Rose's Chamorro Chicken Kelaguen

ChamoritaMomma's Note:

A Chamorro favorite, especially at fiestas and barbeques!! Similar to a tangy grilled chicken salad; but with no mayo.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 (3 -4 lb) whole chickens , split in half
• ½ cup onion , chopped
• ¾ cup green onion , chopped
• ½-¾ cup fresh lemon juice , adjust according to taste
• 2 teaspoons salt , adjust to taste
• ¼ teaspoon Accent seasoning (optional)
• 2 -4 habanero peppers , chopped, adjust to your taste
• ¾ cup freshly grated coconut meat , NOT THE SWEET BAKING KIND (optional)

Directions:

1. Prepare the bbq grill, either gas or charcoal. Lightly salt the split chicken. Grill the chicken until just done; do not overcook! Set aside to cool completely. Debone the chicken and then chop coarsely.
2. Combine the rest of the ingredients in a large bowl and mix thoroughly. Adjust lemon juice and salt according to your taste. This can be eaten right away with warm corn tortillas. This dish is typically served as a side dish at chamorro fiestas and barbeques.
3. The traditional way adds fresh shredded coconut (NOT the baking kind). I prefer not to add it just for personal taste.