📝 About This Recipe
A cornerstone of Chamorro cuisine, Kelaguen Mannok is a vibrant, soul-satisfying dish that perfectly balances the smokiness of the grill with the bright acidity of fresh citrus. While technically a 'cooked' protein, it follows the chemical profile of a ceviche as the chicken is finely chopped and 'cured' in a bath of lemon juice, fiery bird’s eye chilies, and freshly grated coconut. It is an essential party food on Guam, offering a refreshing explosion of flavor that is both light and incredibly bold.
🥗 Ingredients
The Protein
- 2 pounds Chicken Thighs (boneless, skin-on for maximum flavor)
- 1 tablespoon Vegetable Oil (for brushing the grill)
- 1 teaspoon Salt (to season chicken before grilling)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Kelaguen Base
- 1/2 cup Fresh Lemon Juice (freshly squeezed; about 3-4 large lemons)
- 1 cup Grated Coconut (freshly grated or unsweetened frozen, thawed)
- 6 stalks Green Onions (thinly sliced)
- 3-6 pieces Thai Bird's Eye Chilies (minced; adjust based on heat preference)
- 1.5 teaspoons Kosher Salt (or to taste)
For Serving
- 8 pieces Titiyas (Chamorro coconut or flour tortillas)
- 1 piece Lemon Wedges (for extra zest at the table)
👨🍳 Instructions
-
1
Preheat your outdoor grill to medium-high heat (about 400°F). If you don't have a grill, a cast-iron grill pan indoors will work beautifully.
-
2
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
-
3
Lightly oil the grill grates. Place the chicken thighs on the grill, skin-side down first to render the fat and achieve a crispy, charred texture.
-
4
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. You want a bit of 'char' as this smoky flavor is vital to the final dish.
-
5
Remove the chicken from the grill and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute so the meat stays moist.
-
6
Once cooled slightly, remove the skin if you prefer a leaner dish, or keep it for extra flavor. Chop the chicken into very small, bite-sized pieces (about 1/4 inch cubes).
-
7
In a large non-reactive mixing bowl (glass or stainless steel), combine the chopped chicken and any accumulated juices from the cutting board.
-
8
Pour the fresh lemon juice over the chicken. The acidity will begin to penetrate the meat, further 'curing' it and brightening the smoky flavors.
-
9
Add the minced Thai chilies and the sliced green onions. Stir well to ensure the heat and aromatics are evenly distributed.
-
10
Fold in the grated coconut. This adds a creamy, nutty sweetness that balances the sharp lemon and spicy peppers.
-
11
Taste the mixture. Add the kosher salt gradually, stirring and tasting until the flavors 'pop.' The salt is crucial for balancing the acid.
-
12
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period is essential for the flavors to meld and the chicken to fully absorb the citrus.
-
13
Give the Kelaguen a final toss before serving. Adjust seasoning with a splash more lemon or a pinch of salt if needed.
💡 Chef's Tips
Use fresh lemons rather than bottled juice; the aromatic oils in fresh citrus are irreplaceable here. If you cannot find fresh coconut, use frozen unsweetened grated coconut—avoid the dried, sweetened flakes used for baking. For an authentic kick, use a mortar and pestle to mash the chilies with a bit of salt before adding them to the bowl. Don't over-process the chicken in a food processor; hand-chopping provides the traditional texture that makes Kelaguen so unique. If you're short on time, a rotisserie chicken can be used, though you will lose the signature smoky grilled flavor.
🍽️ Serving Suggestions
Serve chilled inside warm, thick flour Titiyas (Chamorro tortillas) for the ultimate island experience. Pair with a side of Red Rice (Achote rice) to create a traditional Guamanian plate. Enjoy as a refreshing appetizer alongside a crisp, cold lager or a sparkling calamansi juice. Scoop it up with sturdy tortilla chips or serve over a bed of fresh greens for a gluten-free lunch. Add a side of Finadene (a soy-vinegar-onion dipping sauce) for those who want an extra salty-umami punch.