Chicken Kelaguen, a Chamorro specialty, is marinated in a super flavorful marinade, then grilled. Prep only takes about 15 minutes so it's pretty easy to make. It's definitely a crowd-pleaser.
Mix the marinade ingredients in a medium bowl, add the chicken and make sure it's covered. Refrigerate and allow to marinate for 8 hours or overnight.
If you have an air fryer, use the grill setting and preheat the air fryer to low (400 degrees), and set the time to 17 minutes.
Once preheated, add the chicken to the air fryer and discard the marinade. Close the lid. Flip it half-way through.
(If no air fryer, heat a pan with olive oil over medium-high heat on the stove and cook the chicken for 5-6 minutes per side or until it reaches an internal temp of at least 165 degrees Fahrenheit).
Once done cooking, put the chicken on a plate and allow it to cool for about 10 minutes.
While the chicken cools, combine the lemon juice, green onions, coconut shreds, coconut milk, and salt.
Dice the chicken into small bite-sized pieces and add it to the lemon juice mixture. Stir it well and put it in the fridge to chill for about an hour.
Serve with cauliflower rice or Paleo/AIP-friendly pitas/tortillas.
Notes
Makes 4 1 cup servings. Store in the fridge for up to 4 days in an airtight container.