Chicken Kelaguen - in Depth

Chicken Kelaguen - in Depth

Time: 25 hrs


  • 1 cup soy sauce
  • 1 cup lemon juice
  • 1 large onion, finely chopped
  • 5 hot peppers, finely chopped


  • 1 Mix soy sauce with lemon juice. Add finely chopped onion and peppers. Let sit a few days in the refrigerator to let the flavors blend.
  • 2 Marinate the chicken in the Finadene sauce overnight. Grill/broil the chicken, basting with the sauce. After it is done, cool the chicken, debone and shred it.
  • 3 Open the coconut and discard the liquid inside. Grate the coconut meat. After the coconut is grated, pick it up in your hands and squeeze it over a bowl to collect the milk. Mix the milk with an equal amount of lemon juice and chill.
  • 4 Mix the green onions, peppers, and coconut meat to the chicken. Slowly mix the coconut milk and lemon juice into the chicken, stirring well.
  • 5 Serve warm on or in pita bread.
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