Entree: Northern Mariana Islands – Chicken Kelaguen (Marinated chopped chicken with coconut and lime)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 0 min

Additional 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 boneless skinless chicken thighs, approx. 1.5 lb (680 g) total, grilled or roasted and shredded
- 1/2 cup (50 g) fresh grated coconut
- 1/4 cup (60 ml) fresh lime juice (preferably from local limes)
- 3 scallions (green onions), approx. 1 1/16 oz (30 g), thinly sliced
- 1/4 cup (40 g) finely chopped red onion
- 1 small hot pepper (bird's eye or Thai chili), approx. 0.18 oz (5 g), minced (adjust to taste)
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1 tbsp (15 ml) vegetable oil (optional; traditionally omitted)
- 2 tbsp (8 g) fresh cilantro, chopped (optional; commonly used)

Show original ingredient measurements

- 3 boneless skinless chicken thighs, approx. 1.5 lb (680 g) total, grilled or roasted and shredded
- 1/2 cup (50 g) fresh grated coconut
- 1/4 cup (60 ml) fresh lime juice (preferably from local limes)
- 3 scallions (green onions), approx. 30 g, thinly sliced
- 1/4 cup (40 g) finely chopped red onion
- 1 small hot pepper (bird's eye or Thai chili), approx. 5 g, minced (adjust to taste)
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1 tbsp (15 ml) vegetable oil (optional; traditionally omitted)
- 2 tbsp (8 g) fresh cilantro, chopped (optional; commonly used)

Instructions

1. Prepare the chicken: grill or roast the thighs until cooked through, let cool slightly, then finely chop or shred the meat into small pieces (Kelaguen is traditionally chopped very fine). Place the warm shredded chicken in a mixing bowl.
2. To the warm chicken, add the fresh lime juice, grated coconut, sliced scallions, chopped red onion, minced hot pepper, salt, and pepper. Mix thoroughly—allowing the acid to "brighten" the chicken—and let the mixture rest 10–20 minutes to marry flavors. Stir in oil and cilantro if using. Serve Kelaguen chilled or at room temperature on lettuce leaves, with warm flatbread, or over steamed rice.