Grilled chicken chopped and tossed with lime juice, coconut, onion, and chili. Tangy and fresh.
Nutrition & Info
260
kcal per serving
Protein
Carbs
Fat
Equipment Needed
grill
bowl
knife
Presentation Guide
Instructions
-
1
Grill chicken and chop finely.
-
2
Toss with lime juice immediately.
-
3
Add coconut, onion, hot pepper, green onions.
-
4
Season with salt.
-
5
Refrigerate 15 minutes.
-
6
Serve cold on tortillas.
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Did You Know?
Kelaguen was adopted in Palau from Chamorro cuisine through the close cultural ties between the islands.
Chef's Notes
The Story Behind Chicken Kelaguen Palau
Kelaguen arrived in Palau through cultural exchange with the nearby Mariana Islands. The Chamorro technique of cooking meat in citrus juice was readily adopted by Palauan cooks.
Palauan kelaguen tends to use more coconut and less heat than the Chamorro original.
This dish exemplifies the culinary connections between Micronesian island groups.
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