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CHICKEN KELAGUEN (PALEO, WHOLE30, AIP)

If you’re a fan of ceviche, you would not want to miss out on this Chicken Kelaguen. It’s a Chamorro dish from the Mariana Islands and with a simple substitution, you can make it Paleo, Whole30, and AIP-friendly.

This is a dish you will love and it’s perfect as an appetizer, lunch, snack or dinner! When I first tried Chamorro food at Guahan Grill with my best friend and her mom who grew up in Guam, I was instantly hooked! The pickling marinade and boonie peppers were so addicting. I was surprised to learn that Chicken Kelaguen was fairly simple to make but packed with so much flavor!

How long should I marinade the chicken for?

The key here is time. Allow your chicken thighs to marinade overnight. If times does not permit and you are extremely hungry 8 hours should do the trick. Your chicken will come out more flavorful and tender too!

Do I have to refrigerate this dish?

If you like ceviche warmed or at room temperature, by all means do so. However, I prefer ceviches chilled. It’s a whole different experience. The trick here is preparing the pickled marinade and refrigerating it ahead of time (an hour to overnight). This way you can just mix the cooked and diced chicken right after you have grilled it.

What substitutions should I make in order to follow AIP (Autoimmune Protocol)?

Soy sauce -> Big Tree Farms Organic Coco Aminos

Cane vinegar -> Coconut Secret Raw Coconut Vinegar

Rice -> Jovial Grain-Free Cassava Orzo

Thai Chilis – omit unless you can tolerate nightshades I would recommend that you remove the seeds of the Thai chiles. I love the heat, but certain nightshades affect my body differently.

Chicken Kelaguen {Paleo | Whole30 | AIP}

Prep Time 30 minutes
Cook Time 30 minutes
Marinade 8 hours
Course Side Dish
Cuisine Chamorro
Servings 4

Ingredients
  

  • 1 cup Coconut Aminos
  • 1/2 cup Raw Coconut Vinegar
  • 1 Yellow Onion
  • 1 tbsp black pepper
  • 1 lb chicken thighs 5-6 pcs
  • 3 green onions
  • 1 cup coconut freshly grated
  • 2 Thai Chili peppers optional
  • 2 lemons
  • 8 oz Jovial Cassava Orzo

Instructions
 

  • Combine the coco aminos, coconut vinegar, black pepper, and 1/2 sliced onion in a large bowl. Add the chicken, massage the chicken to coat with marinade and cover. Refrigerate and marinade overnight.
  • On a medium bowl, combine green onions, 1/2 diced yellow onion, coconut, lemon juice, and thai chili (optional). Refrigerate overnight.
  • On the next day, prepare grill to high heat. Grill the chicken for 15 minutes on each side. Dice chicken thighs and add to medium bowl. Mix well and refrigerate for at least 30 minutes.
  • Heat chicken marinade in a sauce pan over medium to high heat for 10 minutes while cooking Jovial cassava orzo pasta according to packaging on a separate pan. Transfer orzo pasta to chicken marinade and let it simmer for 5 minutes on low-medium heat.
  • Plate and serve!
Keyword appetizer, chamorro dish, chicken ceviche, chicken dinner, chicken kelaguen