Guam Kelaguen - Best Grilled Chicken Salad Recipe

Hey there, food adventurers! Get ready to discover a truly special dish that's bursting with sunshine and flavor: Guam Chicken Kelaguen (or Kelaguen Mannok, as it's known on the island). Imagine the freshest grilled chicken salad you've ever had, but with an exotic, zesty twist that’ll transport your taste buds straight to the sandy beaches of Guam.
Kelaguen isn't just a recipe; it's a cornerstone of Chamorro cuisine, a staple at fiestas, family gatherings, and everyday meals. It's often compared to ceviche because of its vibrant, citrusy marinade, but our version takes it up a notch by featuring perfectly charcoal grilled chicken recipe for that irresistible smoky char. This isn't just any coconut chicken recipe; it’s a symphony of savory boneless skinless chicken breast, bright lemon, spicy peppers, and creamy coconut, creating a gluten free grilled chicken salad that’s both light and incredibly satisfying. Whether you're searching for a unique chicken with bell peppers and onions dish or the ultimate grilled chicken seasoning secret, you're in the right place. Let's dive into making this fresh, tangy, and utterly delicious island favorite!

Ingredients

• For the Grilled Chicken:
• 1.5 lbs boneless, skinless chicken breasts (about 3-4 breasts)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• For the Kelaguen Salad:
• ½ cup fresh lemon juice (from 3-4 lemons)
• ½ cup unsweetened shredded coconut (or fresh grated coconut, if available)
• ½ cup red onion, thinly sliced
• ½ cup bell peppers (red and green), finely diced
• 1-2 fresh red chilies (like Thai bird's eye or serrano), thinly sliced (adjust to your spice preference)
• ¼ cup fresh green onions, chopped
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• Salt and black pepper to taste

Directions

1. Prep the Chicken: Pat the boneless skinless chicken breast dry with paper towels. In a medium bowl, drizzle the chicken with olive oil, then sprinkle with salt, black pepper, garlic powder, and onion powder. Rub the seasoning evenly over the chicken. For best flavor, let it marinate at room temperature for 15-30 minutes, or in the fridge for up to 2 hours.
2. Grilling Perfection: Preheat your charcoal grill to medium-high heat (about 375-400°F or 190-200°C). If using a gas grill, preheat to the same temperature. Lightly oil the grill grates. Place the seasoned chicken breasts on the hot grill.
3. Achieve Those Grill Marks: Grill the chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and you see beautiful char marks. For tips on perfect grill marks, ensure your grill is hot and don't move the chicken too soon! Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes. This helps keep it juicy.
4. Chop It Up: Once rested, finely chop or shred the grilled chicken into bite-sized pieces. You can use two forks to shred or a sharp knife for dicing.
5. Assemble the Salad: In a large mixing bowl, combine the chopped grilled chicken, fresh lemon juice, shredded coconut, thinly sliced red onion, diced bell peppers, and sliced red chilies.
6. Mix and Mingle: Gently toss all the ingredients together until well combined. Make sure the lemon juice coats everything evenly.
7. Season to Taste: Taste the kelaguen and adjust the seasoning as needed. You might want a little more salt, pepper, or lemon juice depending on your preference.
8. Serve It Up: Stir in the chopped green onions and optional cilantro. Serve your Savory Delight: Guam Chicken Kelaguen chilled or at room temperature. It's fantastic on its own, with tortillas, or alongside steamed rice. Enjoy!