Entree: Marshall Islands – Chicken Kelaguen (Chopped grilled chicken marinated with grated coconut, citrus, onions, and chiles)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 3 boneless skinless chicken breasts, approx. 6 oz (170 g) each, grilled or roasted and finely chopped
- 1/2 cup (50 g) freshly grated coconut (or unsweetened desiccated if fresh not available)
- 1/3 cup (80 ml) fresh lime juice (about 3–4 limes)
- 3 scallions (green onions), thinly sliced (about 2 oz / 55 g)
- 1 small red onion, very finely chopped (about 3 oz / 85 g)
- 1–2 small hot chiles (bird's eye or Filipino siling labuyo), finely chopped, or to taste
- 1 tsp (5 g) kosher salt, or to taste
- 1 tbsp (15 ml) soy sauce or fish sauce (optional, for additional umami)
- 2 tbsp (30 ml) chopped fresh cilantro (optional)
- Lettuce leaves or warm flatbread, for serving

Instructions

1. Prepare the cooked chicken: grill or roast the chicken breasts until fully cooked (internal temperature 165°F / 74°C). Let rest, then finely chop or shred into small pieces.
2. In a large bowl combine the chopped chicken, grated coconut, lime juice, sliced scallions, finely chopped red onion, and chopped hot chiles. Mix thoroughly so the citrus and coconut coat the chicken.
3. Season with salt and add soy sauce or fish sauce if using. Taste and adjust lime and salt to achieve a bright, tangy, and slightly salty balance.
4. Fold in chopped cilantro if desired. Cover and refrigerate at least 30 minutes to allow flavors to meld; kelaguen can be served chilled or at room temperature.
5. Serve on lettuce leaves or with warm flatbread or rice.