Guamanian Chicken Recipes

GUAMANIAN CHICKEN

Guamanian Chicken image

When we were stationed on Guam, they used to make this wonderful chicken on huge grills, then chop it into smaller pieces and serve. The longer it stays in the marinade, the better.

Provided by Finneus Fudge

Categories Chicken

Time P2D

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

5 lbs chicken legs with thigh
2 cups soy sauce
5 lemons, juice of
1 bunch green onion, chopped
1 1/2 teaspoons crushed garlic
hot sauce, to taste

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.

CHOPPED GRILLED CHICKEN KELAGUEN MANNOK

Chopped Grilled Chicken Kelaguen Mannok image

Provided by Guy Fieri

Categories main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 cups soy sauce
1 1/2 cups sugar cane vinegar
1 teaspoon ground black pepper
1 yellow onion, thinly sliced
2 1/2 pounds boneless chicken thighs, skin on
4 cups sliced green onions
1 cup small-diced yellow onion
1 1/2 cups fresh grated coconut
8 Thai bird's eye chile peppers, stemmed and thinly sliced
1/4 cup fresh lemon juice

Steps:

Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate.
Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes.
Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour.
Chop the chicken into 1/2-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, chile pepper and lemon juice. Toss to combine. Refrigerate.
Serve cold.

TRADITIONAL CHICKEN KELEGUIN

Traditional Chicken Keleguin image

This is a traditional Guam recipe for Chicken Keleguin (Keleguin Mannok). I hope you like it and enjoy.

Provided by CINNAMON_75

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h40m

Yield 8

Number Of Ingredients 6

Ingredients

1 (3 pound) whole chicken
1 coconut, drained and meat grated
2 lemons, juiced
1 bunch green onions, chopped
3 tablespoons dried red pepper flakes
salt to taste

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.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 14.4 g, Cholesterol 85.2 mg, Fat 24.4 g, Fiber 7.4 g, Protein 30.6 g, SaturatedFat 16.8 g, Sodium 98.6 mg, Sugar 4.1 g

KELAGUEN CHICKEN

Kelaguen Chicken image

This is a classic recipe from Guam, and one of my favorites. It is wonderful wrapped in a tortilla, or served with crackers. It is also wonderful by itself. I hope you like this as much as my family does!

Provided by JOAN_EIDSON

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon salt
1 (3 pound) whole chicken, cut into pieces
½ cup lemon juice
1 cup grated fresh coconut
1 hot chile pepper, minced

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.

Nutrition Facts : Calories 815 calories, Carbohydrate 6.7 g, Cholesterol 255.4 mg, Fat 58 g, Fiber 2.1 g, Protein 64.3 g, SaturatedFat 20.6 g, Sodium 1987.6 mg, Sugar 2.6 g

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