Guamanian Chicken Recipes

GUAMANIAN CHICKEN

Steps:

• Mix all ingredients but chicken.
• Place chicken into large zip loc bags and pour in half the marinade. (Save the rest of the marinade in the refrigerator for use when grilling.).
• Refrigerate over night or longer.
• Remove chicken, discarding the marinade.
• Grill until about half done.
• Dip each piece into the reserved marinade and finish cooking.

CHICKEN KELAGUIN (GUAMANIAN SPICY CHICKEN)

Steps:

• 1. Cut chicken in half and sprinkle with salt. place in a broiler pan or over charcoal. Cook for 20 minutes. Turn over and cook until done but still juicy.
• 2. Remove chicken from bone and chop.
• 3. Mix all ingredients in a bowl. Taste and adjust seasonings, don't skimp on the salt. Chill at least one hour. Serve with tortillas or crackers.

TRADITIONAL CHICKEN KELEGUIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
• Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.

KELAGUEN CHICKEN

Steps:

• Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
• Bone, and finely chop cooked chicken pieces.
• In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.