.