The finely chopped chicken dish is bright and fresh, and you can eat it with a spoon. It’s reminiscent of ceviche, but instead of marinated shrimp or fish, it’s grilled chicken. It also immediately reminded me of Thai laab (or larb)—ground chicken or pork tossed with fresh herbs and lime and served with lettuce leaves.

Everyone in Guam puts their own spin on kelaguen. Google says it has coconut in it, but this recipe is coconut-free. It’s also commonly made with bone-in chicken thighs, but this keeps it simple with boneless, skinless thighs.

Combine soy sauce, vinegar, onion and garlic in a bowl. Add chicken. Marinate 3 hours or overnight in refrigerator. Remove chicken from marinade. Discard marinade. Grill chicken until cooked and brown on both sides. Finely chop chicken. Add chile peppers, green onions, lemon juice and black pepper. Toss well. Serve with rice or lettuce leaves.

Step by Step

1. Combine soy sauce, vinegar, onion, and garlic, in a bowl.

2. Add chicken and marinate for a few hours or overnight.

3. Discard marinade and grill chicken.

4. Finely chop chicken.

5. Combine with lemon, green onions and chiles.