Chopped Grilled Chicken Kelaguen Mannok

Total Time:
10 hr 30 min
1 hr
9 hr
30 min

6 to 8 servings

  • 2 cups soy sauce
  • 1 1/2 cups sugar cane vinegar
  • 1 teaspoon ground black pepper
  • 1 yellow onion, thinly sliced
  • 2 1/2 pounds boneless chicken thighs, skin on
  • 4 cups sliced green onions
  • 1 cup small-diced yellow onion
  • 1 1/2 cups fresh grated coconut
  • 8 Thai bird's eye chile peppers, stemmed and thinly sliced
  • 1/4 cup fresh lemon juice
Watch how to make this recipe.
  • Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate.

  • Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes.

  • Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour.

  • Chop the chicken into 1/2-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, chile pepper and lemon juice. Toss to combine. Refrigerate.

  • Serve cold.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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3.7 15
Thanks For Sharing Your Recipe! I like mine a little meatier so I cut the final onions and coconut a little. Peppers left so people can add their own heat. Cane vinegar marinade rocks! Its nice to have a variation to my normal Guamanian marinade. item not reviewed by moderator and published
I've tried marinating my chicken before and it doesn't taste the same if you do. I've also tried using rotisserie chicken and I can definitively say never take that shortcut! Boneless thighs mixed with some boneless breast meat does mimic a whole fryer pretty well and saves time since my family thinks I'm the only one that can cut up chicken. Just be careful not to dry out the breasts while cooking. I also don't use yellow onions because I just don't like them in there. In addition, LOL, I leave out the peppers because of my kids and just add some to my plate. It doesn't taste exactly the same without peppers sitting with the rest, but we all have to make adjustments I guess! I think it's amazing this recipe is even on this site. The best suggestion I  can give to a newbie is to add your salt and lemon a little at a time, mix, then taste. Keep going until you're happy with it. You might end up using more or less than this recipe says. item not reviewed by moderator and published
Very disappointed when I watched this on Triple D - pre-marinating the chicken is a horrible idea - the chicken should never be marinated before grilling. At first I gave it a try - thinking OOH a new way to do an Island favorite, and it was so bad - I had to throw it away. Fresh Lemon and Vinegar Marinated Chicken are just not compatible - perhaps a Mexican dish can be created from this disaster - but it was definitely not a Chamorro / Guam Dish , it was sour and horribly wrong.  item not reviewed by moderator and published
I think this recipe is awesome. It bugs me when people say you shouldn't marinade or season the chicken before hand... why not? the greats take traditional recipes and make them better by applying their twists and experiences. Read more at: What do you think? item not reviewed by moderator and published
Chicken Kelaguen is a general favorite of the Chamorro community and I understand that it can be prepared differently. However, the original recipe is always best. There are many different types of original Chamorro recipes available in Saipan that are mouth watering, that you can't get enough of! No offense to the Chef who prepared this recipe, but you had it all wrong... item not reviewed by moderator and published
Not authentic. I've never had kelaguen from marinated chicken! You should taste the balance of flavors between the citrus, chili pepper, onion and coconut so the chicken is just seasoned with salt. I don't want to discourage people from trying this recipe, just know that it's not authentic kelaguen. Also, I like to use more coconut. item not reviewed by moderator and published
My family and friends love this! For a variation, I add fresh cilantro. Until I located Thai chilies I used sriracha. Serve it on a bed of French spinach with sliced avacado, then sit back and enjoy the applause! item not reviewed by moderator and published
Recipe is wrong u don't have to marinade the chicken just put it on the grill and BBQ it. After it's cooked debone the chicken chop it up mix with lemon salt accent green onions and hot pepper u can even add Japanese red ginger item not reviewed by moderator and published
!!!! NANA SAYS; I-adai! do not use soy sauce, and do not, per one of the comments, season the chicken. Lemon, salt, coconut, onions and hot pepper (optional). 9 hours, no, 2 hours prep time to finish. item not reviewed by moderator and published
Haven't made it but I've had their version from the food truck. It's amazing. I make mine a different way but it's nowhere as good as their version. Can't wait to make it using this recipe. item not reviewed by moderator and published
Recipe is all wrong just so you know. First of all you don't marinade the chicken before grilling and to make this dish is that you grill the chicken without seasoning. Please check your recipe again and make some correction. You have just ruin this recipe and you make this food taste like B-B-Q chicken. item not reviewed by moderator and published
taste great, also they're other chamorro foods to try. item not reviewed by moderator and published
Pretty interesting take on the simple Chicken Kelaguen that I'm used to making. it's also a great way to lose weight! Just limit or stay away from too much tatiyas (flour tortillas! item not reviewed by moderator and published
It's one of our family favorites at parties on Guam...gotta love it : item not reviewed by moderator and published
You have to try one of Guam's favorites. : item not reviewed by moderator and published
Wow!.. I have had this from the PDX671truck and just finished making a batch at home. It is excellent.... Yes it is different than traditional. But they both are good! If you threw this away you did something wrong! Just like in finadene vinegar, cider vinegar and lemon juice can all be mixed or substituted to taste. In my opinion, this version of kelaguen has a depth that is lacking in the more traditional. Family recipes vary, so saying something isn't done right is purely opinion!<div><br /></div> item not reviewed by moderator and published

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