Rose's Chamorro Chicken Kelaguen

Name: Rose's Chamorro Chicken Kelaguen
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 1360.77-1814.36 g whole chickens, split in half; 118.29 ml onion, chopped; 177.44 ml green onion, chopped; 118.29-177.44 ml fresh lemon juice, adjust according to taste; 9.85 ml salt, adjust to taste; 1.23 ml Accent seasoning (optional); 2-4 habanero peppers, chopped, adjust to your taste; 177.44 ml freshly grated coconut meat, NOT THE SWEET BAKING KIND (optional)

Submitted by ChamoritaMomma

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

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Ready In:: 1hr 30mins
Ingredients:: 8
Serves:: 6

ingredients

1360.77-1814.36 g whole chickens, split in half
118.29 ml onion, chopped
177.44 ml green onion, chopped
118.29-177.44 ml fresh lemon juice, adjust according to taste
9.85 ml salt, adjust to taste
1.23 ml Accent seasoning (optional)
2-4 habanero peppers, chopped, adjust to your taste
177.44 ml freshly grated coconut meat, NOT THE SWEET BAKING KIND (optional)

directions

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.
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.
The traditional way adds fresh shredded coconut (NOT the baking kind). I prefer not to add it just for personal taste.