Chopped Grilled Chicken Kelaguen Mannok

Total Time:
10 hr 30 min
Prep:
1 hr
Inactive:
9 hr
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 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
Directions

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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    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...
    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.
    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!
    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
    !!!! 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.
    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.
    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.
    taste great, also they're other chamorro foods to try.
    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!
    It's one of our family favorites at parties on Guam...gotta love it :
    You have to try one of Guam's favorites. :
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