| Level: | Easy |
| Total: | 10 hr |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 10 hr |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 459 |
| Total Fat | 29 g |
| Saturated Fat | 11 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 31 g |
| Cholesterol | 139 mg |
| Sodium | 3634 mg |
| Serving Size | 1 of 8 servings |
| Calories | 459 |
| Total Fat | 29 g |
| Saturated Fat | 11 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 31 g |
| Cholesterol | 139 mg |
| Sodium | 3634 mg |
Reviews
I have eaten chicken Kelaguen since I was a teenager, made by my inlaws who were Chamorro. They always made it without marinating the chicken, and it was always delicious! A couple of years ago I came across a recipe similar to this online and we tried it, and we loved it! I only marinated the chicken for an hour or so, otherwise I was afraid it would be too salty. I also used lemon in the marinade, and less vinegar. I made titiyas and red rice, and lumpia, so delicious.
We made this salad last week and it was delicious! We did not have the recipe for coconut titiyas so we served it with naan bread.
I dunno if it’s because I didnt grill the chicken and pan fried it instead, but it came out on the salty side. The flavors are good, maybe I’ll marinade it for less time, I did overnight.
I am marinating tonight!! But Hey Food Network, could you try to provide some nutrition info like carb counts per serving? Our son has T1D and its tough to find new recipes for him to try without that info.
This “salad” was deliciius with ingredients and techniques listed above. Cooking is subjective to the cook/chef preference and/or taste, So I love that they marinated the chicken in the islands popular table condiment called finadene. For those familar with this condiment staple, it’s also spooned over this kelaguen salad. I made it over the weekend before the 4th of July and even the experienced homecooks enjoyed it very much as they detected a familar extra taste profile. Only change I did was omit the fresh grated coconut (it spoils quickly in the salad if left too long on buffet table and didn’t have pepper so I used Hawaiian red pepper flakes for a mild hear. For those who said it dud not come out, you must have veered away from recipe. It’s a very easy to assemble salad with just a few ingredients. Enjoy !! (Shar from Califirnia)
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.
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.
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.
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: http://www.foodnetwork.com/recipes/chopped-grilled-chicken-kelaguen-mannok.html?oc=linkbackTasty? What do you think?
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…